Nutrition for Foodservice and Culinary Professionals, 9th Edition [Rental Edition]

Preface x

Acknowledgments xiv

1 Introduction to Nutrition 1

Introduction 1

Why Is Nutrition Important and What Is a Healthy Diet? 2

Nutrition and Food Terms to Know 4

Why Do You Eat the Foods You Do? 9

Kcalories and Nutrients 16

What Happens When You Eat? 21

Sustainable Food Systems 24

Finding Reliable Nutrition and Health Information 30

2 Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus 36

Introduction 36

MyPlate 39

2015–2020 Dietary Guidelines 48

Nutrition Labels on Packaged Goods and Restaurant Menus 53

Planning Menus Using MyPlate and the Dietary Guidelines for Americans 62

3 Carbohydrates 66

Introduction 66

Sugars 67

Starches and Fibers 74

Whole Grains 78

Carbohydrates in the Body and Choosing Healthy Carbohydrates 82

Culinary Focus: Whole Grains and Legumes 85

4 Fat 97

Introduction 97

Fats in Foods 98

Fatty Acids 101

Essential Fatty Acids, Omega‐3 Fatty Acids, and Cholesterol 107

Fats in the Body 110

Dietary Recommendations 111

Culinary Focus: Dairy and Eggs 116

5 Protein 125

Introduction 125

Protein in Food 126

Protein in the Body 129

Vegetarian Eating 131

Dietary Recommendations for Protein 138

Culinary Focus: Meat, Poultry, and Fish 141

6 Vitamins 151

Introduction 151

Basics of Vitamins 152

Vitamin A 154

Vitamin D 156

Vitamin E 159

Vitamin C 161

Thiamin, Riboflavin, and Niacin 163

Vitamin B₆ 164

Folate and Vitamin B₁₂ 166

Dietary Supplements 169

Culinary Focus: Fruits and Vegetables 172

7 Water and Minerals 185

Introduction 185

Water 186

Beverages and Caffeine 188

Basics of Minerals 194

Calcium and Phosphorous 195

Magnesium 198

Sodium 200

Potassium 206

Iron 208

Zinc and Iodine 211

Culinary Focus: Nuts and Seeds 213

8 Building Flavor and Balanced Baking 222

Introduction 222

Ingredients 223

Preparation Techniques 239

Cooking Methods 243

Putting It All Together 251

Balanced Baking 253

9 Recipe Makeovers 262

Introduction 262

Basics for Modifying Recipes 264

Appetizers and Entrees 266

Sauces and Dressings 281

Desserts 286

Gluten-Free Baking 289

10 Balanced Menus 297

Introduction 297

Balanced Menu Basics 298

Appetizers, Soups, and Salads 301

Entrees, Sauces, and Side Dishes 312

Desserts, Breakfast, and Breaks 321

Presentation 329

11 Handling Customers’ Special Nutrition Requests 337

Introduction 337

Low Kcalorie or Low Saturated Fat Requests 339

Low Sugar or Low Sodium Requests 343

Food Allergies 349

Gluten Free 356

Low Lactose or Vegetarian Requests 360

12 Weight Management 368

Introduction 368

Basics of Weight Management 369

How to Lose Weight 371

Weight-Loss Myths 385

13 Nutrition for All Ages 390

Introduction 390

Nutrition and Menu Planning for Children 391

Nutrition and Menu Planning for Adolescents 399

Fighting Childhood Obesity 401

Nutrition and Menu Planning for Older Adults 409

Eating Disorders 414

Nutrition and Menu Planning for the Athlete 417

Appendix A. Serving Sizes for MyPlate Food Groups and How to Count Oils and Empty Kcalories 425

Appendix B. Dietary Reference Intakes 433

Appendix C. Answers to Odd-Numbered Questions in Check-Out Quizzes 439

Glossary 445

Index 450

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