Geschäftskunden Kundenprogramme
Vor Ort
Merkzettel Warenkorb
Produktbild: Art Of Nutritional Cuisine

Art Of Nutritional Cuisine

Fr. 94.90

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

24.01.2013

Verlag

Taylor & Francis

Seitenzahl

624

Maße (L/B/H)

24.6/19.8/3 cm

Gewicht

1514 g

Auflage

1st ed.

Sprache

Englisch

ISBN

978-1-4398-5083-1

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

24.01.2013

Verlag

Taylor & Francis

Seitenzahl

624

Maße (L/B/H)

24.6/19.8/3 cm

Gewicht

1514 g

Auflage

1st ed.

Sprache

Englisch

ISBN

978-1-4398-5083-1

Kundinnen und Kunden meinen

0 Bewertungen

Informationen zu Bewertungen

Zur Abgabe einer Bewertung ist eine Anmeldung im Konto notwendig. Die Authentizität der Bewertungen wird von uns nicht überprüft. Wir behalten uns vor, Bewertungstexte, die unseren Richtlinien widersprechen, entsprechend zu kürzen oder zu löschen.

Die Bewertungen sind nach Format, Anzahl Sterne und Datum sortiert.

Verfassen Sie die erste Bewertung zu diesem Artikel

Helfen Sie anderen Kund*innen durch Ihre Meinung

Kundinnen und Kunden meinen

0 Bewertungen filtern
  • Produktbild: Art Of Nutritional Cuisine
  • PART ONE: LECTURE CHAPTERS An Introduction to Nutritional Cuisine and a Healthy Diet Nutrients Portion Sizes Calories Dietary Reference Intake Acceptable Macronutrient Distribution Ranges (AMDR%) Diet Planning Personalized Food Plan Nutritional Assessment Malnutrition, Deficiency, and Disease Putting the Principles for a Healthy Eating Pattern into Action Enriched and Fortified Foods Food Labels and the Law Restaurant Labeling of Foods Food Label Display Food Allergen Labeling Label Claims Approved Claims Food Additive Labeling: "Generally Regarded as Safe" Status Carbohydrates: Digestion, Absorption, Metabolism, and More! Carbohydrate Definition Simple Carbohydrates Complex Carbohydrates Digestion, Absorption, and Metabolism of CHO Blood Glucose Regulation Exchange List Lactose Intolerance Food Application: Vegetables Food Application: Using Starch Carbohydrate-Rich Diets Labeling: Carbohydrates Food Groups Fats: Digestion, Absorption, Metabolism, and More! Lipids in General Triglycerides (TG) Phospholipids Sterols Digestion, Absorption, and Transport of Lipids Health Implications of LDL, HDL, and Trans Fat Metabolism Exchange List Health and Lipids Food Preparation Application Labeling: Lipids Food Groups What Are "Oils"? Protein: Digestion, Absorption, Metabolism, and More! Structure of Protein Complete and Incomplete Proteins Reference Protein Nitrogen Balance Functions of Protein Denaturation of Protein Digestion, Absorption, and Metabolism of Protein Protein Requirements Allergies and Intolerances Associated with Proteins Vegetarianism Menu Planning for Vegetarians Food Preparation Application Labeling: Proteins Food Groups Food Groups References NutriFacts-Beef and Veal NutriFacts-Chicken and Turkey NutriFacts-Pork and Lamb NutriFacts-Seafood Vitamins and Good Health Overview and Information regarding Vitamins Water-Soluble B Vitamins Vitamin C (Ascorbic Acid) The Fat-Soluble Vitamins: A, D, E, and K Vitamin A and Beta-Carotene Vitamin D: The Sunshine Vitamin Vitamin E: The Tocopherols Vitamin K Effect of Cooking on Vitamins Non-Nutrients in Foods Biotechnology Organic Foods Conclusion Vegetable Nutri-Facts Fruit Nutri-Facts Extra: Effect of Cooking on Vegetable Pigments Minerals, Water, and Good Health Overview of Minerals Major (Macro) Minerals Trace (Micro) Minerals Minerals on the Menu Labeling: Minerals Water and Good Health Weight Management for Good Health Balancing Calories to Manage Weight Weight Formulas Healthy Weight Body Mass Index (BMI): A More Reliable Weight Measure Health Implications of Obesity Fad Diets Diet and Exercise Exercise Recommendations Extra: What Are "Empty Calories"? Key Consumer Messages Culinary Skill for Nutrition and Disease Disease and Risks Cardiovascular Disease Heart Disease Stroke: Cerebrovascular Diseases Cancer: Malignant Neoplasm Diabetes Mellitus Dietary Guidelines Food Service Guidelines Fitness and the Chef Physical Fitness: The White House Press Release Becoming Physically Fit Aerobic and Anaerobic Exercise Benefits of Regular Physical Activity Dietary Guidelines Muscle Response to Demand Safely Exercise Water and Fitness Menu Planning and Fitness Nutrition, Athletic Training, and Fitness Eating Well throughout the Life Cycle: From Pregnancy to Senior Adults Pregnancy Nutrition during Lactation Infancy Childhood Youth and Adolescence Senior Adults Menu Planning in the World of Nutritional Cuisine The Menu: Defined Menu-Planning Considerations Menu-Planning Tools Number of Menus Needed Major Parts of the Physical Menu Writing the Menu My Menu Applications PART TWO: LABORATORY EXERCISES Lab 1: Introduction Lab Outline Planning: Getting Ready Measurement Equivalents Lab Time: Getting Set Lab Time: Go! Nutritional Cuisine: Principles and Guidelines Evaluation of Foods Subjective Evaluation of Foods Objective Evaluation of Foods Putting It into Practice Lab 2: Carbohydrates, Fats, and Oils Lab Outline Identifying Carbohydrates Identifying Fats and Oils Putting It into Practice Lab 3: Identifying Protein Lab Outline Identifying Good Sources of Protein Safe Minimum Cooking Temperatures Why Rest Time Is Important Putting It into Practice Lab 4: Vitamins and Minerals: Plant-Based Foods and the Nutrients They Offer Lab Outline Storage, Preparation, and Cooking Putting It into Practice Further Reading Lab 5: Nutrient Analysis Lab Outline Diet versus Recipe Analysis Putting It into Practice Lab 6: Midterm Practical Lab Outline Part I: Preparation and Presentation of Menu in Groups Part II: Nutrient Analysis and Report Lab 7: Baking for Health: Decreasing Fat and Increasing Fiber in Baking Lab Outline Reducing Fat (and Calories!) in Baked Goods Eggs: Replacing or Reducing Eggs in Baked Goods Increasing Fiber: Baking with Whole-Grain Flours Putting It into Practice Lab 8: Cooking for Weight Management Lab Outline Menu Trends Putting It into Practice Lab 9: Special Diets and Disease Lab Outline Common Food Intolerances and Allergies Heart Disease, High Blood Pressure, Cancer, and Diabetes Other Diseases and Disorders with Dietary Restrictions Putting It into Practice Lab 10: Locating Special Ingredients Lab Outline Locating Special Ingredients Sustainable Agriculture Certified Organic Foods Buying Local Buying Seasonal Feeding Today's Kids Accommodating Dietary Restrictions Putting It into Practice Lab 11: Final Practical Final Practical Final Practical: 2 Parts GLOSSARY APPENDICES INDEX