
Nutrition for Foodservice and Culinary Professionals, 7th Edition
by Karen E. Drummond (Drexel University ); Lisa M. Brefere (GigaCHEF.com )Buy New
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Summary
Author Biography
Lisa M. Brefere is a certified executive chef with more than twenty-two 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. She is the coauthor of Nutrition for Foodservice and Culinary Professionals.
Table of Contents
Preface | |
Fundamentals of Nutrition and 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 | |
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 | |
Chef's Tips | |
Legumes | |
Chef's Tips | |
Food Facts: The Glycemic Index for Foods | |
Hot Topic: Artificial and Reduced-Kcalorie Sweeteners | |
Lipids: Fats and Oils | |
Functions of Lipids | |
Triglycerides | |
Triglycerides in Food | |
Trans Fats | |
Essential Fatty Acids: Omega-3 and Omega-6 Fatty | |
Acids | |
Cholesterol | |
Nutrition Science Focus: Lipids | |
Digestion, Absorption, and Metabolism | |
Lipids and Health | |
Heart Disease | |
Cancer | |
Dietary Recommendations | |
Ingredient Focus: Milk, Dairy Products, and Eggs | |
Chef's Tips | |
Food Facts: Oils and Margarines | |
Hot Topic: Trans Fats in Restaurants | |
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 | |
Chef's Tips | |
Food Facts: Soy Foods and Their Health Benefits | |
Chef's Tips | |
Hot Topic: Irradiation | |
Vitamins | |
Characteristics of Vitamins | |
Fat-Soluble Vitamins | |
Vitamin A | |
Vitamin D | |
Vitamin E | |
Vitamin K | |
Water-Soluble Vitamins | |
Vitamin C | |
Thiamin, Riboflavin, and Niacin | |
Vitamin B6 | |
Folate | |
Vitamin B12 | |
Pantothenic Acid and Biotin | |
Choline and Vitaminlike Substances | |
Ingredient Focus: Fruits and Vegetables | |
Nutrition: Healt | |
Table of Contents provided by Publisher. All Rights Reserved. |
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