ManageFirst

Chapter 1      Nutritional Cooking — Art and Science

 

·         What is Nutrition?

·         How We Got to This Point

·         Achieving Nutritious Food Choices

·         Markets for Nutritious Cooking Skills and Knowledge

·         Applying Nutrition Principles to Cooking Is Both Art and Science

 

Chapter 2    The Basic Nutrients — Their Importance in Health

 

·         Healthy Body Weight

·         Nutrients—Substances That Nourish the Body

·         Carbohydrate, Protein, and Lipid

·         Vitamins and Minerals—The Regulators

·         Water—The Most Important Nutrient

·         Nutritional Value of Food

·         Digestion, Absorption, and Transport of Nutrients

 

Chapter 3      Understanding Nutritional Guidelines and Labeling

 

·         A Healthy Diet

·         Dietary Reference Intakes

·         Dietary Guidelines for Americans 2005

·         MyPyramid

·         Nutrition LabelingImplementation and Interpretation

 

Chapter 4      Carbohydrates

 

·         Carbohydrate Basics

·         Simple Carbohydrates: The Sugars

·         Complex Carbohydrates: Polysaccharides

·         Dietary Fiber

·         Digestion, Absorption, and Metabolism of Carbohydrates

·         Carbohydrates and Health Problems

 

Chapter 5      Proteins

 

·         Protein Basics

·         Proteins and Nutrition

·         Nutritional Properties of Proteins

·         Protein Changes during Cooking

·         Excessive and Insufficient Protein in the Diet

·         Dietary Requirements for Protein

 

Chapter 6      Lipids

 

·         Lipids: Structure and Function

·         The Role of Lipids in the Body

·         Cooking with Fats and Oils

·         Dietary Intakes of Lipids

·         Lipid Digestion and Absorption

·         Lipids and Health

 

Chapter 7      Vitamins, Minerals, and Water

 

·         What Are Vitamins and Minerals?

·         Vitamins in the Diet

·         Minerals in the Diet

·         Retaining Vitamins and Minerals When Cooking

·         Supplementation of Vitamins and Minerals

·         Water in the Diet

 

Chapter 8      Food with Nutritional Appeal

 

·         Growing Nutritious Food

·         Harvesting, Transporting, and Processing Nutritious Food

·         Receiving, Storing, and Preparing Nutritious Food

·         Cooking Nutritious Food

 

Chapter 9      Cooking and Eating More Healthfully

 

·         How People Taste Food

·         Cooking More Healthfully

·         Adapting Recipes for Good Nutrition

 

Chapter 10   Eating in the United States

 

·         A Healthy Diet

·         The American Diet

·         Special Diets

·         Popular Fad Diets

·         Herbs and Herbal Supplements

·         Relationship of Diet and Exercise

·         Weight-Loss Diets

·         Health Risks of American Diets

·         Food Additives—Their Role and Impact

·        Allergens in Food Items

 

Field Project

 

Index