The Art of Nutritional Cuisine: 1st Edition (Hardback) book cover

The Art of Nutritional Cuisine

1st Edition

By Vickie A. Vaclavik, Amy Haynes

CRC Press

624 pages | 203 B/W Illus.

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Hardback: 9781439850831
pub: 2013-01-24
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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 Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals.

Includes Material for Classroom Lectures and Laboratory Practicum

The lecture portion of the book includes:

  • A glossary of key terms
  • Teachable Moments to amplify the application of basic food science concepts
  • Recommended websites to facilitate further study
  • References to USDA guidelines to assist in planning and achieving a healthy diet
  • Appendices elaborating on pertinent topics in nutrition and nutritional cooking
  • Ample space for reader notes to be added to the text

Recipes and Sample Menus

The lab portion of the text offers the opportunity to apply basic nutritional principles in the kitchen and equips readers with the ability to prepare tasty and healthy cuisine. It includes recipes and sample menus that enable application of the lecture material. Using classic culinary techniques while adhering to sound nutritional principles, professional and home chefs can create tasty meals that promote good health.


Table of Contents


An Introduction to Nutritional Cuisine and a Healthy Diet


Portion Sizes


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)



Digestion, Absorption, and Transport of Lipids

Health Implications of LDL, HDL, and Trans Fat


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


Menu Planning for Vegetarians

Food Preparation Application

Labeling: Proteins

Food Groups

Food Groups


NutriFacts—Beef and Veal

NutriFacts—Chicken and Turkey

NutriFacts—Pork and Lamb


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


Organic Foods


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


Nutrition during Lactation



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


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




About the Authors

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 a “guest 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).

Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Nutrition