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...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Marcus, Jacqueline B.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego : Elsevier Science, 2013.
Temas:
Nutrition.
Diet.
Minerals in human nutrition.
Proteins in human nutrition.
Vitamins in human nutrition.
Ingestion.
Food.
Cooking.
Nutritional Physiological Phenomena
Food
Cooking
Alimentation.
Min�eraux dans l'alimentation humaine.
Prot�eines dans l'alimentation humaine.
Vitamines dans l'alimentation humaine.
Aliments.
Cuisine.
diet.
food.
recipes.
HEALTH & FITNESS > Diets.
HEALTH & FITNESS > Food Content Guides.
HEALTH & FITNESS > Nutrition.
MEDICAL > Nursing > Nutrition.
MEDICAL > Nutrition.
Ingestion
Diet
Minerals in human nutrition
Nutrition
Proteins in human nutrition
Vitamins in human nutrition
Dietik.
Acceso en línea:Texto completo
Descripción
Sumario: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 the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs including specific dietary require.
Notas:Food Habits.
Descripción Física:1 online resource (677 pages)
Bibliografía:Includes bibliographical references and index.
ISBN:9780123918833
0123918839

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