Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food
In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers.
This book also includes:
- A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients
- A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking
- Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages
- Several appendices including serving sizes for MyPlate food groups and dietary reference intakes
- An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries
Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.
KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian and a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association).
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 if co-founder and CEO if GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley.
Preface
Acknowledgments
Part I: Fundamentals of Nutrition and Foods
1. Introduction to Nutrition
Introduction
Why Is Nutrition Important and What Is a Healthy Diet?
Nutrition and Food Terms to Know
Why Do You Eat the Foods You Do?
Kcalories and Nutrients
What Happens When You Eat?
Sustainable Food Systems
Finding Reliable Nutrition and Health Information
2. Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus
Introduction
MyPlate
2020 - 2025 Dietary Guidelines for Americans
Nutrition Labels on Packaged Goods and Restaurant Menus
Planning Menus Using MyPlate and the Dietary Guidelines for Americans
3. Carbohydrates
Introduction
Sugars
Starches and Fibers
Whole Grains
Carbohydrates in the Body and Choosing Healthy Carbohydrates
Culinary Focus: Whole Grains and Legumes
4. Fat
Introduction
Fats in Foods
Fatty Acids
Essential Fatty Acids, Omega‐3 Fatty Acids, and Cholesterol
Fats in the Body
Dietary Recommendations
Culinary Focus: Dairy and Eggs
5. Protein
Introduction
Protein in Food
Protein in the Body
Vegetarian Eating
Dietary Recommendations for Protein
Culinary Focus: Meat, Poultry, and Fish
6. Vitamins
Introduction
Basics of Vitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Dietary Supplements
Culinary Focus: Fruits and Vegetables
7. Water and Minerals
Introduction
Water
Beverages and Caffeine
Basics of Minerals
Calcium and Phosphorous
Magnesium
Sodium
Potassium
Iron
Zinc and Iodine
Culinary Focus: Nuts and Seeds
Part II: Balanced Cooking and Menus
8. Building Flavor and Balanced Baking
Introduction
Ingredients
Preparation Techniques
Cooking Methods
Putting It All Together
Balanced Baking
9. Recipe Makeovers
Introduction
Basics for Modifying Recipes
Appetizers and Entrees
Sauces and Dressings
Desserts
Gluten-Free Baking
10. Balanced Menus
Introduction
Balanced Menu Basics
Appetizers, Soups, and Salads
Entrées, Sauces, and Side Dishes
Desserts, Breakfast, and Breaks
Presentation
Part III: Applied Nutrition
11. Handling Customers’ Special Nutrition Requests
Introduction
Low Kcalorie Requests
Low Saturated Fat Requests
Low Sugar Requests
Low Sodium Requests
How to Respond to Food Allergies
Vegetarian Requests
Gluten-Free Requests
Low Lactose Requests
12. Weight Management
Introduction
Basics of Weight Management
How to Lose Weight
Weight-Loss Myths
13. Nutrition for All Ages
Introduction
Nutrition and Menu Planning for Children
Nutrition and Menu Planning for Adolescents
Fighting Childhood Obesity
Nutrition and Menu Planning for Older Adults
Eating Disorders
Nutrition and Menu Planning for the Athlete
Appendix A. Serving Sizes for MyPlate Food Groups
Appendix B. Dietary Reference Intakes
Appendix C. Answers to Odd-Numbered Questions in Check-Out Quizzes
Glossary
Index