Descripciones mejoradas de Syndetics:

The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals . It contains 13 chapters of learning objectives; chapter outlines; nutrition web explorer; chapter review quizzes; and student worksheets. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Tabla de contenidos provista por Syndetics

• Preface
• Part 1 Fundamentals of Nutrition and Food
• Chapter 1 Introduction to Nutrition
• Factors Influencing Food Selection
• Flavor
• Other Aspects of Food
• Demographics
• Culture and Religion
• Health
• Social and Emotional Influences
• Food Industry and the Media
• Environmental Concerns
• Basic Nutrition Concepts
• Nutrition
• Kilocalories
• Nutrients
• Nutrient Density
• Characteristics of a Nutritious Diet
• Nutrient Recommendations: Dietary Reference Intakes
• What Happens When You Eat
• Digestion, Absorption, and Metabolism
• Gastrointestinal Tract
• Food Facts: How to Recognize Whole Foods, Processed Foods, and Organic Foods
• Hot Topic: How the American Diet Impacts the Environment
• Chapter 2 Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
• Dietary Recommendations and Food Guides
• Dietary Guidelines for Americans
• MyPyramid
• Food Labels
• Nutrition Facts
• Nutrient Claims
• Health Claims
• Portion Size Comparisons
• Food Facts: Nutrient Analysis of Recipes
• Hot Topic: Quack! Quack!
• Chapter 3 Carbohydrates
• Functions of Carbohydrates
• Simple Carbohydrates (Sugars)
• Monosaccharides
• Disaccharides
• Added Sugars
• Health Issues
• Complex Carbohydrates (Starches and Fibers)
• Starches
• Health Effects of Starches
• Fibers
• Health Effects of Fibers
• Nutrition Science Focus: Carbohydrates
• Digestion, Absorption, and Metabolism of Carbohydrates
• Dietary Recommendations for Carbohydrates
• Ingredient Focus: High-Fiber Grains and Legumes
• Grains
• Chef's Tips
• Legumes
• Chef's Tips
• Food Facts: The Glycemic Index for Foods
• Hot Topic: Artificial and Reduced-Kcalorie Sweeteners
• Chapter 4 Lipids: Fats and Oils
• Functions of Lipids
• Triglycerides
• Triglycerides in Food
• Trans Fats
• Essential Fatty Acids: Omega-3 and Omega-6 Fatty
• Acids
• Cholesterol
• Nutrition Science Focus: Lipids
• Digestion, Absorption, and Metabolism
• Lipids and Health
• Heart Disease
• Cancer
• Dietary Recommendations
• Ingredient Focus: Milk, Dairy Products, and Eggs
• Chef's Tips
• Food Facts: Oils and Margarines
• Hot Topic: Trans Fats in Restaurants
• Chapter 5 Structure of Protein
• Functions of Protein
• Nutrition Science Focus: Protein
• Digestion, Absorption, and Metabolism
• Protein in Food
• Health Effects of Protein
• Dietary Recommendations for Protein
• Ingredient Focus: Meat, Poultry, and Fish
• Chef's Tips
• Food Facts: Soy Foods and Their Health Benefits
• Chef's Tips
• Hot Topic: Irradiation
• Chapter 6 Vitamins
• Characteristics of Vitamins
• Fat-Soluble Vitamins
• Vitamin A
• Vitamin D
• Vitamin E
• Vitamin K
• Water-Soluble Vitamins
• Vitamin C
• Thiamin, Riboflavin, and Niacin
• Vitamin B6
• Folate
• Vitamin B12
• Pantothenic Acid and Biotin
• Choline and Vitaminlike Substances
• Ingredient Focus: Fruits and Vegetables
• Nutrition: Healt

Notas de autor provistas por Syndetics

Karen Eich Drummond is author and coauthor of numerous books including So You Want to be a Chef?, So You Are a Chef, and The Restaurant Training Manual, all published by Wiley.

Lisa M. Brefere is a certified executive chef with more than thirty years of experience. A graduate of The Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and is co-founder of GigaChef.com. She is the coauthor of So You Want to be a Chef? and So You Are a Chef, both published by Wiley.