Nutrition for Foodservice and Culinary Professionals, Student Study Guide (Paperback, 9)

· 제목 : Nutrition for Foodservice and Culinary Professionals, Student Study Guide (Paperback, 9) 
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781119271772
· 쪽수 : 240쪽
· 출판일 : 2016-08-01

PREFACE

WHAT'S NEW FOR THE NINTH EDITION

ORGANIZATION

LEARNING TOOLS

MEDIA AND SUPPLEMENTS

SUPPLEMENTARY MATERIALS

ACKNOWLEDGMENTS

1 INTRODUCTION TO NUTRITION

INTRODUCTION

WHY IS NUTRITION IMPORTANT AND WHAT IS A HEALTHY DIET?

NUTRITION AND FOOD TERMS TO KNOW

WHY DO YOU EAT THE FOODS YOU DO?

KCALORIES AND NUTRIENTS

WHAT HAPPENS WHEN YOU EAT?

SUSTAINABLE FOOD SYSTEMS

FINDING RELIABLE NUTRITION AND HEALTH INFORMATION

SUMMARY

CHECK?OUT QUIZ

2 USING FOOD GUIDES, DIETARY RECOMMENDATIONS, AND NUTRITION LABELS TO PLAN MENUS

INTRODUCTION

MYPLATE

2015?2020 DIETARY GUIDELINES

NUTRITION LABELS ON PACKAGED GOODS AND RESTAURANT MENUS

PLANNING MENUS USING MYPLATE AND THE DIETARY GUIDELINES FOR AMERICANS

SUMMARY

CHECK?OUT QUIZ

3 CARBOHYDRATES

INTRODUCTION

SUGARS

STARCHES AND FIBERS

WHOLE GRAINS

CARBOHYDRATES IN THE BODY AND CHOOSING HEALTHY CARBOHYDRATES

CULINARY FOCUS: WHOLE GRAINS AND LEGUMES

SUMMARY

CHECK?OUT QUIZ

4 FAT

INTRODUCTION

FATS IN FOODS

FATTY ACIDS

ESSENTIAL FATTY ACIDS, OMEGA?3 FATTY ACIDS, AND CHOLESTEROL

FATS IN THE BODY

DIETARY RECOMMENDATIONS

CULINARY FOCUS: DAIRY AND EGGS

SUMMARY

CHECK?OUT QUIZ

5 PROTEIN

INTRODUCTION

PROTEIN IN FOOD

PROTEIN IN THE BODY

VEGETARIAN EATING

DIETARY RECOMMENDATIONS FOR PROTEIN

CULINARY FOCUS: MEAT, POULTRY, AND FISH

SUMMARY

CHECK?OUT QUIZ

6 VITAMINS

INTRODUCTION

BASICS OF VITAMINS

VITAMIN A

VITAMIN D

VITAMIN E

VITAMIN C

THIAMIN, RIBOFLAVIN, AND NIACIN

VITAMIN B6

FOLATE AND VITAMIN B12

DIETARY SUPPLEMENTS

CULINARY FOCUS: FRUITS AND VEGETABLES

SUMMARY

CHECK?OUT QUIZ

7 WATER AND MINERALS

INTRODUCTION

WATER

BEVERAGES AND CAFFEINE

BASICS OF MINERALS

CALCIUM AND PHOSPHORUS

MAGNESIUM

SODIUM

POTASSIUM

IRON

ZINC AND IODINE

CULINARY FOCUS: NUTS AND SEEDS

SUMMARY

CHECK?OUT QUIZ

8 BUILDING FLAVOR AND BALANCED BAKING

INTRODUCTION

INGREDIENTS

PREPARATION TECHNIQUES

COOKING METHODS

PUTTING IT ALL TOGETHER

BALANCED BAKING

SUMMARY

CHECK?OUT QUIZ

9 RECIPE MAKEOVERS INTRODUCTION

BASICS FOR MODIFYING RECIPES

APPETIZERS AND ENTREES

SAUCES AND DRESSINGS

DESSERTS

GLUTEN-FREE BAKING

SUMMARY

CHECK?OUT QUIZ

10 BALANCED MENUS

INTRODUCTION

BALANCED MENU BASICS

APPETIZERS, SOUPS, AND SALADS

ENTREES, SAUCES, AND SIDE DISHES

DESSERTS, BREAKFAST, AND BREAKS

PRESENTATION

SUMMARY

CHECK?OUT QUIZ

11 HANDLING CUSTOMERS' SPECIAL NUTRITION REQUESTS

INTRODUCTION

LOW KCALORIE OR LOW SATURATED FAT REQUESTS

LOW SUGAR OR LOW SODIUM REQUESTS

FOOD ALLERGIES

GLUTEN FREE

LOW LACTOSE OR VEGETARIAN REQUESTS

SUMMARY

CHECK?OUT QUIZ

12 WEIGHT MANAGEMENT

INTRODUCTION

BASICS OF WEIGHT MANAGEMENT

HOW TO LOSE WEIGHT

WEIGHT?LOSS MYTHS

SUMMARY

CHECK?OUT QUIZ

13 NUTRITION FOR ALL AGES

INTRODUCTION

NUTRITION AND MENU PLANNING FOR CHILDREN

NUTRITION AND MENU PLANNING FOR ADOLESCENTS

FIGHTING CHILDHOOD OBESITY

NUTRITION AND MENU PLANNING FOR OLDER ADULTS

EATING DISORDERS

NUTRITION AND MENU PLANNING FOR THE ATHLETE

SUMMARY

CHECK?OUT QUIZ

APPENDIX A SERVING SIZES FOR MYPLATE FOOD GROUPS AND HOW TO COUNT OILS AND EMPTY KCALORIES

APPENDIX B DIETARY REFERENCE INTAKES

APPENDIX C ANSWERS TO ODD-NUMBERED QUESTIONS IN CHECK-OUT QUIZZES

GLOSSARY

INDEX