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Culinary Nutrition : the Science and Practice of Healthy Cooking.
The first textbook specifically written to bridge the relationship between food science, nutrition and culinology, Culinary Nutrition: The Science and Practice of Healthy Cooking uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize th...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Elsevier Science,
2013.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Culinary Nutrition: The Science and Practice of Healthy Cooking; Copyright Page; Contents; About the Author; Overview: The Nutrition, Food Science and Culinary Connection: Integrating Nutrition, Food Science and the Culinary Arts; Introduction; How to use this Book; Contents of this Book; Chapter Menus; Chapter Menu Features; 1 Nutrition Basics: What Is Inside Food, How It Functions and Healthy Guidelines: The Nutrients in Foods and Beverages in Healthy Cooking and Baking; Introduction: Digesting the Science of Nutrition; Main Courses; Nutrition, Nutritional Science and Nutrients.
- Essential, Energy-Yielding and Non-Energy-Yielding NutrientsNormal Nutrition, Undernutrition and Overnutrition, and Healthy Diets; Normal Nutrition; Undernutrition; Overnutrition; Nutrition and Healthy Diets; The Definition and Functions of a Healthy Diet; What Is Inside Foods and Beverages; Macronutrients, Micronutrients and Nonnutrients; Essential and Nonessential Nutrients; Nutrients and Calories; Why Calories Matter; How Food Works: Appetite, Hunger and Satiety (satisfaction); Appetite; Hunger; Satiety or Satisfaction; Food Choices; Availability; Familiar Foods; Convenience; Customs; Cost.
- Food SafetyReligion; The Media; Nutrition, Food Science and Culinary Professionals; Food and Nutrition Agencies, Associations, Guidelines and Recommendations; US Dietary Guidelines for Americans, 2010; Maintain Caloric Balance over Time to Achieve and Sustain a Healthy Weight; Focus on Consuming Nutrient-Dense Foods and Beverages; Nutrition Objectives for the Nation: Healthy People 2010 and 2020; Dietary Reference Intakes; Basic Food Groups; Food Exchange System; The USDA Food Composition Tables and Databases; The USDA Food Guide Pyramid and MyPyramid; USDA MyPlate; Food Exchange Lists.
- Portion Sizes Versus Serving SizesUS Food Label and Food Labeling Regulations; The Nutrition Labeling and Education Act; US Food Labels; Nutrition Facts Panel; The Daily Values; US FDA Approved Nutrient Content Claims; US FDA Approved Health Claims; Structure/Function Claims; What Is a Healthy Diet? The ABCs of Healthy Eating; Adequacy; Balance; Calorie Control; Discretionary Calories; Empty Calories; Nutrient Density; Moderation; Variety; How Food Becomes Nutrients: Digestion, Absorption, and Metabolism; Digestion; Digestion in the Mouth; Digestion in the Stomach.
- Digestion in the Small IntestineThe Liver, Gallbladder and Pancreas; Digestion in the Large Intestine; Absorption; Absorption in the Small Intestine; Lipid (fat) Absorption; Metabolism; Factors That Affect Metabolism; Ulcers and Heartburn; Irritable Bowel Syndrome, Diarrhea, Constipation and Vomiting; Hiccups, Growling, and Flatulence; Other Intestinal Conditions; How Cooking Affects Nutrition; Food as Medicine; Serve it Forth; What's Cooking?; Over Easy; Check Please; Essay Question; Hungry for More?; Choose Your Foods; Take Away; A Century of Food and Nutrition; The "Greening" of US Diets.