Increasingly, culinary professionals are expected to serve food that not only tastes and looks great, but that also satisfies the diverse nutritional needs of their customers. Presented in a user-friendly format that will appeal to students and instructors alike, The Art of Nutritional Cuisine helps culinary students master the art of nutritional cooking to prepare great-tasting, healthy food.
This two-in-one text serves both the lecture and laboratory portions of a culinary nutrition class. Current with the new USDA "My Plate" guidelines, the first part of the book introduces students to the elements of nutritional cooking. Chapters also discuss food labels, diet-related disease, the role of nutrition in weight management and fitness, and the nutritional needs of different age groups.
Take Nutritional Cooking from the Classroom to the Kitchen
The second part of the book includes 11 laboratory exercises with practical tips, recipes, and sample menus. Hands-on labs and "mystery basket" challenges show students how to apply the principles of nutritional cuisine in practice—for example, how to reduce fat and increase fiber in baking.
Written by experienced culinary arts teachers who are registered dietitians, this text is designed specifically for the classroom and kitchen. It includes a handy glossary, spaces throughout the chapters for readers to write their own notes, a list of recommended web sites to enhance learning, and "Teachable Moments" that explain basic food science concepts.
Incorporating numerous helpful charts, appendices, and references, this accessible text focuses on the skills students need as culinary professionals. Designed for a 12-week introductory nutrition class, it can also be easily adapted for a one-semester course.
- Combines lecture material and cooking lab exercises in one book
- Can be easily adapted for a college quarter or one-semester course in nutrition
- Refers to the new USDA "My Plate" recommendations instead of the old food pyramid
- Includes useful appendices on USDA dietary guidelines, culinary associations, food labels, food allergies, foodborne illness, and herbs and spices
- Provides a list of recommended websites available for easy access from www.crcpress.com
- Includes "Teachable Moments" that explain the food science principles behind chapter concepts
- Provides spaces throughout the chapters for students to write their own notes
- Includes helpful charts, appendices, a glossary of key terms, and references to enhance learning
Table of Contents
- Lecture Chapters
- An Introduction to Nutritional Cuisine and a Healthy Diet
- Food Labels and the Law
- Carbohydrates: Digestion, Absorption, and Metabolism and More
- Lipids – Triglycerides, Phospholipids, Sterols: Digestion, Absorption, and Metabolism and More!
- Protein: Digestion, Absorption, and Metabolism and More!
- Vitamins and Good Health
- Minerals, Water and Good Health
- Weight Management for Good Health
- Culinary Skill for Nutrition and Disease
- Fitness and the Chef
- Eating Well in the Life Cycle – Pregnancy Through Senior Adults
- Menu Planning in the World of Nutritional Cuisine
- Laboratory Exercises
- Lab 1: Introduction
- Lab 2: Identifying Carbohydrates, Fats, and Oils – Mediterranean Menu & Recipes
- Lab 3: Identifying Protein – Southwestern Flexitarian Menu & Recipes
- Lab 4: Identifying Vitamins and Minerals – Plant-Based Menu & Recipes
- Lab 5: Nutrient Analysis – Calculation Practice
- Lab 6: Mid-Term Practica – Mystery Basket
- Lab 7: Baking for Health – Menu & Recipes
- Lab 8: Cooking for Weight Management – Menu & Recipes
- Lab 9: Special Diets & Disease – Menu & Recipes
- Lab 10: Locating Special Ingredients – No Recipe Preparation
- Lab 11: Final Practica – Mystery Basket
- Appendix A Dietary Guidelines
- Appendix B Culinary Associations
- Appendix C Food Labels
- Appendix D Health Claims
- Appendix E Organic Food Regulations and Labeling
- Appendix F Food Allergies
- Appendix G Foodborne Illness
- Appendix H Cooking Classes
- Appendix I Herbs and Spices
Dr. Vickie Vaclavik, PhD, is a registered dietitian (RD) who has taught for more than 25 years at the college level in Dallas, Texas, including nutrition students at the Dallas County Community College District; Food Science and Management students in the Nutrition Department at The University of Texas Southwestern Medical Center at Dallas; and culinary students at The International Culinary School at The Art Institute of Dallas. Dr. Vaclavik is a graduate of Cornell University, where she studied Human Nutrition and Food; Purdue University, where she majored in Restaurant, Hotel, and Institution Management; and Texas Woman’s University, where she studied Institution Management and Food Science. She has been the lead author of Dimensions of Food since its third edition (and she assisted with the original version as a student worker in college). She also wrote Essentials of Food Science, now in its third edition and with two foreign translations. She enjoys sharing her knowledge with student chefs and encouraging happy, healthy cooking. Prior to teaching and writing, Dr. Vaclavik worked in various food service operations, from hotel restaurants to Meals on Wheels and more.
Amy Haynes lives in McKinney, Texas with her husband and two children. Amy is a registered dietitian (RD) who specializes in the application of nutrition in the kitchen. She earned her degree from The University of Texas Southwestern Medical Center in Dallas and has acquired various experiences within the food service industry over the last 20 years. Amy has been an instructor at The International Culinary School at The Art Institute of Dallas since 2000, and continues to inspire aspiring chefs to incorporate healthy foods and practices into their cuisine. Amy has made it her own personal goal to promote healthy living with experiences ranging from teaching fitness classes to being featured as a guest chef at the renowned Hilton Head Health Institute in South Carolina.
Read an interview with Amy Haynes at the University of Texas Southwestern Medical Center website (2009).