ean 9781439850831 temática ALIMENTACIÓN, NUTRICIÓN año Publicación 2012 idioma INGLÉS editorial TAYLOR AND FRANCIS formato RÚSTICA 47,18 €    PEDIR   NOVEDAD

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alimentación
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Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. Includes Material for Classroom Lectures and Laboratory Practicum The lecture portion of the book includes: •A glossary of key terms •Teachable Moments to amplify the application of basic food science concepts •Recommended websites to facilitate further study •References to USDA guidelines to assist in planning and achieving a healthy diet •Appendices elaborating on pertinent topics in nutrition and nutritional cooking •Ample space for reader notes to be added to the text Recipes and Sample Menus The lab portion of the text offers the opportunity to apply basic nutritional principles in the kitchen and equips readers with the ability to prepare tasty and healthy cuisine. It includes recipes and sample menus that enable application of the lecture material. Using classic culinary techniques while adhering to sound nutritional principles, professional and home chefs can create tasty meals that promote good health

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PART ONE: LECTURE CHAPTERS An Introduction to Nutritional Cuisine and a Healthy Diet Nutrients Portion Sizes Calories Dietary Reference Intake Acceptable Macronutrient Distribution Ranges (AMDR%) Diet Planning Personalized Food Plan Nutritional Assessment Malnutrition, Deficiency, and Disease Putting the Principles for a Healthy Eating Pattern into Action Enriched and Fortified Foods Food Labels and the Law Restaurant Labeling of Foods Food Label Display Food Allergen Labeling Label Claims Approved Claims Food Additive Labeling: "Generally Regarded as Safe" Status Carbohydrates: Digestion, Absorption, Metabolism, and More! Carbohydrate Definition Simple Carbohydrates Complex Carbohydrates Digestion, Absorption, and Metabolism of CHO Blood Glucose Regulation Exchange List Lactose Intolerance Food Application: Vegetables Food Application: Using Starch Carbohydrate-Rich Diets Labeling: Carbohydrates Food Groups Fats: Digestion, Absorption, Metabolism, and More! Lipids in General Triglycerides (TG) Phospholipids Sterols Digestion, Absorption, and Transport of Lipids Health Implications of LDL, HDL, and Trans Fat Metabolism Exchange List Health and Lipids Food Preparation Application Labeling: Lipids Food Groups What Are "Oils"? Protein: Digestion, Absorption, Metabolism, and More! Structure of Protein Complete and Incomplete Proteins Reference Protein Nitrogen Balance Functions of Protein Denaturation of Protein Digestion, Absorption, and Metabolism of Protein Protein Requirements Allergies and Intolerances Associated with Proteins Vegetarianism Menu Planning for Vegetarians Food Preparation Application Labeling: Proteins Food Groups Food Groups References NutriFacts—Beef and Veal NutriFacts—Chicken and Turkey NutriFacts—Pork and Lamb NutriFacts—Seafood Vitamins and Good Health Overview and Information regarding Vitamins Water-Soluble B Vitamins Vitamin C (Ascorbic Acid) The Fat-Soluble Vitamins: A, D, E, and K Vitamin A and Beta-Carotene Vitamin D: The Sunshine Vitamin Vitamin E: The Tocopherols Vitamin K Effect of Cooking on Vitamins Non-Nutrients in Foods Biotechnology Organic Foods Conclusion Vegetable Nutri-Facts Fruit Nutri-Facts Extra: Effect of Cooking on Vegetable Pigments Minerals, Water, and Good Health Overview of Minerals Major (Macro) Minerals Trace (Micro) Minerals Minerals on the Menu Labeling: Minerals Water and Good Health Weight Management for Good Health Balancing Calories to Manage Weight Weight Formulas Healthy Weight Body Mass Index (BMI): A More Reliable Weight Measure Health Implications of Obesity Fad Diets Diet and Exercise Exercise Recommendations Extra: What Are "Empty Calories"? Key Consumer Messages Culinary Skill for Nutrition and Disease Disease and Risks Cardiovascular Disease Heart Disease Stroke: Cerebrovascular Diseases Cancer: Malignant Neoplasm Diabetes Mellitus Dietary Guidelines Food Service Guidelines Fitness and the Chef Physical Fitness: The White House Press Release Becoming Physically Fit Aerobic and Anaerobic Exercise Benefits of Regular Physical Activity Dietary Guidelines Muscle Response to Demand Safely Exercise Water and Fitness Menu Planning and Fitness Nutrition, Athletic Training, and Fitness Eating Well throughout the Life Cycle: From Pregnancy to Senior Adults Pregnancy Nutrition during Lactation Infancy Childhood Youth and Adolescence Senior Adults Menu Planning in the World of Nutritional Cuisine The Menu: Defined Menu-Planning Considerations Menu-Planning Tools Number of Menus Needed Major Parts of the Physical Menu Writing the Menu My Menu Applications PART TWO: LABORATORY EXERCISES Lab 1: Introduction Lab Outline Planning: Getting Ready Measurement Equivalents Lab Time: Getting Set Lab Time: Go! Nutritional Cuisine: Principles and Guidelines Evaluation of Foods Subjective Evaluation of Foods Objective Evaluation of Foods Putting It into Practice Lab 2: Carbohydrates, Fats, and Oils Lab Outline Identifying Carbohydrates Identifying Fats and Oils Putting It into Practice Lab 3: Identifying Protein Lab Outline Identifying Good Sources of Protein Safe Minimum Cooking Temperatures Why Rest Time Is Important Putting It into Practice Lab 4: Vitamins and Minerals: Plant-Based Foods and the Nutrients They Offer Lab Outline Storage, Preparation, and Cooking Putting It into Practice Further Reading Lab 5: Nutrient Analysis Lab Outline Diet versus Recipe Analysis Putting It into Practice Lab 6: Midterm Practical Lab Outline Part I: Preparation and Presentation of Menu in Groups Part II: Nutrient Analysis and Report Lab 7: Baking for Health: Decreasing Fat and Increasing Fiber in Baking Lab Outline Reducing Fat (and Calories!) in Baked Goods Eggs: Replacing or Reducing Eggs in Baked Goods Increasing Fiber: Baking with Whole-Grain Flours Putting It into Practice Lab 8: Cooking for Weight Management Lab Outline Menu Trends Putting It into Practice Lab 9: Special Diets and Disease Lab Outline Common Food Intolerances and Allergies Heart Disease, High Blood Pressure, Cancer, and Diabetes Other Diseases and Disorders with Dietary Restrictions Putting It into Practice Lab 10: Locating Special Ingredients Lab Outline Locating Special Ingredients Sustainable Agriculture Certified Organic Foods Buying Local Buying Seasonal Feeding Today’s Kids Accommodating Dietary Restrictions Putting It into Practice Lab 11: Final Practical Final Practical Final Practical: 2 Parts GLOSSARY APPENDICES INDEX