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The art of nutritional cuisine / Vickie A. Vaclavik, Amy Haynes.

By: Vaclavik, Vickie.
Contributor(s): Haynes, Amy.
Material type: materialTypeLabelBookPublisher: Boca Raton : CRC Press, [2013]Copyright date: ©2013Description: xxix, 593 pages : color illustrations ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781439850831 (hardback).Subject(s): Nutrition -- Textbooks | MEDICAL / Nutrition | TECHNOLOGY & ENGINEERING / Food ScienceDDC classification: 613.2 Online resources: Cover image Summary: "Preface The intent of this book is to assist you in mastering nutritional cuisine! Chefs can serve great-tasting and nutritious foods. Ultimately, though, it is the consumer who will decide what to consume! This textbook is current with the new U.S. Department of Agriculture (USDA) ChooseMyPlate.gov and dietary guidelines! It is important to know that meals eaten away from home and prepared by chefs, or meals produced in the home by personal chefs, can each support a healthy lifestyle. Perhaps what a person makes for dinner is reservations! Love it! Please turn to the introduction for a detailed explanation of the organization of this book and how it serves both the lecture and laboratory portions of a typical nutrition class for culinary programs. As authors, we are both parents who each have a family to feed (although, in the case of Dr. Vaclavik, two children have now begun their own households and there are two grandchildren!). We are both college teachers working with nutrition in culinary arts, and we each have academic as well as "hands-on" training in foods and nutrition. Thanks are extended to CRC Press, our friendly and knowledgeable editor Randy Brehm (with whom Dr. Vaclavik has published in the past), and our current friendly and dedicated editor Stephen Zollo, who provided the opportunity to be a part of this culinary publication adventure! Appreciation goes to those individuals who have enthusiastically reviewed the text proposal and/or chapter material, including Chef Brenden Mesch, EdD, CEC, CCE, associate dean of academic affairs, the Art Institute of Dallas; Andres Ardisson Korat, MS (food science), MA (gastronomy), food scientist, Frito Lay R&D; and nutrition professor Carolyn Rogan, MS, RD, CSSD, LD"-- Provided by publisher.
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Item type Current location Call number Copy number Status Date due Barcode Item holds
Books Books Main Library: Reference Section
TX 354 .V328 2013 (Browse shelf) c.1 Available 2014-22451-01-1
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TX 354 .F6657 2011 v.1 Food : TX 354 .F6657 2011 v.2 Food : TX 354 T46 2013 Nutrition for life / TX 354 .V328 2013 The art of nutritional cuisine / TX 354 V33 2010 Dimensions of food / TX 355 F57 2011 Food safety / TX 361 A8 C694 1994 Nancy Clark's sports nutrition guidebook.

Includes bibliographical references and index.

"Preface The intent of this book is to assist you in mastering nutritional cuisine! Chefs can serve great-tasting and nutritious foods. Ultimately, though, it is the consumer who will decide what to consume! This textbook is current with the new U.S. Department of Agriculture (USDA) ChooseMyPlate.gov and dietary guidelines! It is important to know that meals eaten away from home and prepared by chefs, or meals produced in the home by personal chefs, can each support a healthy lifestyle. Perhaps what a person makes for dinner is reservations! Love it! Please turn to the introduction for a detailed explanation of the organization of this book and how it serves both the lecture and laboratory portions of a typical nutrition class for culinary programs. As authors, we are both parents who each have a family to feed (although, in the case of Dr. Vaclavik, two children have now begun their own households and there are two grandchildren!). We are both college teachers working with nutrition in culinary arts, and we each have academic as well as "hands-on" training in foods and nutrition. Thanks are extended to CRC Press, our friendly and knowledgeable editor Randy Brehm (with whom Dr. Vaclavik has published in the past), and our current friendly and dedicated editor Stephen Zollo, who provided the opportunity to be a part of this culinary publication adventure! Appreciation goes to those individuals who have enthusiastically reviewed the text proposal and/or chapter material, including Chef Brenden Mesch, EdD, CEC, CCE, associate dean of academic affairs, the Art Institute of Dallas; Andres Ardisson Korat, MS (food science), MA (gastronomy), food scientist, Frito Lay R&D; and nutrition professor Carolyn Rogan, MS, RD, CSSD, LD"-- Provided by publisher.

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