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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781119777199
· 쪽수 : 416쪽
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Preface
Acknowledgments
Part I: Fundamentals of Nutrition and Foods
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
2. Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus
Introduction
MyPlate
2020 - 2025 Dietary Guidelines for Americans
Nutrition Labels on Packaged Goods and Restaurant Menus
Planning Menus Using MyPlate and the Dietary Guidelines for Americans
3. Carbohydrates
Introduction
Sugars
Starches and Fibers
Whole Grains
Carbohydrates in the Body and Choosing Healthy Carbohydrates
Culinary Focus: Whole Grains and Legumes
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
5. Protein
Introduction
Protein in Food
Protein in the Body
Vegetarian Eating
Dietary Recommendations for Protein
Culinary Focus: Meat, Poultry, and Fish
6. Vitamins
Introduction
Basics of Vitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Dietary Supplements
Culinary Focus: Fruits and Vegetables
7. Water and Minerals
Introduction
Water
Beverages and Caffeine
Basics of Minerals
Calcium and Phosphorous
Magnesium
Sodium
Potassium
Iron
Zinc and Iodine
Culinary Focus: Nuts and Seeds
Part II: Balanced Cooking and Menus
8. Building Flavor and Balanced Baking
Introduction
Ingredients
Preparation Techniques
Cooking Methods
Putting It All Together
Balanced Baking
9. Recipe Makeovers
Introduction
Basics for Modifying Recipes
Appetizers and Entrees
Sauces and Dressings
Desserts
Gluten-Free Baking
10. Balanced Menus
Introduction
Balanced Menu Basics
Appetizers, Soups, and Salads
Entrées, Sauces, and Side Dishes
Desserts, Breakfast, and Breaks
Presentation
Part III: Applied Nutrition
11. Handling Customers’ Special Nutrition Requests
Introduction
Low Kcalorie Requests
Low Saturated Fat Requests
Low Sugar Requests
Low Sodium Requests
How to Respond to Food Allergies
Vegetarian Requests
Gluten-Free Requests
Low Lactose Requests
12. Weight Management
Introduction
Basics of Weight Management
How to Lose Weight
Weight-Loss Myths
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
Appendix A. Serving Sizes for MyPlate Food Groups
Appendix B. Dietary Reference Intakes
Appendix C. Answers to Odd-Numbered Questions in Check-Out Quizzes
Glossary
Index