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
Table of Contents
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.
Vickie A. Vaclavik is a registered dietitian who has taught for more than 25 years at the college level in Dallas, including at the Dallas County Community College District; the University of Texas Southwestern Medical Center at Dallas, Nutrition Department; and The International Culinary School at The Art Institute of Dallas. Dr. Vaclavik is a graduate of Cornell University where she studied Human Nutrition and Food. She also studied at Purdue University, majoring in Restaurant, Hotel, Institution Management, and at Texas Woman's University, studying Institution Management and Food Science. She is the lead author of Dimensions of Food since its third edition. She also wrote Essentials of Food Science, now in its third edition with two foreign translations.
Amy Haynes is a registered dietitian who specializes in the application of nutrition in the kitchen. She earned her degree from The University of Texas Southwestern Medical Center in Dallas and has acquired various experiences within the food service industry over the last 20 years. She has been an instructor at The International Culinary School at The Art Institute of Dallas since 2000, and continues to inspire aspiring chefs to incorporate healthy foods and practices into their cuisine. She has made it her own personal goal to promote healthy living with experiences ranging from teaching fitness classes to being featured as aguest chef at the renowned Hilton Head Health Institute in South Carolina.
Read an interview with Amy Haynes at the University of Texas Southwestern Medical Center website (2009).