The art of nutritional cuisine

Increasingly, culinary professionals are expected to serve food that not only tastes and looks great, but that also satisfies the diverse nutritional needs of their customers. Presented in a user-friendly format that will appeal to students and instructors alike, The Art of Nutritional Cuisine helps culinary students master the art of nutritional cooking to prepare great-tasting, healthy food. This two-in-one text serves both the lecture and laboratory portions of a culinary nutrition class. Current with the new USDA "My Plate" guidelines, the first part of the book introduces students to the elements of nutritional cooking. Chapters also discuss food labels, diet-related disease, the role of nutrition in weight management and fitness, and the nutritional needs of different age groups. Take Nutritional Cooking from the Classroom to the Kitchen The second part of the book includes 11 laboratory exercises with practical tips, recipes, and sample menus. Hands-on labs and "mystery basket" challenges show students how to apply the principles of nutritional cuisine in practice--for example, how to reduce fat and increase fiber in baking. Written by experienced culinary arts teachers who are registered dietitians, this text is designed specifically for the classroom and kitchen. It includes a handy glossary, spaces throughout the chapters for readers to write their own notes, a list of recommended web sites to enhance learning, and "Teachable Moments" that explain basic food science concepts. Perforated pages make it easy to bring lab exercises into the kitchen. Incorporating numerous helpful charts, appendices, and references, this accessible text focuses on the skills students need as culinary professionals. Designed for a 12-week introductory nutrition class, it can also be easily adapted for a one-semester course.

Lecture ChaptersAn Introduction to Nutritional Cuisine and a Healthy DietFood Labels and the LawCarbohydrates: Digestion, Absorption, and Metabolism and MoreLipids --- Triglycerides, Phospholipids, Sterols: Digestion, Absorption, and Metabolism and More!Protein: Digestion, Absorption, and Metabolism and More!Vitamins and Good HealthMinerals, Water and Good HealthWeight Management for Good HealthCulinary Skill for Nutrition and DiseaseFitness and the ChefEating Well in the Life Cycle --- Pregnancy Through Senior AdultsMenu Planning in the World of Nutritional CuisineLaboratory ExercisesLab 1: IntroductionLab 2: Identifying Carbohydrates, Fats, and Oils --- Mediterranean Menu &, RecipesLab 3: Identifying Protein --- Southwestern Flexitarian Menu &, RecipesLab 4: Identifying Vitamins and Minerals --- Plant-Based Menu &, RecipesLab 5: Nutrient Analysis --- Calculation PracticeLab 6: Mid-Term Practica --- Mystery BasketLab 7: Baking for Health --- Menu &, RecipesLab 8: Cooking for Weight Management --- Menu &, RecipesLab 9: Special Diets &, Disease --- Menu &, RecipesLab 10: Locating Special Ingredients --- No Recipe PreparationLab 11: Final Practica --- Mystery BasketAppendicesAppendix A Dietary GuidelinesAppendix B Culinary AssociationsAppendix C Food LabelsAppendix D Health ClaimsAppendix E Organic Food Regulations and LabelingAppendix F Food AllergiesAppendix G Foodborne IllnessAppendix H Cooking ClassesAppendix I Herbs and SpicesGlossaryIndex

Instructors and students in culinary nutrition and nutritional cooking, professional chefs, research and product development chefs, food editors and critics, and regulators and government researchers in US FDA and USDA and UK FSA agencies.