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Culinary Nutrition: The Science And Practice Of Healthy Cooking hardcover english - 24 Apr 2013
الآن:
1343.00 جنيهيشمل ضريبة القيمة المضافة
باقي 1 وحدات في المخزون
احصل عليه خلال 4 مارس
إدفع 6 اقساط شهرية بقيمة ٢٦٠٫٠٠ جنيه.
1
توصيل مجاني لنقطة نون ومراكز الاستلام
معرفة المزيد
تقدر ترجّع المنتج بسهولة في العرض ده
المواصفات
| الناشر | Elsevier Science Publishing Co Inc |
| رقم الكتاب المعياري الدولي 13 | 9780123918826 |
| تنسيق الكتاب | غلاف صلب |
| اللغة | الإنجليزية |
| العنوان الفرعي للكتاب | The Science And Practice Of Healthy Cooking |
| وصف الكتاب | Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with 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 what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. |
| المراجعة التحريرية | Here she presents a textbook for culinary students connecting the science of nutrition with the processes of creating menus, cooking meals, or designing commercial food products. Among the topics are healthy cooking and baking demystified, carbohydrate basics, fats and oils in foods and health, healthfully meeting fluid needs, weight management, and life cycle nutrition.--Reference and Research Book News, August 2013 |
| عن المؤلف | Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Highland Park, Illinois, United States. She holds a bachelor of science degree in family, consumer and nutrition sciences and a master of science degree in food and nutrition from Northern Illinois University and is the recipient of the Medallion Award from the Academy of Nutrition and Dietetics. |
| تاريخ النشر | 24 Apr 2013 |
| عدد الصفحات | 660 |
Culinary Nutrition: The Science And Practice Of Healthy Cooking hardcover english - 24 Apr 2013
في عربة التسوق 
مجموع العربة 1343.00 جنيه
