| Description |
xii, 648 pages, 16 unnumbered pages of plates : colour illustrations ; 29 cm |
| Contents |
Overview. The nutrition, food science and culinary connection -- 1. Nutrition basics: what is inside food, how it functions and health guidelines -- 2. Food science basics: healthy cooking and baking demystified -- 3. Culinary art basics: healthy cooking fundamentals -- 4. Carbohydrate basics: sugar, starches and fibers in foods and health -- 5. Protein basics: animal and vegetable proteins in food and health -- 6. Lipids basics: fats and oils in foods and health -- 7. Vitamin and mineral basics: the ABCs of healthy foods and beverages, including phytonutrients and functional foods -- 8. Fluid basics: healthfully meeting fluid needs -- 9. Diet and disease: healthy choices for disease prevention and diet management -- 10. Weight management: finding the healthy balance -- 11. Life cycle nutrition: healthful eating throughout the ages -- 12. Global food and nutrition: world food, health and the environment -- Word pantry |
| Notes |
Includes bibliographical references and index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Diet.
|
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Minerals in human nutrition.
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Nutrition.
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Proteins in human nutrition.
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Vitamins in human nutrition.
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Nutritional Physiological Phenomena.
|
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Cooking.
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Food.
|
| LC no. |
2012027603 |
| ISBN |
9780123918826 (hbk.) |
|
