Culinary Nutrition Principles and Applications

Trakselis, Linda J.; Stein, Eric M.

ISBN 10: 0826942210 / ISBN 13: 9780826942210

Published by American Technical Publishers, 2013

Used - Very Good: Item may have minor cosmetic defects marks, wears, cuts, bends, crushes on the cover, spine, pages or dust cover. Shrink wrap, dust covers, or boxed set case may be missing. Item may contain remainder marks on outside edges. Any access codes or passwords originally included with the book may be expired, used or no longer valid. Image is stock photo and cover art edition may be different than pictured. Seller Inventory # MERV.0826942210.VG

Synopsis:

Culinary Nutrition Principles and Applications demonstrates how the science of nutrition and the art of food preparation can be combined to provide the knowledge necessary to plan and prepare nutrient-dense menu items. The first six chapters of this engaging textbook explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals and their roles in the digestion and absorption process. The other nine chapters describe how to apply nutrition principles and healthy cooking techniques to create flavorful and appealing, nutrient-dense menu items. A proven process for modifying recipes is demonstrated for each menu category and an interactive set of digital learning resources is included.

Bibliographic Details

Title: Culinary Nutrition Principles and ...
Publisher: American Technical Publishers
Publication Date: 2013
Binding: Hardcover
Condition: very_good