Test Bank Nutrition for Foodservice and Culinary Professionals 9th Edition by Karen E. Drummond
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Test Bank Nutrition for Foodservice and Culinary Professionals 9th Edition by Karen E. Drummond
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Test Bank Nutrition for Foodservice and Culinary Professionals 9th Edition by Karen E. Drummond
Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course
ISBN: 978-1-119-14849-4
Karen E. Drummond, Lisa M. Brefere
Table of Contents
Preface
Acknowledgments
About WileyPLUS Learning Space
Chapter 1. Introduction to Nutrition
Introduction
Why is Nutrition Important and What Is a Healthy Diet?
Nutrition and Food Terms to Know
Why Do You Eat the Foods You Do?
Kcalories and Nutrients
What Happens When You Eat?
Sustainable Food Systems
Finding Reliable Nutrition and Health Information
Chapter 2. Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus
Introduction
MyPlate
Dietary Guidelines for Americans (2015)
Nutrition Labels on Packaged Foods and Restaurant Menus
Planning Menus Using MyPlate and the Dietary Guidelines for Americans
Chapter 3. Carbohydrates
Introduction
Sugars
Starches and Fibers
Whole Grains
Carbohydrates in the Body and Choosing Healthy Carbohydrates
Culinary Focus: Whole Grains and Legumes
Chapter 4. Fat
Introduction
Fats in Foods
Fatty Acids
Essential Fatty Acids, Omega-3 Fatty Acids, and Cholesterol
Fats in the Body
Dietary Recommendations
Culinary Focus: Dairy and Eggs
Chef’s Tips: Preparation
Menu and Presentation
Chapter 5. Protein
Introduction
Protein in Food
Protein in the Body
Vegetarian Eating
Dietary Recommendations for Protein
Culinary Focus: Meat, Poultry, and Fish
Chef’s Tips: Preparing Meat & Poultry
Chef’s Tips: Preparing Fish and Shellfish
Menu and Presentation
Chapter 6. Vitamins
Introduction
Basics of Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin C
Thiamin, Riboflavin, and Niacin
Vitamin B6
Folate and Vitamin B12
Dietary Supplements
Culinary Focus: Fruits and Vegetables
Chef’s Tips: Preparing Fruits and Vegetables
Menu and Presentation
Chapter 7. Water and Minerals
Introduction
Water
Beverages and Caffeine
Basics of Minerals
Calcium and Phosphorus
Magnesium
Sodium
Potassium
Iron
Zinc and Iodine
Culinary Focus: Nuts and Seeds
Chef’s Tips: Preparing Nuts and Seeds
Menu and Presentation
Chapter 8. Building Flavor and Balanced Baking
Introduction
Ingredients
Preparation Techniques
Cooking Methods
Putting It All Together
Balanced Baking
Chapter 9. Recipe Makeovers
Introduction
Basics for Modifying Recipes
Appetizers
Entrées
Sauces and Dressings
Desserts
Gluten-Free Baking
Chapter 10. Balanced Menus
Introduction
Balanced Menu Basics
Appetizers, Soups, and Salads
Entrées, Sauces, and Side Dishes
Desserts, Breakfast, and Breaks
Presentation
Chapter 11. Handling Customers’ Special Nutrition Requests
Introduction
Low Kcalorie and Low Saturated Fat
Low Sugar and Low Sodium
Food Allergies
Gluten-Free
Low Lactose and Vegetarian
Chapter 12. Weight Management
Introduction
Basics of Weight Management
How to Lose Weight
Weight Loss Myths
Chapter 13. Nutrition for All Ages
Introduction
Nutrition and Menu Planning for Children
Nutrition and Menu Planning for Adolescents
Fighting Childhood Obesity
Nutrition and Menu Planning for Older Adults
Eating Disorders
Nutrition and Menu Planning for the Athlete
Appendix A. Serving Sizes for MyPlate Food Groups and How to Count Oils and Empty Kcaloires
Appendix B. Dietary Reference Intakes
Appendix C. Answers to Check-Out Quizzes
Glossary
Index