Nutrition for Foodservice and Culinary Professionals, 7th Edition
by Karen E. Drummond (Drexel University ); Lisa M. Brefere (GigaCHEF.com )Format: eBook
Pub. Date: 2009-06-01
Publisher(s): Wiley
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Summary
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
Table of Contents
| Preface | |
| Fundamentals Of Nutrition & Food | |
| Introduction to Nutrition | |
| Factors Influencing Food Selection | |
| Flavor | |
| Other Aspects of Food | |
| Demographics | |
| Culture and Religion | |
| Health | |
| Social and Emotional Influences | |
| Food Industry and the Media | |
| Environmental Concerns | |
| Basic Nutrition Concepts | |
| Nutrition | |
| Kilocalories | |
| Nutrients | |
| Nutrient Density | |
| Characteristics of a Nutritious Diet | |
| Nutrient Recommendations Dietary Reference Intakes | |
| What Happens When You Eat | |
| Digestion, Absorption, and Metabolism | |
| Gastrointestinal Tract | |
| Food Facts How to Recognize Whole Foods, Processed Foods, and Organic Foods | |
| Hot Topic How the American Diet Impacts the Environment and How Restaurants are Going Green | |
| Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus | |
| Dietary Recommendations and Food Guides | |
| Dietary Guidelines for Americans | |
| MyPyramid | |
| Food Labels | |
| Nutrition Facts | |
| Nutrient Claims | |
| Health Claims | |
| Portion Size Comparisons | |
| Food Facts Nutrient Analysis of Recipes | |
| Hot Topic Quack! Quack! | |
| Carbohydrates | |
| Functions of Carbohydrates | |
| Simple Carbohydrates (Sugars) | |
| Monosaccharides | |
| Disaccharides | |
| Added Sugars | |
| Health Issues | |
| Complex Carbohydrates (Starches and Fibers) | |
| Starches | |
| Health Effects of Starches | |
| Fibers | |
| Health Effects of Fibers | |
| Nutrition Science Focus Carbohydrates | |
| Digestion, Absorption, and Metabolism of Carbohydrates | |
| Dietary Recommendations for Carbohydrates | |
| Ingredient Focus High-Fiber Grains and Legumes | |
| Grains | |
| Culinary Science | |
| Chef's Tips | |
| Legumes | |
| Chef's Tips | |
| Food Facts Foods and the Glycemic Index | |
| Hot Topic Alternatives to Sugar Artificial Sweeteners and Sugar Replacers | |
| Lipids Fats and Oils | |
| Functions of Lipids | |
| Nutrition Science Focus Lecithin | |
| Triglycerides | |
| Nutrition Science Focus Triglycerides | |
| Triglycerides in Food | |
| Trans Fats | |
| Essential Fatty Acids Omega-3 and Omega-6 Fatty Acids | |
| Cholesterol | |
| Digestion, Absorption, and Metabolism | |
| Nutrition Science Focus Lipoproteins | |
| Lipids and Health | |
| Heart Disease | |
| Cancer | |
| Dietary Recommendations | |
| Ingredient Focus Milk, Dairy Products, and Eggs | |
| Nutrition | |
| Culinary Science | |
| Chef's Tips | |
| Food Facts Oils and Margarines | |
| Hot Topic Trans Fats in Restaurants | |
| Protein | |
| Structure of Protein | |
| Functions of Protein | |
| Nutrition Science Focus Protein | |
| Digestion, Absorption, and Metabolism | |
| Protein in Food | |
| Health Effects of Protein | |
| Dietary Recommendations for Protein | |
| Ingredient Focus Meat, Poultry, and Fish | |
| Nutrition | |
| Culinary Science | |
| Chef's Tips | |
| Food Facts Soy Foods and Their Health Benefits | |
| Hot Topic Irradiation | |
| Vitamins | |
| Characteristics of Vitamins | |
| Fat-Soluble Vitamins | |
| Vitamin A | |
| Nutrition Science Focus Vitamin A | |
| Vitamin D | |
| Nutrition Science Focus Vitamin D | |
| Vitamin E | |
| Nutrition Science Focus Vitamin E | |
| Vitamin K | |
| Nutrition Science Focus Vitamin K | |
| Water-Soluble Vitamins | |
| Vitamin C | |
| Nutrition Science Focus Vitamins C | |
| Thiamin, Riboflavin, and Niacin | |
| Nutrition Science Focus Thiamin, Riboflavin, and Niacin | |
| Vitamin B6 | |
| Nutrition Science Focus Vitamin B6 | |
| Folate | |
| Nutrition Science Focus Folate and Vitamin B12 | |
| Vitamin B12 | |
| Pantothenic Acid and Biotin | |
| Choline and Vitaminlike Substances | |
| Ingredient Focus Fruits and Vegetables | |
| Nutrition Health Benefits of Fruits and Vegetables | |
| Culinary Science | |
| Chef's Tips | |
| Food Facts Functional Foods Superfoods | |
| Hot Topic Phytochemicals | |
| Water and Minerals | |
| Water | |
| Functions | |
| How Much Water Do You Need? | |
| Bottled Water | |
| Major Minerals | |
| Calcium and Phosphorus | |
| Nutrition Science Focus Calcium and Phosphorous | |
| Magnesium | |
| Nutrition Science Focus Magnesium | |
| Sodium | |
| Potassium | |
| Chloride | |
| Other Major Minerals | |
| Nutrition Science Focus Water and Electrolytes | |
| Trace Minerals | |
| Iron | |
| Zinc | |
| Nutrition Science Focus Zinc | |
