Culinary Nutrition Principles and Applications

Culinary Nutrition Principles and Applications demonstrates how to combine the science of nutrition with the art of culinary preparation to create nutrient-dense menu items that are full of flavor.The first six chapters explain the importance of shaping eating behaviors and learning the basic science of nutrition, including the functions and food sources of nutrients. The next chapter explains how to combine flavor development with the science of nutrition to plan nutritious menus. The remaining eight chapters apply sound nutrition principles, flavor development tips, and healthy cooking techniques to prepare everything from beverages to desserts. The Culinary Nutrition Recipe-Modification Process modifies existing recipes into healthier versions and then modifies those healthy recipes into even healthier signature recipes that will keep guests coming back for more. Complimentary online resources provide learners with opportunities to expand their knowledge and skills. New to this Edition � Updated Nutrition Facts labels, dietary recommendations, and related nutrition information � More than 50 new recipes for a total of more than 100 recipes � Chapters divided into manageable learning sections to maximize teaching flexibility � Knowledge Checks at the end of each section to help learners demonstrate comprehension Additional ISBNs9780826942616|9780826995162, 082694261X|0826995160Culinary Nutrition Principles and Applications 2nd Edition by Linda J. Trakselis, Eric M. Stein and Publisher ATP. ISBN: 9780826942616, 082694261X. The print version of this textbook is ISBN: 9780826942616, 082694261X.