MTU Library Catalogue

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Nutrition for food service and culinary professionals / Karen Eich Drummond and Lisa M. Brefere.

By: Drummond, Karen Eich.
Contributor(s): Brefere, Lisa M.
Material type: materialTypeLabelBookPublisher: Hoboken, NJ : Wiley, 2006Edition: 6th ed.Description: xvii, 668 p. : ill. ; 25 cm. + hbk.ISBN: 047159976X.Subject(s): Nutrition | Food serviceDDC classification: 613.2
Contents:
Part One: Fundamentals of nutrition and food: Introduction to nutrition -- Using dietary recommendations, food guides and food labels to plan menus -- Carbohydrates -- Lipids: fats and oils -- Protein -- Vitamins -- Water and minerals -- Part Two: Developing and marketing healthy recipes and menus: Foundations of healthy cooking -- Healthy menus and recipes -- Marketing to health-conscious guests -- Part Three: Nutrition's relationship to health and life span: Nutrition and health -- Weight management and exercise -- Nutrition over the life cycle.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 613.2 (Browse shelf(Opens below)) 1 Available 00105729
Total holds: 0

Enhanced descriptions from Syndetics:

Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!

Includes index.

Part One: Fundamentals of nutrition and food: Introduction to nutrition -- Using dietary recommendations, food guides and food labels to plan menus -- Carbohydrates -- Lipids: fats and oils -- Protein -- Vitamins -- Water and minerals -- Part Two: Developing and marketing healthy recipes and menus: Foundations of healthy cooking -- Healthy menus and recipes -- Marketing to health-conscious guests -- Part Three: Nutrition's relationship to health and life span: Nutrition and health -- Weight management and exercise -- Nutrition over the life cycle.

