Description
Book SynopsisIn today?s market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today?s competitive marketplace. This book is oriented toward nutrition applications to foodservice including:
- food science and nutrition science
- current dietary recommendations
- new food labeling regulations
- product selection
- menu planning for specific clientele and operational segments
- recipe development, nutrition analysis, and cooking techniques
- merchandising healthful options in the menu mix
- staff training
- agricultura
Table of Contents
SCIENTIFIC ASPECTS OF NUTRITION.
Nutrients, Their Characteristics, Physiological Roles, andImportance in Food Preparation.
Impact Food and Nutrition on Human Performance.
LIFE-STYLE IMPACT ON FOOD PRODUCTION AND CONSUMPTION.
Nutrition and the American Diet.
Food Choice Considerations for Specific Groups and Places.
Industry, Agriculture, Government: Influence on Food andNutrition--Products and Policies.
NUTRITION APPLICATIONS IN FOOD SERVICE.
Food Consumption Trends and Marketing Issues.
Developing Healthful Menu Alternatives.
Nutritional Aspects of Recipe Development.
Staff Training.
Physiological Stress at the Worksite: Nutrition and FitnessRecommendations for Food Preparation Workers.
Appendices.
Index.
