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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.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Marcus, Jacqueline B. | |
| 245 | 1 | 0 | |a Culinary Nutrition : |b the Science and Practice of Healthy Cooking. |
| 260 | |a San Diego : |b Elsevier Science, |c 2013. | ||
| 300 | |a 1 online resource (677 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 500 | |a Food Habits. | ||
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Diet. | |
| 650 | 0 | |a Minerals in human nutrition. | |
| 650 | 0 | |a Proteins in human nutrition. | |
| 650 | 0 | |a Vitamins in human nutrition. | |
| 650 | 0 | |a Ingestion. | |
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Cooking. | |
| 650 | 1 | 2 | |a Nutritional Physiological Phenomena |0 (DNLM)D009747 |
| 650 | 2 | 2 | |a Food |0 (DNLM)D005502 |
| 650 | 2 | 2 | |a Cooking |0 (DNLM)D003296 |
| 650 | 6 | |a Nutrition. |0 (CaQQLa)201-0064996 | |
| 650 | 6 | |a Alimentation. |0 (CaQQLa)201-0029236 | |
| 650 | 6 | |a Min�eraux dans l'alimentation humaine. |0 (CaQQLa)201-0098671 | |
| 650 | 6 | |a Prot�eines dans l'alimentation humaine. |0 (CaQQLa)201-0042730 | |
| 650 | 6 | |a Vitamines dans l'alimentation humaine. |0 (CaQQLa)201-0007925 | |
| 650 | 6 | |a Aliments. |0 (CaQQLa)201-0001973 | |
| 650 | 6 | |a Cuisine. |0 (CaQQLa)201-0007426 | |
| 650 | 7 | |a diet. |2 aat |0 (CStmoGRI)aat300379463 | |
| 650 | 7 | |a food. |2 aat |0 (CStmoGRI)aat300254496 | |
| 650 | 7 | |a recipes. |2 aat |0 (CStmoGRI)aat300027043 | |
| 650 | 7 | |a HEALTH & FITNESS |x Diets. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Food Content Guides. |2 bisacsh | |
| 650 | 7 | |a HEALTH & FITNESS |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Nursing |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a MEDICAL |x Nutrition. |2 bisacsh | |
| 650 | 7 | |a Ingestion |2 fast |0 (OCoLC)fst00973328 | |
| 650 | 7 | |a Food |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Cooking |2 fast |0 (OCoLC)fst01754966 | |
| 650 | 7 | |a Diet |2 fast |0 (OCoLC)fst00893284 | |
| 650 | 7 | |a Minerals in human nutrition |2 fast |0 (OCoLC)fst01022477 | |
| 650 | 7 | |a Nutrition |2 fast |0 (OCoLC)fst01042187 | |
| 650 | 7 | |a Proteins in human nutrition |2 fast |0 (OCoLC)fst01079770 | |
| 650 | 7 | |a Vitamins in human nutrition |2 fast |0 (OCoLC)fst01168248 | |
| 650 | 7 | |a Dietik. |2 sao | |
| 650 | 7 | |a Nutrition. |2 sao | |
| 776 | 0 | 8 | |i Print version: |a Marcus, Jacqueline B. |t Culinary Nutrition : The Science and Practice of Healthy Cooking. |d San Diego : Elsevier Science, �2013 |z 9780123918826 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123918826 |z Texto completo |