Culinary Nutrition

The Science and Practice of Healthy Cooking

Nonfiction, Health & Well Being, Medical, Patient Care, Nutrition, Science & Nature, Science, Biological Sciences
Cover of the book Culinary Nutrition by Jacqueline B. Marcus, Elsevier Science
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Author: Jacqueline B. Marcus ISBN: 9780123918833
Publisher: Elsevier Science Publication: April 15, 2013
Imprint: Academic Press Language: English
Author: Jacqueline B. Marcus
ISBN: 9780123918833
Publisher: Elsevier Science
Publication: April 15, 2013
Imprint: Academic Press
Language: English

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to connect food science, nutrition and culinology. The book uses 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 the basics of proteins, carbohydrates, and lipids, issues of diet and disease, including weight management, and food production and preparation topics.

  • 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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to connect food science, nutrition and culinology. The book uses 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 the basics of proteins, carbohydrates, and lipids, issues of diet and disease, including weight management, and food production and preparation topics.

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