Table of contents provided by Syndetics

  • Preface (p. xv)
  • Part 1 Fundamentals of Nutrition and Food
  • Chapter 1 Introduction to Nutrition (p. 3)
  • Factors Influencing Food Selection (p. 4)
  • Basic Nutrition Concepts (p. 12)
  • Characteristics of a Nutritious Diet (p. 19)
  • Nutrient Recommendations: Dietary Reference Intakes (p. 20)
  • What Happens When You Eat (p. 22)
  • Food Facts: Food Basics (p. 30)
  • Hot Topic: Organic Foods (p. 31)
  • Chapter 2 Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus (p. 35)
  • Dietary Recommendations and Food Guides (p. 36)
  • Food Labels (p. 69)
  • Portion Size Comparisons (p. 80)
  • Food Facts: Nutrient Analysis of Recipes (p. 86)
  • Hot Topic: Quack! Quack! (p. 90)
  • Chapter 3 Carbohydrates (p. 95)
  • Functions of Carbohydrates (p. 96)
  • Simple Carbohydrates (Simple Sugars) (p. 98)
  • Complex Carbohydrates (p. 108)
  • Whole Grains (p. 115)
  • Digestion, Absorption, and Metabolism of Carbohydrates (p. 118)
  • Dietary Recommendations for Carbohydrates (p. 119)
  • Ingredient Focus: High-Fiber Grains and Legumes (p. 121)
  • Food Facts: The Facts about Low-Carb Foods (p. 135)
  • Hot Topic: Artificial Sweeteners and Reduced-Kcalorie Sweeteners (p. 139)
  • Chapter 4 Lipids: Fats and Oils (p. 145)
  • Functions of Lipids (p. 146)
  • Triglycerides (p. 148)
  • Cholesterol (p. 161)
  • Lecithin (p. 163)
  • Digestion, Absorption, and Metabolism (p. 164)
  • Lipids and Health (p. 166)
  • Dietary Recommendations (p. 168)
  • Ingredient Focus: Milk, Dairy Products, and Eggs (p. 171)
  • Food Facts: Oils and Margarines (p. 179)
  • Hot Topic: Fat Substitutes (p. 184)
  • Chapter 5 Protein (p. 187)
  • Structure of Protein (p. 188)
  • Functions of Protein (p. 191)
  • Denaturation (p. 194)
  • Digestion, Absorption, and Metabolism (p. 194)
  • Protein in Food (p. 195)
  • Health Effects of Protein (p. 198)
  • Dietary Recommendations for Protein (p. 200)
  • Ingredient Focus: Meat, Poultry, and Fish (p. 201)
  • Food Facts: Soy Foods (p. 210)
  • Hot Topic: Irradiation (p. 212)
  • Chapter 6 Vitamins (p. 215)
  • Characteristics of Vitamins (p. 216)
  • Fat-Soluble Vitamins (p. 217)
  • Water-Soluble Vitamins (p. 226)
  • Ingredient Focus: Fruits and Vegetables (p. 239)
  • Food Facts: How to Retain Vitamins and Minerals from Purchasing to Serving (p. 247)
  • Hot Topic: Functional Foods and Phytochemicals (p. 249)
  • Chapter 7 Water and Minerals (p. 253)
  • Water (p. 255)
  • Major Minerals (p. 257)
  • Trace Minerals (p. 267)
  • Osteoporosis (p. 277)
  • Ingredient Focus: Nuts and Seeds (p. 283)
  • Food Facts: Bottled Waters (p. 289)
  • Hot Topic: Dietary Supplements (p. 291)
  • Part 2 Developing and Marketing Healthy Recipes and Menus
  • Chapter 8 Foundations of Healthy Cooking (p. 297)
  • Flavor (p. 298)
  • Cooking Methods and Techniques for a Healthy Eating Style (p. 316)
  • Chapter 9 Healthy Menus and Recipes (p. 329)
  • Introduction to Healthy Menus (p. 330)
  • Breakfast (p. 334)
  • Appetizers (p. 336)
  • Soups (p. 338)
  • Salads and Dressings (p. 339)
  • Entrees (p. 341)
  • Side Dishes (p. 343)
  • Desserts (p. 345)
  • Morning and Afternoon Breaks (p. 346)
  • Presentation (p. 349)
  • Recipes (p. 355)
  • Chapter 10 Marketing to Health-Conscious Guests (p. 381)
  • Gauging Customers' Needs and Wants (p. 382)
  • Developing and Implementing Healthy Menu Options (p. 384)
  • Responding to Special Guest Requests (p. 393)
  • Program Evaluation (p. 401)
  • Restaurants and Nutrition-Labeling Laws (p. 401)
  • Part 3 Nutrition's Relationship to Health and Life Span
  • Chapter 11 Nutrition and Health (p. 407)
  • Nutrition and Cardiovascular Disease (p. 408)
  • Nutrition and Cancer (p. 425)
  • Nutrition and Diabetes Mellitus (p. 429)
  • Vegetarian Eating (p. 434)
  • Food Facts: Caffeine (p. 442)
  • Hot Topic: Biotechnology (p. 445)
  • Chapter 12 Weight Management and Exercise (p. 449)
  • "How Much Should I Weigh?" (p. 451)
  • Health Implications of Obesity (p. 453)
  • Theories of Obesity (p. 454)
  • Treatment of Obesity (p. 455)
  • Menu-Planning for Weight Loss and Maintenance (p. 466)
  • The Problem of Underweight (p. 467)
  • Nutrition for the Athlete (p. 468)
  • Food Facts: Sports Drinks (p. 474)
  • Hot Topic: Fad Diets (p. 475)
  • Chapter 13 Nutrition Over the Life Cycle (p. 479)
  • Pregnancy (p. 480)
  • Nutrition and Menu Planning During Lactation (p. 491)
  • Infancy: The First Year of Life (p. 493)
  • Childhood (p. 500)
  • Adolescence (p. 510)
  • Eating Disorders (p. 513)
  • Older Adults (p. 519)
  • Food Facts: Creative Pureed Foods (p. 530)
  • Hot Topic: Food Allergies (p. 531)
  • Appendix A Nutritive Value of Foods (p. 535)
  • Appendix B Dietary Reference Intakes (p. 614)
  • Appendix C Expanded Serving Sizes for Mypyramid (p. 620)
  • Appendix D Growth Charts (p. 629)
  • Appendix E Answers to Check-Out Quizzes (p. 636)
  • Glossary (p. 640)
  • Index (p. 651)

Author notes provided by Syndetics

Karen Eich Drummond has authored and coauthored numerous books, including Supervision in the Hospitality Industry, Third Edition and The Restaurant Training Manual , both from Wiley.

Lisa M. Brefere is a Certified Executive Chef, a member of the American Culinary Federation and the American Academy of Chefs, and a graduate of The Culinary Institute of America with over twenty-two years of experience in the field.