Culinary Nutrition for Food Professionals

In today’s market, a large percentage of food consumed iseaten or purchased away from home which has created an increasingdemand for healthful options across all segments of the foodindustry. Now, more than ever, your customers realize that dietplays an important role in maintaining good health. The completelyrevised, second edition of Culinary Nutrition for FoodProfessionals gives you all of the information you need to balancetaste and health while maintaining your unique niche intoday’s competitive marketplace. This book is oriented towardnutrition applications to foodservice including: food science and nutrition science current dietary recommendations new food labeling regulations product selection menu planning for specific clientele and operationalsegments recipe development, nutrition analysis, and cookingtechniques merchandising healthful options in the menu mix staff training agricultural, industry and current food safety issues marketing In addition, a one–of–a–kind chapter addresses fitness and dietneeds for food professionals. It is designed as a guide formaintaining peak productivity at the work site. Culinary Nutritionfor Food Professionals is recommended by the Educational Instituteof the American Culinary Federation and has been endorsed byeducators and other food professionals as a key textbook for bothculinary and hospitality management programs. In addition, the bookis a vital and current reference for foodservice managers, chefs,caterers, food product developers and retailers, restaurateurs,food writers, and health professionals. It is also a practicalreference for individuals who wish to learn the professionalapproach to cooking for taste and health. Food professionals andeducators are saying this about the revised second edition ofCulinary Nutrition for Food Professionals: "This book willcertainly be useful to all of us." Julia Child, Cambridge, MA(From the Foreword) "This book should be part of any professionalchef’s library. It is current and on target with the needs ofthe food service industry as it meets and adapts to theconsciousness of today’s nutritionally aware customers. Thisbook will also be an excellent tool to meet the needs of our youngculinarians entering the profession. It is written in a style whichis easy for the professional chef to follow." Noel Cullen,EdD, CMC, AAC, Chairman, American Culinary Federation EducationalInstitute; and Associate Professor, School of HospitalityAdministration, Boston University "In these times when the Americanpublic is examining their diet so closely, it is more importantthan ever that cooks and chefs move to increase both theirknowledge of nutrition and its implications. Carol Hodges’book is a comprehensible yet accessible look at the many aspects ofdiet and nutrition. It is an outstanding book for anyone who workswith food to increase their education in a subject that is on thefront line of the cooking profession." Chris Schlesinger,Chef–Owner, East Coast Grill and The Blue Room, Cambridge, MA "Tosay I am impressed with the content of the book would be anunderstatement. It is, in my opinion, right on target with whatevery foodservice professional needs to know to adapt his or herrecipes and menus to meet the changing needs of today’scustomers. It is written at the level and in the vocabulary of achef, foodservice manager, and other foodservice professionals." Jeff Larson, CEC, Dean of Instruction, Northeast MetroTechnical College, St. Paul, MN (From the Foreword) Special Note:This book is recommended by the American Culinary Federation andthe international Association of Culinary professionals for meetingcertification requirement

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.