The Resource Culinary nutrition : the science and practice of healthy cooking, Jacqueline B. Marcus

Culinary nutrition : the science and practice of healthy cooking, Jacqueline B. Marcus

Label
Culinary nutrition : the science and practice of healthy cooking
Title
Culinary nutrition
Title remainder
the science and practice of healthy cooking
Statement of responsibility
Jacqueline B. Marcus
Creator
Subject
Language
eng
Summary
The first textbook written to bridge the relationship among nutrition, food science, and the culinary arts, Clinical Nutrition uses an integrated format with real-life applications, together with recipes and color photographs of finished dishes, to emphasize the necessity of sustainable, health-beneficial and taste-desirable foods and beverages and to bring this approach to nournishment to life.--From publisher description
Cataloging source
DLC
http://library.link/vocab/creatorName
Marcus, Jacqueline B
Dewey number
612.3
Illustrations
illustrations
Index
index present
LC call number
QP141
LC item number
.M2565 2013
Literary form
non fiction
Nature of contents
bibliography
NLM call number
  • 2013 D-405
  • QU 145
http://library.link/vocab/subjectName
  • Nutrition
  • Diet
  • Minerals in human nutrition
  • Proteins in human nutrition
  • Vitamins in human nutrition
  • Nutritional Physiological Phenomena
  • Food
  • Cooking
  • Diet
  • Minerals in human nutrition
  • Nutrition
  • Proteins in human nutrition
  • Vitamins in human nutrition
  • Dietik
  • Nutrition
Label
Culinary nutrition : the science and practice of healthy cooking, Jacqueline B. Marcus
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Overview. The nutrition, food science and culinary connection : integrating nutrition, food science and the culinary arts -- 1. Nutrition basics : what is inside food, how it functions and healthy guidelines : the nutrients in foods and beverages in healthy cooking and baking -- 2. Food science basics : healthy cooking and baking demystified : the science behind healthy foods, cooking and baking -- 3. Culinary art basics : healthy cooking fundamentals : the culinary competencies of healthy food selection, preparation and food service -- 4. Carbohydrate basics : sugar, starches and fibers in foods and health : healthy carbohydrate choices, roles and applications in nutrition, food science and the culinary arts -- 5. Protein basics : animal and vegetable proteins in food and health : healthy protein choices, roles and applications in nutrition, food science and the culinary arts -- 6. Lipids basics : fats and oils in foods and health : healthy lipid choices, roles and applications in nutrition, food science and the culinary arts -- 7. Vitamin and mineral basics : the ABCs of healthy foods and beverages, including phytonutrients and functional foods : healthy vitamin and mineral choices, roles and applications in nutrition, food science and the culinary arts -- 8. Fluid basics : healthfully meeting fluid needs : healthy fluid choices, roles and application -- 9. Diet and disease : healthy choices for disease prevention and diet management : practical applications for nutrition, food science and culinary professionals -- 10. Weight management : finding the healthy balance : practical applications for nutrition, food science and culinary professionals -- 11. Life cycle nutrition : healthful eating throughout the ages : practical applications for nutrition, food science and culinary professionals -- 12. Global food and nutrition : world food, health and the environment : practical applications for nutrition, food science and culinary professionals -- Word pantry
Dimensions
29 cm
Extent
xii, 648 pages
Isbn
9780123918826
Lccn
2012027603
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
Provided by the Frank Allen Family Research Fund.
Other physical details
illustrations
System control number
  • (OCoLC)806291270
  • (OCoLC)ocn806291270
Label
Culinary nutrition : the science and practice of healthy cooking, Jacqueline B. Marcus
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Overview. The nutrition, food science and culinary connection : integrating nutrition, food science and the culinary arts -- 1. Nutrition basics : what is inside food, how it functions and healthy guidelines : the nutrients in foods and beverages in healthy cooking and baking -- 2. Food science basics : healthy cooking and baking demystified : the science behind healthy foods, cooking and baking -- 3. Culinary art basics : healthy cooking fundamentals : the culinary competencies of healthy food selection, preparation and food service -- 4. Carbohydrate basics : sugar, starches and fibers in foods and health : healthy carbohydrate choices, roles and applications in nutrition, food science and the culinary arts -- 5. Protein basics : animal and vegetable proteins in food and health : healthy protein choices, roles and applications in nutrition, food science and the culinary arts -- 6. Lipids basics : fats and oils in foods and health : healthy lipid choices, roles and applications in nutrition, food science and the culinary arts -- 7. Vitamin and mineral basics : the ABCs of healthy foods and beverages, including phytonutrients and functional foods : healthy vitamin and mineral choices, roles and applications in nutrition, food science and the culinary arts -- 8. Fluid basics : healthfully meeting fluid needs : healthy fluid choices, roles and application -- 9. Diet and disease : healthy choices for disease prevention and diet management : practical applications for nutrition, food science and culinary professionals -- 10. Weight management : finding the healthy balance : practical applications for nutrition, food science and culinary professionals -- 11. Life cycle nutrition : healthful eating throughout the ages : practical applications for nutrition, food science and culinary professionals -- 12. Global food and nutrition : world food, health and the environment : practical applications for nutrition, food science and culinary professionals -- Word pantry
Dimensions
29 cm
Extent
xii, 648 pages
Isbn
9780123918826
Lccn
2012027603
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Note
Provided by the Frank Allen Family Research Fund.
Other physical details
illustrations
System control number
  • (OCoLC)806291270
  • (OCoLC)ocn806291270

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