{"product_id":"nutrition-for-foodservice-and-culinary-professionals-isbn-9781119777199","title":"Nutrition for Foodservice and Culinary Professionals","description":"\u003cp\u003e\u003cb\u003eCombine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIn the newly revised 10th Edition of \u003ci\u003eNutrition for Foodservice and Culinary Professionals\u003c\/i\u003e, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 \u003ci\u003eDietary Guidelines for Americans \u003c\/i\u003efrom the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers.\u003c\/p\u003e \u003cp\u003eThis book also includes:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eA thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients\u003c\/li\u003e \u003cli\u003eA comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking\u003c\/li\u003e \u003cli\u003ePractical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages\u003c\/li\u003e \u003cli\u003eSeveral appendices including serving sizes for MyPlate food groups and dietary reference intakes\u003c\/li\u003e \u003cli\u003eAn enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003ePerfect for students completing a culinary arts or foodservice management curriculum, \u003ci\u003eNutrition for Foodservice and Culinary Professionals\u003c\/i\u003e, \u003ci\u003eTenth Edition\u003c\/i\u003e is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.\u003c\/p\u003e \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eAcknowledgments x\u003c\/p\u003e \u003cp\u003e\u003cb\u003eI Fundamentals of Nutrition and Foods\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction to Nutrition 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 1\u003c\/p\u003e \u003cp\u003eWhy Is Nutrition Important and What Is a Healthy Diet? 2\u003c\/p\u003e \u003cp\u003eNutrition and Food Terms to Know 4\u003c\/p\u003e \u003cp\u003eWhy Do You Eat the Foods You Do? 8\u003c\/p\u003e \u003cp\u003eKcalories and Nutrients 14\u003c\/p\u003e \u003cp\u003eWhat Happens When You Eat? 20\u003c\/p\u003e \u003cp\u003eSustainable Food Systems 23\u003c\/p\u003e \u003cp\u003eFinding Reliable Nutrition and Health Information 28\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Using Food Guides, Dietary 33\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRecommendations, and Nutrition Labels to Plan Menus 33\u003c\/p\u003e \u003cp\u003eIntroduction 33\u003c\/p\u003e \u003cp\u003eMyPlate 36\u003c\/p\u003e \u003cp\u003e2020–2025 Dietary Guidelines for Americans 47\u003c\/p\u003e \u003cp\u003eNutrition Labels on Packaged Goods and Restaurant Menus 50\u003c\/p\u003e \u003cp\u003ePlanning Menus Using MyPlate and the Dietary Guidelines for Americans 57\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Carbohydrates 60\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 60\u003c\/p\u003e \u003cp\u003eSugars 61\u003c\/p\u003e \u003cp\u003eStarches and Fibers 67\u003c\/p\u003e \u003cp\u003eWhole Grains 71\u003c\/p\u003e \u003cp\u003eCarbohydrates in the Body and Choosing Healthy Carbohydrates 75\u003c\/p\u003e \u003cp\u003eCulinary Focus: Whole Grains and Legumes 77\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Fat 86\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 86\u003c\/p\u003e \u003cp\u003eFats in Foods 87\u003c\/p\u003e \u003cp\u003eFatty Acids 90\u003c\/p\u003e \u003cp\u003eEssential Fatty Acids, Omega-3 Fatty Acids, and Cholesterol 95\u003c\/p\u003e \u003cp\u003eFats in the Body 99\u003c\/p\u003e \u003cp\u003eDietary Recommendations 100\u003c\/p\u003e \u003cp\u003eCulinary Focus: Dairy and Eggs 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Protein 110\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 110\u003c\/p\u003e \u003cp\u003eProtein in Food 111\u003c\/p\u003e \u003cp\u003eProtein in the Body 114\u003c\/p\u003e \u003cp\u003eVegetarian Eating 116\u003c\/p\u003e \u003cp\u003eDietary Recommendations for Protein 122\u003c\/p\u003e \u003cp\u003ePlant-Forward Cooking 125\u003c\/p\u003e \u003cp\u003eCulinary Focus: Meat, Poultry, and Fish 127\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Vitamins 135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 135\u003c\/p\u003e \u003cp\u003eBasics of Vitamins 136\u003c\/p\u003e \u003cp\u003eFat-Soluble Vitamins 137\u003c\/p\u003e \u003cp\u003eWater-Soluble Vitamins 143\u003c\/p\u003e \u003cp\u003eDietary Supplements 150\u003c\/p\u003e \u003cp\u003eCulinary Focus: Fruits and Vegetables 153\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Water and Minerals 164\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 164\u003c\/p\u003e \u003cp\u003eWater 165\u003c\/p\u003e \u003cp\u003eBeverages and Caffeine 167\u003c\/p\u003e \u003cp\u003eBasics of Minerals 175\u003c\/p\u003e \u003cp\u003eCalcium and Phosphorus 176\u003c\/p\u003e \u003cp\u003eSodium 179\u003c\/p\u003e \u003cp\u003ePotassium 184\u003c\/p\u003e \u003cp\u003eMagnesium 185\u003c\/p\u003e \u003cp\u003eIron 187\u003c\/p\u003e \u003cp\u003eZinc and Iodine 189\u003c\/p\u003e \u003cp\u003eCulinary Focus: Nuts and Seeds 191\u003c\/p\u003e \u003cp\u003e\u003cb\u003eII Balanced Cooking and Menus\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Building Flavor and Balanced Baking 198\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 198\u003c\/p\u003e \u003cp\u003eIngredients 199\u003c\/p\u003e \u003cp\u003ePreparation Techniques 215\u003c\/p\u003e \u003cp\u003eCooking Methods 