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Informationen zum Autor Vickie A. Vaclavik is a registered dietitian who has taught for more than 25 years at the college level in Dallas! including at the Dallas County Community College District; the University of Texas Southwestern Medical Center at Dallas! Nutrition Department; and 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. She also studied at Purdue University! majoring in Restaurant! Hotel! Institution Management! and at Texas Woman's University! studying Institution Management and Food Science. She is the lead author of Dimensions of Food since its third edition. She also wrote Essentials of Food Science! now in its third edition with two foreign translations. Amy Haynes is a registered dietitian 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. She 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. She 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). Zusammenfassung Now more than ever! culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious! chefs can serve well-presented! great-tasting! and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals.Includes Material for Classroom Lectures and Laboratory PracticumThe lecture portion of the book includes:A glossary of key termsTeachable Moments to amplify the application of basic food science conceptsRecommended websites to facilitate further studyReferences to USDA guidelines to assist in planning and achieving a healthy dietAppendices elaborating on pertinent topics in nutrition and nutritional cookingAmple space for reader notes to be added to the textRecipes and Sample MenusThe lab portion of the text offers the opportunity to apply basic nutritional principles in the kitchen and equips readers with the ability to prepare tasty and healthy cuisine. It includes recipes and sample menus that enable application of the lecture material. Using classic culinary techniques while adhering to sound nutritional principles! professional and home chefs can create tasty meals that promote good health.? Inhaltsverzeichnis 83358178 ...
