Culinary Nutrition
The Science and Practice of Healthy Cooking
- 2nd Edition - May 16, 2025
- Latest edition
- Author: Jacqueline B. Marcus
- Language: English
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,… Read more
World Book Day celebration
Where learning shapes lives
Up to 25% off trusted resources that support research, study, and discovery.
Description
Description
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 which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced.
The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more.
Key features
Key features
- Explores the connections among the technical sciences of nutrition, food science, and the culinary arts, as well as consumer choices for diet, health, and enjoyment
- Presents laboratory-type, in-class activities using limited materials with real-life applications of complex, scientific concepts
- Includes photographs and recipes that are integrated to enhance learning experiences
- Offers online support for qualified instructors and students, including an exam test bank, case studies, hands-on applications, and recipes that are suitable for a variety of settings
Readership
Readership
Table of contents
Table of contents
2. Food Science Basics
3. Culinary Arts Basics
4. Carbohydrate Basics
5. Protein Basics
6. Lipid Basics
7. Vitamin and Mineral Basics
8. Fluid Basics
9. Diet and Disease
10. Weight Management
11. Life Cycle Nutrition
12. Global Food and Nutrition
Product details
Product details
- Edition: 2
- Latest edition
- Published: May 16, 2025
- Language: English
About the author
About the author
JM
Jacqueline B. Marcus
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 Lake Forest, 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 Outstanding Alumni Award from NIU and the Medallion Award from the Academy of Nutrition and Dietetics.