Combining the science of nutrition with the art of culinary professions, this text provides a balanced overview of culinary nutrition. It contains the needed background for the design of healthy menus and recipes, the marketing of healthy food programs, and the training of food-service staff in healthy preparation and service techniques.

Table of Contents 

 1. Introducing Nutrition. 
 2.Thinking Nutrition. 
 3. The First and Last Anatomy Lesson. 
 4. Carbohydrates. 
 5. Fats. 
 6. Protein. 
 7. Vitamins, Minerals, and Water. 
 8. Nutrition and Activity. 
 9. Food Safety.
10. Ethnic Cuisine.
11. Putting It All Together: Healthy Menu Planning.
Appendix 1. RDA and RDIs.
Appendix 2. BMI Height/Weight Chart.
Appendix 3. Exchange Lists for Meal Planning.
Index.