| Iodine | |
| Selenium | |
| Fluoride | |
| Chromium | |
| Copper | |
| Other Trace Minerals | |
| Ingredient Focus Nuts and Seeds | |
| Nutrition | |
| Culinary Science | |
| Chef's Tips | |
| Food Facts How to Retain Vitamins and Minerals from Purchasing to Serving | |
| Hot Topic Dietary Supplements | |
| Developing and Marketing Healthy Recipes and Menus | |
| Foundations of Healthy Cooking | |
| Flavor | |
| Herbs and Spices | |
| Juices | |
| Vinegars and Oils | |
| Stock | |
| Rubs and Marinades | |
| Aromatic Vegetables | |
| Sauce Alternatives Vegetable Purees, Coulis, Salsas, Relishes, Chutneys, Compotes, and Mojos | |
| Wine and Spirits | |
| Extracts and Oils | |
| Putting It All Together Flavor Profiles | |
| Cooking Methods and Techniques for a Healthy Eating Style | |
| Dry-Heat Cooking Methods | |
| Chef's Tips for Roasting | |
| Chef's Tips for Broiling and Grilling | |
| Chef's Tips for Sautéing and Dry Sautéing | |
| Chef's Tips for Stir-Frying | |
| Moist-Heat Cooking Methods | |
| Chef's Tips for Moist-Heat Cooking | |
| Healthy Menus and Recipes | |
| Introduction to Healthy Menus | |
| Recipe Modification | |
| Examples of How to Modify Recipes | |
| Meatloaf | |
| Beef Stew | |
| Hamburger | |
| Chicken Quesadillas | |
| Crab Cakes | |
| Vegatable Lasagna | |
| Chicken Pot Pie | |
| Wontons (Filled Dumplings) | |
| Velouté Sauce | |
| Creamy Dressings | |
| Oil and Vinegar Dressings | |
| Carrot Cake | |
| Oatmeal Raisin Cookies | |
| Breakfast | |
| Chef's Tips for Breakfasts | |
| Appetizers | |
| Chef's Tips for Appetizers | |
| Soups | |
| Chef's Tips for Soups | |
| Salads and Dressings | |
| Chef's Tips for Salads and Dressings | |
| Entrées | |
| Chef's Tips for Entrées | |
| Side Dishes | |
| Chef's Tips for Side Dishes | |
| Desserts | |
| Chef's Tips for Desserts | |
| Morning and Afternoon Breaks | |
| Morning Breaks | |
| Afternoon Breaks | |
| Chef's Tips for Midmorning and Afternoon Breaks | |
| Presentation | |
| Basic Principles | |
| How to Make Garnishes | |
| Recipes | |
| Marketing to Health-Conscious Guests | |
| Gauging Customers' Needs and Wants | |
| Adding Healthy Menu Options to the Menu | |
| Promotion | |
| Staff Training | |
| Program Evaluation | |
| Responding to Special Guest Requests | |
| Diet Low in Fat, Saturated Fat, and Cholesterol | |
| Low Sodium (Low-Salt) Diet | |
| Vegetarian Diet | |
| High-Fiber Diet | |
| Low-Lactose Diet | |
| Gluten-Free Diet | |
| Diet Low in Added Sugars | |
| Restaurants and Nutrition-Labeling Laws | |
| Nutrition's Relationship to Health and Life Span | |
| Nutrition and Health | |
| Nutrition and Cardiovascular Disease | |
| Coronary Heart Disease | |
| Stroke | |
| High Blood Pressure | |
| Menu Planning for Cardiovascular Diseases | |
| Nutrition and Cancer | |
| Menu Planning to Lower Cancer Risk | |
| Nutrition and Diabetes Mellitus | |
| Osteoporosis | |
| Facts and Figures | |
| What Is Bone? | |
| Risk Factors | |
| Prevention | |
| Detection | |
| Treatment | |
| Food Facts Botanicals and Herbs | |
| Hot Topic Biotechnology | |
| Weight Management and Exercise | |
| "How Much Should I Weigh?" | |
| Health Implications of Obesity | |
| Theories of Obesity | |
| Treatment of Obesity | |
| Eating Plan and Nutrition Education | |
| Exercise | |
| Behavior and Attitude Modification | |
| Social Support | |
| Maintenance Support | |
| Drugs | |
| Surgery | |
| Menu Planning for Weight Loss and Maintenance | |
| The Problem of Underweight | |
| Nutrition for the Athlete | |
| Food Facts Sports Drinks | |
| Hot Topic Diet Books | |
| Nutrition Over the Life Cycle | |
| Pregnancy | |
| Nutrition During Pregnancy | |
| Diet-Related Concerns During Pregnancy | |
| Menu Planning During Pregnancy | |
| Nutrition and Menu Planning During Lactation | |
| Infancy The First Year of Life | |
| Nutrition During Infancy | |
| Feeding the Infant | |
| Childhood | |
| Nutrition During Childhood | |
| Menu Planning for Children | |
| Adolescence | |
| Nutrition During Adolescence | |
| Menu Planning for Adolescents | |
| Eating Disorders | |
| Anorexia Nervosa | |
| Bulimia Nervosa | |
| Binge Eating Disorder | |
| Female Athlete Triad | |
| Treatment | |
| Older Adults | |
| Factors Affecting Nutrition Status | |
| Nutrition for Older Adults | |
| Menu Planning for Older Adults | |
| Food Facts Food Allergies | |
| Hot Topic Childhood Obesity | |
| Nutritive Value of Foods | |
| Dietary Reference Intakes | |
| Expanded Serving Sizes for MyPyramid | |
| Growth Charts | |
| Answers to Check-Out Quizzes | |
| Glossary | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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