Culinary Nutrition Principles and Applications

Culinary Nutrition Principles and Applications demonstrates how to combine the science of nutrition with the art of culinary preparation to create nutrient-dense menu items that are full of flavor. The first six chapters explain the importance of shaping eating behaviors and learning basic nutrition science. The next chapter explains how to combine flavor development with nutrition science to plan healthy menus. The remaining eight chapters apply nutrition principles, flavor development tips, and healthy cooking techniques to prepare menu items from beverages to desserts. The Culinary Nutrition Recipe-Modification Process modifies existing recipes into healthier versions and then modifies those healthy recipes into signature recipes that guests will request. New to this edition: • Updated Nutrition Facts labels, dietary recommendations, and related nutrition information • More than 50 new recipes for a total of more than 100 recipes • Chapters divided into manageable learning sections to maximize teaching flexibility • Knowledge Checks at the end of each section to help learners demonstrate comprehension CONTENTS • Shaping Eating Behaviors • Nutrition Fundamentals • Proteins • Carbohydrates • Lipids • Water, Vitamins & Minerals • Nutritious Menu Planning • Beverages on the Menu • Egg, Soy & Dairy Products on the Menu • Poultry & Meats on the Menu • Fish & Shellfi sh on the Menu • Vegetables & Legumes on the Menu • Fruits, Nuts & Seeds on the Menu • Pastas, Grains & Breads on the Menu • Desserts on the Menu