Nelson Higher Education

Higher Education

Culinary Nutrition Principles and Applications, 1st Edition

  • Linda J. Trakselis
  • Eric M. Stein
  • ISBN-10: 0826942210
  • ISBN-13: 9780826942210
  • 0 Pages | Hardcover
  • COPYRIGHT: 2014 Published
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Overview

About the Product

Culinary Nutrition Principles and Applications demonstrates how the science of nutrition and the art of food preparation can be combined to provide the knowledge necessary to plan and prepare nutrient-dense menu items. The first six chapters of this engaging textbook explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals and their roles in the digestion and absorption process. The other nine chapters describe how to apply nutrition principles and healthy cooking techniques to create flavorful and appealing, nutrient-dense menu items. A proven process for modifying recipes is demonstrated for each menu category and an interactive set of digital learning resources is included.

Table of Contents

Chapter 1: Shaping Eating Behaviors
Chapter 2: Nutrition Fundamentals
Chapter 3; Proteins
Chapter 4: Carbohydrates
Chapter 5: Lipids
Chapter 6: Water, Vitamins & Minerals
Chapter 7: Nutritious Menu Planning
Chapter 8: Beverages on the Menu
Chapter 9: Egg, Soy & Dairy Products on the Menu
Chapter 10: Poultry & Meats on the Menu
Chapter 11: Fish & Shellfish on the Menu
Chapter 12: Vegetables & Legumes on the Menu
Chapter 13: Fruits, Nuts & Seeds on the Menu
Chapter 14: Pastas, Grains & Breads on the Menu
Chapter 15: Desserts on the Menu

Appendix
Glossary
Index

Supplements

All supplements have been updated in coordination with the Main title.
Please see Main title page for new to this edition information.

Instructor Supplements

Study Guide for Culinary Nutrition Principles & Applications  (ISBN-10: 0826942229 | ISBN-13: 9780826942227)
Answer Key for Culinary Nutrition Principles & Applications  (ISBN-10: 0826942237 | ISBN-13: 9780826942234)
Online Instructor Resources for Culinary Nutrition Principles and Applications  (ISBN-10: 0826942245 | ISBN-13: 9780826942241)

Student Supplements

Study Guide for Culinary Nutrition Principles & Applications  (ISBN-10: 0826942229 | ISBN-13: 9780826942227)