Culinary Nutrition: The Science and Practice of Healthy Cooking, second edition, is one of the first textbooks specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health, and enjoyment. The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products. Culinary Nutrition includes pedagogical elements to enhance and reinforce learning opportunities, explores what foods and beverages involve the optimum nutritional value for dietary needs, and includes specific dietary requirements and how foods are produced. The fully revised second edition includes updated United States dietary guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated vitamin and mineral recommendations; sustainability considerations; and much more. Culinary Nutrition is a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It also appeals to professional chefs and food scientists as well as research chefs in product development. It will also be an important adjunct for nutrition students in their basic and specialized curricula. Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials with real-life applications of complex, scientific concepts Includes photographs and recipes to enhance learning experiences Offers online support for qualified instructors and students, including an exam test bank, case studies, and recipes
