基本説明
This fully revised and updated edition reflects the Dietary Guidelines for Americans (2025-2030) with the latest nutrition research, culinary trends, ingredients, and menu planning to meet the diverse nutritional needs and wellness lifestyles of today’s customers. A new chapter explores sustainable kitchens, sourcing, and eating practices
Full Description
In Nutrition for Foodservice and Culinary Professionals, Registered Dietitian / Nutritionist Karen Eich Drummond and Culinary Director/Executive Chef Lisa M. Brefere deliver an insightful guide to understanding nutrition concepts and incorporating healthy, balanced cooking into everyday practice. From national nutrition guidelines to flavor building and labeling standards, the textbook covers every relevant aspect of planning, preparing, and serving well-balanced meals. This fully revised and updated edition reflects the Dietary Guidelines for Americans (2025-2030) with the latest nutrition research, culinary trends, ingredients, and menu planning to meet the diverse nutritional needs and wellness lifestyles of today's customers.
Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Eleventh Edition, remains an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.
NEW TO THIS EDITION
A new chapter explores sustainable kitchens, sourcing, and eating practices
Discussion of the Dietary Guidelines for Americans (2025-2030)
Expanded coverage of plant-based menu planning and culinary techniques
Updated discussion of ultra-processed foods and strategies for healthier choices
New material on wellness beverages and their role in modern nutrition
Revised content reflecting current nutrition research and emerging food trends
Enhanced focus on menu design for diverse wellness lifestyles and nutritional needs
WILEY ADVANTAGE
Provides a comprehensive introduction to the fundamentals of nutrition, food composition, and healthy diet planning
Explains practical applications of nutrition in foodservice, including managing special dietary requests and menu modifications for all ages
Integrates Create-a-Plate and Revise-a-Recipe tools that help students apply healthy menu planning and recipe modification techniques
Supports active learning through interactive definitions, applied examples, and self-assessment opportunities
Emphasizes real-world problem solving in menu planning, allergy management, and weight management within foodservice settings
Provides detailed appendices with Eat Healthy Your Way portion sizes and Dietary Reference Intakes for quick and practical reference
AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE
This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text.
Culinary Technique and Nutrition Videos, such as Simmering Grains or Roasting Meat, show and explain a variety of techniques and nutrition concepts.
Create-a-Plate and Revise-a-Recipe tools help students apply healthy menu planning and recipe modification techniques.
The Student Application Worksheets and Student Study Guide for each chapter provide additional practice opportunities, along with chapter summaries and definitions in the Student Study Guide. Additional Recipes are available for download from Chapter 9.
Interactive Self-Scoring Check Your Knowledge Questions and Practice Quizzes: Students can check their answers to the Check Your Knowledge questions at the end of each major chapter section instantly, and each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.
Contents
Preface ix
About the Companion Website xv
I Fundamentals of Nutrition and Foods
1 Introduction to Nutrition 1
Introduction 1
Why Is Nutrition Important, and What Is a Healthy Diet? 2
Why Do You Eat the Foods You Do? 4
Food Terms to Know 11
What Are Kilocalories and Nutrients? 16
What Happens When You Eat? 21
Where Can I Find Reliable Nutrition and Health Information? 25
2 Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus 29
Introduction 29
Food Guides 31
Dietary Guidelines for Americans, 2025-2030 38
Physical Activity: Benefits and Recommendations 43
Nutrition Labels on Packaged Goods and Restaurant Menus 47
Planning Menus 54
3 Carbohydrates 57
Introduction 57
Sugars 58
Starches and Fibers 65
Whole Grains 68
Carbohydrates in the Body 73
Culinary Focus: Whole Grains and Legumes 75
4 Fat 84
Introduction 84
Fats in Foods 85
Fatty Acids 89
Essential Fatty Acids and Cholesterol 94
Fats in the Body 97
Dietary Recommendations 99
Culinary Focus: Dairy and Eggs 103
5 Protein 109
Introduction 109
Protein in Food 110
Protein in the Body 113
Dietary Recommendations for Protein 115
Vegetarian Eating 118
Culinary Focus: Meat, Poultry, Seafood, Nuts, and Seeds 126
6 Vitamins 137
Introduction 137
Basics of Vitamins 138
Fat-Soluble Vitamins 139
Water-Soluble Vitamins 146
Dietary Supplements 152
Culinary Focus: Fruits and Vegetables 156
7 Water and Minerals 165
Introduction 165
Water 166
Caffeine 168
Basics of Minerals 171
Calcium and Phosphorus 172
Sodium 175
Potassium 180
Magnesium 181
Iron 183
Zinc and Iodine 186
Culinary Focus: Wellness Beverages 187
II Balanced and Sustainable Cooking and Menus
8 Building Flavor 197
Introduction 197
Ingredients 198
Preparation Techniques 213
Cooking Methods 217
Putting It All Together 224
Basics for Modifying Recipes 226
9 Balanced Menus 229
Introduction 229
Balanced Menu Basics 230
Appetizers, Soups, and Salads 233
Entrées, Sauces, and Side Dishes 241
Desserts, Breakfast, and Breaks 251
Balanced Baking 258
Presentation 262
10 The Sustainable Foodservice Kitchen 268
Introduction 268
Climate Change and the Food Supply Chain 269
Which Foods and Diets Are Better for the Environment? 273
How Can Chefs and Consumers Incorporate More Sustainable Practices? 277
III Applied Nutrition
11 Handling Customers' Special Nutrition Requests 293
Introduction 293
Low-Kcalorie Requests 295
Low-Saturated Fat Requests 296
Low-Sugar Requests 298
Low-Sodium Requests 300
How to Respond to Food Allergies 304
Vegetarian Requests 311
Gluten-Free Requests 313
Gluten-Free Baking 318
Low-Lactose Requests 323
12 Weight Management 327
Introduction 327
Basics of Weight Management 328
How to Lose Weight 331
Weight Loss Myths 344
13 Nutrition for All Ages 347
Introduction 347
Nutrition and Menu Planning for Children 348
Nutrition and Menu Planning for Adolescents 356
Fighting Childhood and Adolescent Obesity 358
Nutrition and Menu Planning for Older Adults 366
Eating Disorders 371
Nutrition and Menu Planning for the Athlete 374
Appendix A Serving Sizes for Eat Healthy Your Way Food Guide A-1
Appendix B Dietary Reference Intakes A-6
Glossary G-1
Index I-1
