ManageFirst Nutrition with On-line Testing Access Code Card and Test Prep

. . National Restaurant Association (Autor)

Media-Kombination

2009
Prentice Hall
978-0-13-507257-8 (ISBN)

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This particular guide is a brief competency guide which is focused on Culinary Nutrition. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industry. The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certificate for each exam passed. Packaged with this book is also a NEW! Exam Prep Guide and an On-line Testing Access Code Card.

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

Erscheint lt. Verlag	17.8.2009
Verlagsort	Upper Saddle River
Sprache	englisch
Maße	280 x 220 mm
Gewicht	830 g
Themenwelt	Schulbuch / Wörterbuch
Themenwelt	Wirtschaft
ISBN-10	0-13-507257-3 / 0135072573
ISBN-13	978-0-13-507257-8 / 9780135072578
Zustand	Neuware