Preface
Acknowledgments
About WileyPLUS Learning Space
Chapter 1. Introduction to NutritionIntroduction
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 MenusIntroduction
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. CarbohydratesIntroduction
Sugars
Starches and Fibers
Whole Grains
Carbohydrates in the Body and Choosing Healthy Carbohydrates
Culinary Focus: Whole Grains and Legumes
Chapter 4. FatIntroduction
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. ProteinIntroduction
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. VitaminsIntroduction
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 MineralsIntroduction
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 BakingIntroduction
Ingredients
Preparation Techniques
Cooking Methods
Putting It All Together
Balanced Baking
Chapter 9. Recipe MakeoversIntroduction
Basics for Modifying Recipes
Appetizers
Entrees
Sauces and Dressings
Desserts
Gluten-Free Baking
Chapter 10. Balanced MenusIntroduction
Balanced Menu Basics
Appetizers, Soups, and Salads
Entrees, Sauces, and Side Dishes
Desserts, Breakfast, and Breaks
Presentation
Chapter 11. Handling Customers' Special Nutrition RequestsIntroduction
Low Kcalorie and Low Saturated Fat
Low Sugar and Low Sodium
Food Allergies
Gluten-Free
Low Lactose and Vegetarian
Chapter 12. Weight ManagementIntroduction
Basics of Weight Management
How to Lose Weight
Weight Loss Myths
Chapter 13. Nutrition for All AgesIntroduction
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
KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian and a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association).LISA M. BREFERE is a Certified Executive Chef with more than thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and if co-founder and CEO if GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley.
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