218\u003c\/p\u003e \u003cp\u003ePutting It All Together 225\u003c\/p\u003e \u003cp\u003eBalanced Baking 227\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Recipe Makeovers 234\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 234\u003c\/p\u003e \u003cp\u003eBasics for Modifying Recipes 235\u003c\/p\u003e \u003cp\u003eAppetizers and Entrées 237\u003c\/p\u003e \u003cp\u003eSauces and Dressings 246\u003c\/p\u003e \u003cp\u003eDesserts 250\u003c\/p\u003e \u003cp\u003eGluten-Free Baking 252\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Balanced Menus 258\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 258\u003c\/p\u003e \u003cp\u003eBalanced Menu Basics 259\u003c\/p\u003e \u003cp\u003eAppetizers, Soups, and Salads 262\u003c\/p\u003e \u003cp\u003eEntrées, Sauces, and Side Dishes 271\u003c\/p\u003e \u003cp\u003eDesserts, Breakfast, and Breaks 279\u003c\/p\u003e \u003cp\u003ePresentation 287\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIII Applied Nutrition\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Handling Customers’ Special Nutrition Requests 293\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 293\u003c\/p\u003e \u003cp\u003eLow-Kcalorie Requests 294\u003c\/p\u003e \u003cp\u003eLow-Saturated Fat Requests 296\u003c\/p\u003e \u003cp\u003eLow-Sugar Requests 298\u003c\/p\u003e \u003cp\u003eLow-Sodium Requests 300\u003c\/p\u003e \u003cp\u003eHow to Respond to Food Allergies 304\u003c\/p\u003e \u003cp\u003eVegetarian Requests 310\u003c\/p\u003e \u003cp\u003eGluten Free 312\u003c\/p\u003e \u003cp\u003eLow-Lactose Requests 316\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Weight Management 320\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 320\u003c\/p\u003e \u003cp\u003eBasics of Weight Management 321\u003c\/p\u003e \u003cp\u003eHow to Lose Weight 324\u003c\/p\u003e \u003cp\u003eWeight-Loss Myths 336\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Nutrition for All Ages 340\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 340\u003c\/p\u003e \u003cp\u003eNutrition and Menu Planning for Children 341\u003c\/p\u003e \u003cp\u003eNutrition and Menu Planning for Adolescents 348\u003c\/p\u003e \u003cp\u003eFighting Childhood Obesity 350\u003c\/p\u003e \u003cp\u003eNutrition and Menu Planning for Older Adults 358\u003c\/p\u003e \u003cp\u003eEating Disorders 363\u003c\/p\u003e \u003cp\u003eNutrition and Menu Planning for the Athlete 366\u003c\/p\u003e \u003cp\u003eAppendix A Serving Sizes for MyPlate Food Groups A-1\u003c\/p\u003e \u003cp\u003eAppendix B Dietary Reference Intakes A-6\u003c\/p\u003e \u003cp\u003eAppendix C Answers to Odd-Numbered Questions in Check-Out Quizzes A-11\u003c\/p\u003e \u003cp\u003eGlossary G-1\u003c\/p\u003e \u003cp\u003eIndex I-1\u003c\/p\u003e \u003cp\u003e\u003cb\u003eKAREN EICH DRUMMOND\u003c\/b\u003e is the author and co-author of numerous books, including \u003ci\u003eThe Restaurant Training Manual\u003c\/i\u003e and \u003ci\u003eThe Dictionary of Nutrition and Dietetics\u003c\/i\u003e, all published by Wiley. She is a Registered Dietitian Nutritionist and a member of the Academy of Nutrition and Dietetics.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLISA M. BREFERE\u003c\/b\u003e is a renowned Executive Chef and Food \u0026amp; Beverage expert with more than thirty-five years of experience. A graduate of the Culinary Institute of America, she is a member of their Alumni Council, The American Academy of Chefs and founding CEO of GigaChef Consulting and CookingDistrict.com. She is the co-author of \u003ci\u003eSo You Want to be a Chef?\u003c\/i\u003e and \u003ci\u003eSo You are a Chef\u003c\/i\u003e, both published by Wiley.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eCombine the insights of an experienced nutritionist and a renowned chef in this practical guide to nutrition and food\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIn the newly revised tenth edition of \u003ci\u003eNutrition for Foodservice and Culinary Professionals\u003c\/i\u003e, Registered Dietitian Nutritionist Karen Eich Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 \u003ci\u003eDietary Guidelines for Americans\u003c\/i\u003e from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today's customers. \u003c\/p\u003e\u003cp\u003eThis book also includes:\u003cbr\u003e \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients\u003c\/li\u003e \u003cli\u003eA comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking\u003c\/li\u003e \u003cli\u003ePractical discussions of applied nutrition, including how to handle customers' special nutrition requests, weight management, and nutrition for people of all ages\u003c\/li\u003e \u003cli\u003eSeveral appendices including serving sizes for MyPlate food groups and dietary reference intakes\u003c\/li\u003e \u003cli\u003eAn enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003ePerfect for students completing a culinary arts or foodservice management curriculum, \u003ci\u003eNutrition for Foodservice and Culinary Professionals, Tenth Edition\u003c\/i\u003e is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989705277669,"sku":"NP9781119777199","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119777199.jpg?v=1761785178","url":"https:\/\/k12savings.com\/es\/products\/nutrition-for-foodservice-and-culinary-professionals-isbn-9781119777199","provider":"K12savings","version":"1.0","type":"link"}