CULINARY ARTS & SERVICES Culinary Nutrition Principles and Applications
Linda J. Trakselis, MS, and Eric M. Stein, MS, RD, CCE © 2014, hardcover, 619 pgs., 608 illus.
Culinary Nutrition Principles and Applications combines the science of nutrition with the art of food preparation to provide learners with the knowledge base needed to plan and prepare healthy 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 remaining nine chapters describe how to apply nutrition principles and healthy cooking techniques to create flavorful, nutrient-dense menu items that appeal to guests. A step-by-step process for modifying recipes while developing flavor is demonstrated for each menu category, and an interactive set of digital learning resources is included.
CONTENTS • Shaping Eating Behaviors • Nutrition Fundamentals • Proteins • Carbohydrates • Lipids • Water, Vitamins & Minerals • Nutritious Menu Planning • Beverages on the Menu • Egg, Soy & Dairy Products on the Menu • Poultry & Meats on the Menu • Fish & Shellfish on the Menu • Vegetables & Legumes on the Menu • Fruits, Nuts & Seeds on the Menu • Pastas, Grains & Breads on the Menu • Desserts on the Menu
Modifying recipes to create more nutrient-dense menu items promotes healthy eating.
LEARNER RESOURCES • Quick Quizzes™ • Illustrated Glossary • Flash Cards • Knowledge Checks and Reviews • Culinary Nutrition Recipe Modifications • Menu Planning Challenge • Digestion and Absorption Process • Media Library
Digestion and absorption illustrations depict how essential nutrients are used by the body.
STUDY GUIDE FEATURES • Review questions reinforce learning. • Activities, labs, and research projects expand upon chapter content. INSTRUCTOR RESOURCES • ATPWebBook™ • Instructional Guide • Premium PowerPoint ® Presentations • Image Library • Assessments (Test Banks) • Answer Keys • Learner Resources Online instructor resources help facilitate and maximize learner comprehension.
CULINARY NUTRITION
PRINCIPLES AND APPLICATIONS
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Study Guide 194 pgs.
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