Food, Nutrition, & Culinary Arts
Edition: 1
Copyright: 2016
Pages: 458
Edition: 1
Copyright: 2016
Pages: 458
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Food, Nutrition, and Culinary Arts is a unique blend of basic nutrition concepts with a focus on culinary arts. Starting with the first chapters on nutrition concepts, the use of food to meet nutrition standards is emphasized. Future chapters delve into the six essential nutrients, as well as health-related information that can help chefs learn to plan colorful and tasty meals around specific nutritional requirements. The Culinary Corner in each chapter reviews current trends and topics in the field of nutrition and culinary arts. At the end of each chapter is a helpful study guide that includes vocabulary review, pertinent activities, a case study, and a practice test. Study guides provide the opportunity for applied learning.
For more advice on what to eat and drink to meet nutrient needs, promote health, and help prevent chronic disease see Dietary Guidelines for Americans.
Chapter 1 Exploring Nutrition
Chapter 2 Dietary Standards
Chapter 3 Carbohydrates
Chapter 4 Lipids
Chapter 5 Protein
Chapter 6 Vitamins
Chapter 7 Minerals
Chapter 8 Digestion, Absorption, and Metabolism
Chapter 9 Energy Balance, Weight Control, and Exercise
Chapter 10 Nutrition and the Lifespan
Janet Rouslin is a retired Associate Professor of Culinary Nutrition at Johnson & Wales University where she taught Culinary Nutrition Students for over 20 years. A Registered Dietitian, she holds a Bachelor of Science Degree in Food and Nutrition from the University of Maine at Orono, and a Master of Arts in Teaching specializing in Culinary Arts. She has extensive background in clinical dietetics in hospitals, and long-term care facilities.
Janet is an active member of numerous professional organizations including Th e Academy of Nutrition and Dietetics (AND), Th e Rhode Island Dietetic Association, The Culinary Professionals Practice Group of the AND, Th e Dietetic Educators Practice Group of the AND, and Th e American Society for Parenteral and Enteral Nutrition. Janet has presented workshops throughout the U.S. and abroad, on the Mediterranean diet and the culinary uses and health benefi ts of olive oil. Janet was instrumental in developing the first didactic program for Nutrition and Dietetics accredited by the AND, combining Culinary Arts and Nutrition at Johnson & Wales University.
Mary Anne Eaton is an Adjunct Professor at Manchester Community College where she teaches various nutrition courses. She has a Doctorate in Nutrition and Food Science from the University of Rhode Island. Her interest is in the field of aquaculture where she has done research using flaxseed in salmon feed to retain EPA and DHA levels in salmon flesh. She also supports an interest in lipid chemistry with a focus on specialty oils in the culinary industry. Mary Anne is a Registered Dietitian and a Certified Food Scientist. Her experiences include a variety of clinical work in healthcare settings.
Mary Anne is an active member in several professional organizations including the Academy of Nutrition and Dietetics (AND), the Dietetics Educators Practice Group of AND, and the New Hampshire Dietetics Association. She participates yearly at conferences to increase her knowledge in the areas of nutrigenomics and healthful oils.