In today’s market, a large percentage of food consumed is
eaten or purchased away from home which has created an increasing
demand for healthful options across all segments of the food
industry. Now, more than ever, your customers realize that diet
plays an important role in maintaining good health. The completely
revised, second edition of Culinary Nutrition for Food
Professionals gives you all of the information you need to balance
taste and health while maintaining your unique niche in
today’s competitive marketplace. This book is oriented toward
nutrition applications to foodservice including:
- food science and nutrition science
- current dietary recommendations
- new food labeling regulations
- product selection
- menu planning for specific clientele and operational
segments
- recipe development, nutrition analysis, and cooking
techniques
- merchandising healthful options in the menu mix
- staff training
- agricultural, industry and current food safety issues
- marketing
In addition, a one-of-a-kind chapter addresses fitness and diet
needs for food professionals. It is designed as a guide for
maintaining peak productivity at the work site. Culinary Nutrition
for Food Professionals is recommended by the Educational Institute
of the American Culinary Federation and has been endorsed by
educators and other food professionals as a key textbook for both
culinary and hospitality management programs. In addition, the book
is a vital and current reference for foodservice managers, chefs,
caterers, food product developers and retailers, restaurateurs,
food writers, and health professionals. It is also a practical
reference for individuals who wish to learn the professional
approach to cooking for taste and health. Food professionals and
educators are saying this about the revised second edition of
Culinary Nutrition for Food Professionals: "This book will
certainly be useful to all of us." —Julia Child, Cambridge, MA
(From the Foreword) "This book should be part of any professional
chef’s library. It is current and on target with the needs of
the food service industry as it meets and adapts to the
consciousness of today’s nutritionally aware customers. This
book will also be an excellent tool to meet the needs of our young
culinarians entering the profession. It is written in a style which
is easy for the professional chef to follow." —Noel Cullen,
EdD, CMC, AAC, Chairman, American Culinary Federation Educational
Institute; and Associate Professor, School of Hospitality
Administration, Boston University "In these times when the American
public is examining their diet so closely, it is more important
than ever that cooks and chefs move to increase both their
knowledge of nutrition and its implications. Carol Hodges’
book is a comprehensible yet accessible look at the many aspects of
diet and nutrition. It is an outstanding book for anyone who works
with food to increase their education in a subject that is on the
front line of the cooking profession." —Chris Schlesinger,
Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA "To
say I am impressed with the content of the book would be an
understatement. It is, in my opinion, right on target with what
every foodservice professional needs to know to adapt his or her
recipes and menus to meet the changing needs of today’s
customers. It is written at the level and in the vocabulary of a
chef, foodservice manager, and other foodservice professionals."
—Jeff Larson, CEC, Dean of Instruction, Northeast Metro
Technical College, St. Paul, MN (From the Foreword) Special Note:
This book is recommended by the American Culinary Federation and
the international Association of Culinary professionals for meeting
certification requirement
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