WileyPLUS course:
Nutrition for Foodservice and Culinary Professionals, 9th Edition
Karen E. Drummond, Lisa M. Brefere
US $80.00 - Interactive textbook included!
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Preface

Acknowledgments

About WileyPLUS Learning Space

Chapter 1. Introduction to Nutrition

Introduction

Why is Nutrition Important and What Is a Healthy Diet?

Nutrition and Food Terms to Know

Why Do You Eat the Foods You Do?

Kcalories and Nutrients

What Happens When You Eat?

Sustainable Food Systems

Finding Reliable Nutrition and Health Information

Chapter 2. Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

Introduction

MyPlate

Dietary Guidelines for Americans (2015)

Nutrition Labels on Packaged Foods and Restaurant Menus

Planning Menus Using MyPlate and the Dietary Guidelines for Americans

Chapter 3. Carbohydrates

Introduction

Sugars

Starches and Fibers

Whole Grains

Carbohydrates in the Body and Choosing Healthy Carbohydrates

Culinary Focus: Whole Grains and Legumes

Chapter 4. Fat

Introduction

Fats in Foods

Fatty Acids

Essential Fatty Acids, Omega-3 Fatty Acids, and Cholesterol

Fats in the Body

Dietary Recommendations

Culinary Focus: Dairy and Eggs

Chef’s Tips: Preparation

Menu and Presentation

Chapter 5. Protein

Introduction

Protein in Food

Protein in the Body

Vegetarian Eating

Dietary Recommendations for Protein

Culinary Focus: Meat, Poultry, and Fish

Chef’s Tips: Preparing Meat & Poultry

Chef’s Tips: Preparing Fish and Shellfish

Menu and Presentation

Chapter 6. Vitamins

Introduction

Basics of Vitamins

Vitamin A

Vitamin D

Vitamin E

Vitamin C

Thiamin, Riboflavin, and Niacin

Vitamin B6

Folate and Vitamin B12

Dietary Supplements

Culinary Focus: Fruits and Vegetables

Chef’s Tips: Preparing Fruits and Vegetables

Menu and Presentation

Chapter 7. Water and Minerals

Introduction

Water

Beverages and Caffeine

Basics of Minerals

Calcium and Phosphorus

Magnesium

Sodium

Potassium

Iron

Zinc and Iodine

Culinary Focus: Nuts and Seeds

Chef’s Tips: Preparing Nuts and Seeds

Menu and Presentation

Chapter 8. Building Flavor and Balanced Baking

Introduction

Ingredients

Preparation Techniques

Cooking Methods

Putting It All Together

Balanced Baking

Chapter 9. Recipe Makeovers

Introduction

Basics for Modifying Recipes

Appetizers

Entrées

Sauces and Dressings

Desserts

Gluten-Free Baking

Chapter 10. Balanced Menus

Introduction

Balanced Menu Basics

Appetizers, Soups, and Salads

Entrées, Sauces, and Side Dishes

Desserts, Breakfast, and Breaks

Presentation

Chapter 11. Handling Customers’ Special Nutrition Requests

Introduction

Low Kcalorie and Low Saturated Fat

Low Sugar and Low Sodium

Food Allergies

Gluten-Free

Low Lactose and Vegetarian

Chapter 12. Weight Management

Introduction

Basics of Weight Management

How to Lose Weight

Weight Loss Myths

Chapter 13. Nutrition for All Ages

Introduction

Nutrition and Menu Planning for Children

Nutrition and Menu Planning for Adolescents

Fighting Childhood Obesity

Nutrition and Menu Planning for Older Adults

Eating Disorders

Nutrition and Menu Planning for the Athlete

Appendix A. Serving Sizes for MyPlate Food Groups and How to Count Oils and Empty Kcaloires

Appendix B. Dietary Reference Intakes

Appendix C. Answers to Check-Out Quizzes

Glossary

Index