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Book Detail
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Culinary Nutrition:
The Science and Practice of Healthy Cooking
Marcus, Jacqueline B.
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Category: Food Sciences & Technology Audience: College/higher education
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Synopsis:
The first textbook specifically written to bridge the relationship between food science, nutrition and culinology, Culinary Nutrition: The Science and Practice of Healthy Cooking uses a comprehensive format with real-life applications, recipes and ccolor photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs including specific dietary requirements, how foods are produced and explores alternative production methods, and the impact of preparation on both the nutritional value of a food and it's consumer acceptability.
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