Culinary Nutrition: The Science and Practice of Healthy Cooking

3.5 avg rating
( 6 ratings by Goodreads )
 
9780123918826: Culinary Nutrition: The Science and Practice of Healthy Cooking

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products.

With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations.

This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.

  • Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International
  • Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST)
  • 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
  • Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts
  • Includes photographs and recipes to enhance learning experience

"synopsis" may belong to another edition of this title.

From the Back Cover:

Culinary Nutrition: The Science and Practice of Healthy Cooking

Jacqueline B. Marcus, MS, RD, LD, CNS, FADA

"Does a superb job of teaching the latest nutritional and food science from a culinary perspective: destined to become a classic text/reference."

?Carol Lewis, RN, Health and wellness coach

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.comRelated Titles:

Nutrition in the Prevention and Treatment of Disease 3e, 2013, Coulston and Boushey, 9780123918840

The Vitamins 4e, 2012, Combs, 9780123819802

Introduction to Food Toxicology 2e, 2009, Shibamoto and Bjeldanes, 9780123742865

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.

"About this title" may belong to another edition of this title.

Buy New View Book
List Price: US$ 89.95
US$ 69.53

Convert Currency

Shipping: FREE
From United Kingdom to U.S.A.

Destination, Rates & Speeds

Add to Basket

Top Search Results from the AbeBooks Marketplace

1.

Jacqueline B. Marcus
Published by Elsevier Science Publishing Co Inc, United States (2013)
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Hardcover Quantity Available: 1
Seller
The Book Depository US
(London, United Kingdom)
Rating
[?]

Book Description Elsevier Science Publishing Co Inc, United States, 2013. Hardback. Book Condition: New. 277 x 221 mm. Language: English . Brand New Book. Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Bookseller Inventory # AAB9780123918826

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 69.53
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

2.

Marcus, Jacqueline
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Quantity Available: 1
Seller
firstbookstore
(New Delhi, India)
Rating
[?]

Book Description Book Condition: Brand New. Brand New Original US Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!. Bookseller Inventory # AIND-85286

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 69.54
Convert Currency

Add to Basket

Shipping: FREE
From India to U.S.A.
Destination, Rates & Speeds

3.

Marcus, Jacqueline
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Quantity Available: 1
Seller
Bookshub
(Karol Bagh, India)
Rating
[?]

Book Description Book Condition: New. New. US edition. Perfect condition. Customer satisfaction our priority. Bookseller Inventory # ABE-FEB-214

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 70.32
Convert Currency

Add to Basket

Shipping: FREE
From India to U.S.A.
Destination, Rates & Speeds

4.

Marcus, Jacqueline
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Quantity Available: 1
Seller
Bookshub
(Karol Bagh, India)
Rating
[?]

Book Description Book Condition: New. New. US edition. Perfect condition. Customer satisfaction our priority. Bookseller Inventory # ABE-FEB-16814

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 70.32
Convert Currency

Add to Basket

Shipping: FREE
From India to U.S.A.
Destination, Rates & Speeds

5.

Marcus, Jacqueline
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Quantity Available: 1
Seller
EBOOKSTORE2010
(New Delhi, ND, India)
Rating
[?]

Book Description Book Condition: Brand New. New. US edition. Customer Satisfaction guaranteed!!. Bookseller Inventory # SHUB214

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 70.37
Convert Currency

Add to Basket

Shipping: FREE
From India to U.S.A.
Destination, Rates & Speeds

6.

Marcus, Jacqueline
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Quantity Available: 1
Seller
EBOOKSTORE2010
(New Delhi, ND, India)
Rating
[?]

Book Description Book Condition: Brand New. New. US edition. Customer Satisfaction guaranteed!!. Bookseller Inventory # SHUB16814

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 70.37
Convert Currency

Add to Basket

Shipping: FREE
From India to U.S.A.
Destination, Rates & Speeds

7.

Marcus, Jacqueline
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Quantity Available: 1
Seller
Romtrade Corp.
(STERLING HEIGHTS, MI, U.S.A.)
Rating
[?]

Book Description Book Condition: New. Brand New Original US Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery. Bookseller Inventory # AUSBNEW-85286

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 73.58
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

8.

Marcus, Jacqueline
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Quantity Available: 1
Seller
Basi6 International
(Irving, TX, U.S.A.)
Rating
[?]

Book Description Book Condition: Brand New. New, US edition. Excellent Customer Service. Bookseller Inventory # ABEUSA-214

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 73.60
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

9.

Marcus, Jacqueline
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Quantity Available: 1
Seller
Basi6 International
(Irving, TX, U.S.A.)
Rating
[?]

Book Description Book Condition: Brand New. New, US edition. Excellent Customer Service. Bookseller Inventory # ABEUSA-16814

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 73.60
Convert Currency

Add to Basket

Shipping: FREE
Within U.S.A.
Destination, Rates & Speeds

10.

Jacqueline B. Marcus
Published by Elsevier Science Publishing Co Inc, United States (2013)
ISBN 10: 0123918820 ISBN 13: 9780123918826
New Hardcover Quantity Available: 10
Seller
Book Depository hard to find
(London, United Kingdom)
Rating
[?]

Book Description Elsevier Science Publishing Co Inc, United States, 2013. Hardback. Book Condition: New. 277 x 221 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Bookseller Inventory # EOD9780123918826

More Information About This Seller | Ask Bookseller a Question

Buy New
US$ 74.91
Convert Currency

Add to Basket

Shipping: FREE
From United Kingdom to U.S.A.
Destination, Rates & Speeds

There are more copies of this book

View all search results for this book