Nutrition for Foodservice and Culinary Professionals, 7th Edition
May 2009, ©2010
PART ONE: FUNDAMENTALS OF NUTRITION & FOOD.
Chapter 1: Introduction to Nutrition.
Factors Influencing Food Selection.
Other Aspects of Food.
Culture and Religion.
Social and Emotional Influences.
Food Industry and the Media.
Basic Nutrition Concepts.
Characteristics of a Nutritious Diet.
Nutrient Recommendations: Dietary Reference Intakes.
What Happens When You Eat.
Digestion, Absorption, and Metabolism.
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.
Chapter 2: Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus.
Dietary Recommendations and Food Guides.
Dietary Guidelines for Americans.
Portion Size Comparisons.
Food Facts: Nutrient Analysis of Recipes.
Hot Topic: Quack! Quack!
Chapter 3: Carbohydrates.
Functions of Carbohydrates.
Simple Carbohydrates (Sugars).
Complex Carbohydrates (Starches and Fibers).
Health Effects of Starches.
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.
Food Facts: Foods and the Glycemic Index.
Hot Topic: Alternatives to Sugar: Artificial Sweeteners and Sugar Replacers.
Chapter 4: Lipids: Fats and Oils.
Functions of Lipids.
Nutrition Science Focus: Lecithin.
Nutrition Science Focus: Triglycerides.
Triglycerides in Food.
Essential Fatty Acids: Omega-3 and Omega-6 Fatty Acids.
Digestion, Absorption, and Metabolism.
Nutrition Science Focus: Lipoproteins.
Lipids and Health.
Ingredient Focus: Milk, Dairy Products, and Eggs.
Food Facts: Oils and Margarines.
Hot Topic: Trans Fats in Restaurants.
Chapter 5: 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.
Food Facts: Soy Foods and Their Health Benefits.
Hot Topic: Irradiation.
Chapter 6: Vitamins.
Characteristics of Vitamins.
Nutrition Science Focus: Vitamin A.
Nutrition Science Focus: Vitamin D.
Nutrition Science Focus: Vitamin E.
Nutrition Science Focus: Vitamin K.
Nutrition Science Focus: Vitamins C.
Thiamin, Riboflavin, and Niacin.
Nutrition Science Focus: Thiamin, Riboflavin, and Niacin.
Nutrition Science Focus: Vitamin B6.
Nutrition Science Focus: Folate and Vitamin B12.
Pantothenic Acid and Biotin.
Choline and Vitaminlike Substances.
Ingredient Focus: Fruits and Vegetables.
Nutrition: Health Benefits of Fruits and Vegetables.
Food Facts: Functional Foods: Superfoods.
Hot Topic: Phytochemicals.
Chapter 7: Water and Minerals.
How Much Water Do You Need?
Calcium and Phosphorus.
Nutrition Science Focus: Calcium and Phosphorous.
Nutrition Science Focus: Magnesium.
Other Major Minerals.
Nutrition Science Focus: Water and Electrolytes.
Nutrition Science Focus: Zinc.
Other Trace Minerals.
Ingredient Focus: Nuts and Seeds.
Food Facts: How to Retain Vitamins and Minerals from Purchasing to Serving.
Hot Topic: Dietary Supplements.
Part Two: Developing and Marketing Healthy Recipes and Menus.
Chapter 8: Foundations of Healthy Cooking.
Herbs and Spices.
Vinegars and Oils.
Rubs and Marinades.
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.
Chapter 9: Healthy Menus and Recipes.
Introduction to Healthy Menus.
Examples of How to Modify Recipes.
Chicken Pot Pie.
Wontons (Filled Dumplings)
Oil and Vinegar Dressings.
Oatmeal Raisin Cookies.
Chef’s Tips for Breakfasts.
Chef’s Tips for Appetizers.
Chef’s Tips for Soups.
Salads and Dressings.
Chef’s Tips for Salads and Dressings.
Chef’s Tips for Entrées.
Chef’s Tips for Side Dishes.
Chef’s Tips for Desserts.
Morning and Afternoon Breaks.
Chef’s Tips for Midmorning and Afternoon Breaks.
How to Make Garnishes.
Chapter 10: Marketing to Health-Conscious Guests.
Gauging Customers' Needs and Wants.
Adding Healthy Menu Options to the Menu.
Responding to Special Guest Requests.
Diet Low in Fat, Saturated Fat, and Cholesterol.
Low Sodium (Low-Salt) Diet.
Diet Low in Added Sugars.
Restaurants and Nutrition-Labeling Laws.
Part Three: Nutrition’s Relationship to Health and Life Span.
Chapter 11: Nutrition and Health.
Nutrition and Cardiovascular Disease.
Coronary Heart Disease.
High Blood Pressure.
Menu Planning for Cardiovascular Diseases.
Nutrition and Cancer.
Menu Planning to Lower Cancer Risk.
Nutrition and Diabetes Mellitus.
Facts and Figures.
What Is Bone?
Food Facts: Botanicals and Herbs.
Hot Topic: Biotechnology.
Chapter 12: Weight Management and Exercise.
"How Much Should I Weigh?"
Health Implications of Obesity.
Theories of Obesity.
Treatment of Obesity.
Eating Plan and Nutrition Education.
Behavior and Attitude Modification.
Menu Planning for Weight Loss and Maintenance.
The Problem of Underweight.
Nutrition for the Athlete.
Food Facts: Sports Drinks.
Hot Topic: Diet Books.
Chapter 13: Nutrition Over the Life Cycle.
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.
Nutrition During Childhood.
Menu Planning for Children.
Nutrition During Adolescence.
Menu Planning for Adolescents.
Binge Eating Disorder.
Female Athlete Triad.
Factors Affecting Nutrition Status.
Nutrition for Older Adults.
Menu Planning for Older Adults.
Food Facts: Food Allergies.
Hot Topic: Childhood Obesity.
Appendix A: Nutritive Value of Foods.
Appendix B: Dietary Reference Intakes.
Appendix C: Expanded Serving Sizes for MyPyramid.
Appendix D: Growth Charts.
Appendix E: Answers to Check-Out Quizzes.
Lisa M. Brefere is a certified executive chef with more than thirty years of experience. A graduate of The Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and is co-founder of GigaChef.com. She is the coauthor of So You Want to be a Chef? and So You Are a Chef, both published by Wiley.
- New software package, Culinary Nutrition Manager, included with every copy of the book. This is an interactive diet and activity software program, and includes a comprehensive database of food and ingredients that allows users to create recipes and then view the caloric and nutritional content of each dish
- Six new Food Facts and Hot Topics discuss timely issues on functional foods and superfoods, glycemic index, and childhood obesity
- Over a dozen examples of favorite recipes have been reworked into healthier and tasty dishes in the revised chapter 9
Full-color design has enhanced presentation of the content
- Appendices include a listing of nutritive values of common foods consumed in the U.S.A, Dietary Reference Intakes for individuals by age, and growth charts from birth to 20 years
In-depth information on relevant food-related topics: low-carbohydrate, caffeine, sports drinks and fat substitutes
Incorporates the 2005 Dietary Guidelines for Americans and MyPyramid
Chapters on carbohydrates, lipids, proteins, vitamins, and minerals have been updated to include a greater focus on nutrition science
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