Nutrition for Foodservice and Culinary Professionals

Описание

Organization
The seventh edition of Nutrition for Foodservice and Culinary Professionals is organized
into three major parts, beginning with an introduction to nutrition and foods, continuing
on to provide advice on healthy recipes and menus, and finally relating nutrition to human
health and lifespan.
Part I: Fundamentals of Nutrition and Foods (Chapters 1–7) consists of two introductory chapters,
followed by five chapters concerned with specific nutrients, vitamins, and minerals. The
first two chapters introduce basic nutrition concepts and explain how to use the Dietary
Guidelines, MyPyramid, and food labels when planning menus. The next chapters focus
on particular nutrients: carbohydrates, lipids, proteins, vitamins, water, and minerals. Indepth science information related to nutrients appears in each of these chapters.
Part II: Developing and Marketing Healthy Recipes and Menus (Chapters 8–10) begins with a chapter dedicated to the foundations of balanced cooking, including descriptions of how to use
ingredients, flavoring principles, and cooking techniques to create healthy and delicious
dishes. Chapter 9 introduces healthy menus, how to modify recipes, and hundreds of
examples of healthy menu items for meals and snacks. Chapter 10 is concerned with the
marketing of healthy foods in restaurants, foodservices, and beverage operations, with a
new emphasis on responding to guest requests for options such as vegetarian, low-kcalorie,
low-lactose, and gluten-free options.
Part III: Nutrition’s Relationship to Health and Life Span (Chapters 11–13) looks at nutrition and
health issues such as the relationship between nutrition and heart disease, cancer, diabetes,
and obesity. Weight loss plans are also discussed in detail. Chapter 13 focuses on nutrition
over the human life span, from pregnancy to the infant, child, adolescent, and older adult.
Learning Tools
Nutrition for Foodservice and Culinary Professionals contains
many special features that enable students to better understand
concepts and extend and test their knowledge. These pedagogical tools include tables, charts, and illustrations, as well as the
following:
Chapter Outline Each chapter begins with a brief overview of that
chapter’s content, allowing students to visualize the chapter as a
whole.
xvi Preface
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 B6
Folate
Nutrition Science Focus: Folate and
Vitamin B12
Vitamin B12
Pantothenic Acid and Biotin
Vitamins
CHAPTER
lipids (such as lecithin in eggs). This chapter will help you to:
• Describe lipids and list their functions in foods and in the body
• Describe the relationship between triglycerides and fatty acids
• Define saturated, monounsaturated, and polyunsaturated fats and list foods in which each
one is found
• Describe trans fatty acids and give examples of foods in which they are found
• Identify the two essential fatty acids, list their functions in the body, and give examples
of foods in which they are found
• Define cholesterol and lecithin, list their functions in the body, identify where they are
found in the body, and give examples of foods in which they are found
• Define rancidity
• Describe how fats are digested, absorbed, and metabolized
• Discuss the relationship between lipids and health conditions such as heart disease and
cancer
• State recommendations for dietary intake of fat, saturated fat, trans fat, monounsaturated
fat, polyunsaturated fat, and cholesterol
A lipid that is usually liquid
at room temperature.
TRIGLYCERIDE
The major form of lipid in
food and in the body; it is
made of three fatty acids
attached to a glycerol
backbone.
Learning Objectives A bulleted list of learning objectives at the
beginning of each chapter provides students with key points and
a sequential organization of the chapter.
Key Terms and Concepts Whenever key terms and concepts
are first introduced, their definitions can be found in these sidebars, located right next to the bolded term.
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