Culinary Nutrition for Food Professionals

Intoday’smarket,alargepercentageoffoodconsumediseatenorpurchasedawayfromhomewhichhascreatedanincreasingdemandforhealthfuloptionsacrossallsegmentsofthefoodindustry.Now,morethanever,yourcustomersrealizethatdietplaysanimportantroleinmaintaininggoodhealth.Thecompletelyrevised,secondeditionofCulinaryNutritionforFoodProfessionalsgivesyoualloftheinformationyouneedtobalancetasteandhealthwhilemaintainingyouruniquenicheintoday’scompetitivemarketplace.Thisbookisorientedtowardnutritionapplicationstofoodserviceincluding:foodscienceandnutritionsciencecurrentdietaryrecommendationsnewfoodlabelingregulationsproductselectionmenuplanningforspecificclienteleandoperationalsegmentsrecipedevelopment,nutritionanalysis,andcookingtechniquesmerchandisinghealthfuloptionsinthemenumixstafftrainingagricultural,industryandcurrentfoodsafetyissuesmarketingInaddition,aone-of-a-kindchapteraddressesfitnessanddietneedsforfoodprofessionals.Itisdesignedasaguideformaintainingpeakproductivityattheworksite.CulinaryNutritionforFoodProfessionalsisrecommendedbytheEducationalInstituteoftheAmericanCulinaryFederationandhasbeenendorsedbyeducatorsandotherfoodprofessionalsasakeytextbookforbothculinaryandhospitalitymanagementprograms.Inaddition,thebookisavitalandcurrentreferenceforfoodservicemanagers,chefs,caterers,foodproductdevelopersandretailers,restaurateurs,foodwriters,andhealthprofessionals.Itisalsoapracticalreferenceforindividualswhowishtolearntheprofessionalapproachtocookingfortasteandhealth.FoodprofessionalsandeducatorsaresayingthisabouttherevisedsecondeditionofCulinaryNutritionforFoodProfessionals:"Thisbookwillcertainlybeusefultoallofus."—JuliaChild,Cambridge,MA(FromtheForeword)"Thisbookshouldbepartofanyprofessionalchef’slibrary.Itiscurrentandontargetwiththeneedsofthefoodserviceindustryasitmeetsandadaptstotheconsciousnessoftoday’snutritionallyawarecustomers.Thisbookwillalsobeanexcellenttooltomeettheneedsofouryoungculinariansenteringtheprofession.Itiswritteninastylewhichiseasyfortheprofessionalcheftofollow."—NoelCullen,EdD,CMC,AAC,Chairman,AmericanCulinaryFederationEducationalInstitute;andAssociateProfessor,SchoolofHospitalityAdministration,BostonUniversity"InthesetimeswhentheAmericanpublicisexaminingtheirdietsoclosely,itismoreimportantthaneverthatcooksandchefsmovetoincreaseboththeirknowledgeofnutritionanditsimplications.CarolHodges’bookisacomprehensibleyetaccessiblelookatthemanyaspectsofdietandnutrition.Itisanoutstandingbookforanyonewhoworkswithfoodtoincreasetheireducationinasubjectthatisonthefrontlineofthecookingprofession."—ChrisSchlesinger,Chef-Owner,EastCoastGrillandTheBlueRoom,Cambridge,MA"TosayIamimpressedwiththecontentofthebookwouldbeanunderstatement.Itis,inmyopinion,rightontargetwithwhateveryfoodserviceprofessionalneedstoknowtoadapthisorherrecipesandmenustomeetthechangingneedsoftoday’scustomers.Itiswrittenatthelevelandinthevocabularyofachef,foodservicemanager,andotherfoodserviceprofessionals."—JeffLarson,CEC,DeanofInstruction,NortheastMetroTechnicalCollege,St.Paul,MN(FromtheForeword)SpecialNote:ThisbookisrecommendedbytheAmericanCulinaryFederationandtheinternationalAssociationofCulinaryprofessionalsformeetingcertificationrequirement