Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutrit
Part One: Lecture Chapters. An Introduction to Nutritional Cuisine and a Healthy Diet. Food Labels and the Law. Carbohydrates: Digestion, Absorption, Metabolism, and More! Fats: Digestion, Absorption, Metabolism, and More! Protein: Digestion, Absorption, Metabolism, and More! Vitamins and Good Health. Minerals, Water, and Good Health. Weight Management for Good Health. Culinary Skill for Nutrition and Disease. Fitness and the Chef. Eating Well throughout the Life Cycle: From Pregnancy to Senior Adults. Menu Planning in the World of Nutritional Cuisine. Part Two: Laboratory Exercises. Lab 1: Introduction. Lab 2: Carbohydrates, Fats, and Oils. Lab 3: Identifying Protein. Lab 4: Vitamins and Minerals: Plant-Based Foods and the Nutrients They Offer. Lab 5: Nutrient Analysis. Lab 6: Midterm Practical. Lab 7: Baking for Health: Decreasing Fat and Increasing Fiber in Baking. Lab 8: Cooking for Weight Management. Lab 9: Special Diets and Disease. Lab 10: Locating Special Ingredients. Lab 11: Final Practical. Glossary. Appendices. Index.