Screen LibraryCulinary nutrition : the science and practice of healthy cooking /
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| Main Authors: | |
|---|---|
| Published: |
Elsevier/Academic Press,
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| Publisher Address: | Amsterdam : |
| Publication Dates: | [2013] |
| Literature type: | Book |
| Language: | English |
| Subjects: | |
| Carrier Form: | xii, 648 pages : illustrations ; 29 cm |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780123918826 : 0123918820 |
| Index Number: | QP141 |
| CLC: | R151 |
| Call Number: | R151/M322 |
| Contents: | Overview. The nutrition, food science and culinary connection : integrating nutrition, food science and the culinary arts -- 1. Nutrition basics: what is inside food, how it functions and healthy guidelines : the nutrients in foods and beverages in healthy cooking and baking -- 2. Food science basics: healthy cooking and baking demystified : the science behind healthy foods, cooking and baking -- 3. Culinary art basics: healthy cooking fundamentals : the culinary competencies of healthy food selection, preparation and food service -- 4. Carbohydrate basics: sugar, starches and fibers in food |