Culinary Nutrition - The Science and Practice of Healthy Cooking (gnv64) torrent

Culinary Nutrition - The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Academic Press | March 2013 | ISBN: 0123918820 | 660 Pages | PDF | 33.2 mb
http://www.amazon.com/Culinary-Nutrition-Science-Practice-Healthy/dp/0123918820

Today, cooking and baking must deliver more than nourishment. These basic skills must appeal to all the senses and behaviours in an integrated manner. To teach nutrition, food science and the culinary arts independently provides an incomplete experience.
The first textbook specifically written to bridge the relationship among nutrition, food science and the culinary arts, Culinary Nutrition: The Science and Practice of Healthy Cooking uses an integrated format with real-life applications, 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 exciting approach to nourishment to life.
With pedagogical elements to enhance and reinforce learning opportunities, this textbook explores the foods and beverages with the most optimal nutritional values for dietary needs. This includes how foods are produced and explores alternative production methods; the impact of preparation on their nutritional value and consumer acceptability; specific dietary requirements for general and specialized needs throughout the lifecycle and the rapidly changing effects of global food and nutrition developments.
This textbook is essential for nutrition, food science and culinary arts students and seasoned professionals to address the multi-dimensional nature of cooking and baking in today's world.
It reinforces the reality that foods and beverages must first taste good to be consumed for health and well-being.

Key Features:
* Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment
* Offers creative, didactic and hands-on approaches for teaching to students with diverse capabilities
* Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts
* Includes photographs and recipes to enhance learning experience
* Additional information for faculty and students is also available at www.culinarynutrition.elsevier.com

About the Author

Jacqueline B. Marcus, MS, RD, LD, CNS, FADA is President/Owner of Jacqueline B. Marcus & Associates, a multi-service food and nutrition consulting firm in Northfield, Illinois, USA. She holds a Bachelor of Science degree in Family, Consumer, and Nutrition Sciences, and a Master of Science degree in Food and Nutrition from Northern Illinois University.