Culinary Nutrition The Science and Practice of Healthy Cooki
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Engelsk
Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culin...
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Forlagsbeskrivelse af Culinary Nutrition The Science And Practice Of Healthy Cooki af Jacqueline B. Marcus
Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks 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. The book includes pedagogical elements to enhance and reinforce learning opportunities, explores what foods and beverages involve the optimum nutritional value for dietary needs, and includes specific dietary requirements and how foods are produced. The fully revised second edition includes updated United States dietary guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated vitamin and mineral recommendations; sustainability considerations; and much more.
Detaljer
Forlag
Academic Press Inc
ISBN
9780443160042
Sprog
Engelsk
Sider
650
Udgivelsesdato
01-11-2024
Format
Paperback
Varenr.
3224332
EAN nr.
9780443160042
Varegruppe
Engelsk non fiction div.
Højde/Dybde (mm)
450
Bredde (mm)
276
Længde (mm)
216
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