By Karen E. Drummond, Lisa M. Brefere
As a result of elevated expertise of the overall client and elevated cognizance to weight problems within the U.S. inhabitants, cooks and restaurateurs are anticipated to supply fit choices. This up to date consultant covers center dietary subject matters comparable to carbohydrates, nutrients, and nutritional wishes from a culinary standpoint. using a full-color layout, pictures, and illustrations, the authors hyperlink dietary suggestions with fit cooking thoughts and recipes. cooks, restaurateurs, dieticians, and different foodservice execs will locate this booklet a useful connection with assembly the dietary wishes in their shoppers.
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Additional resources for Nutrition for Foodservice and Culinary Professionals
Protein is the main structural component of all the body’s cells. Protein is present in significant amounts in animal foods such as meat, poultry, fish, eggs, milk, and cheese. 7. Vitamins and minerals are noncaloric nutrients found in a wide variety of foods that are essential in small quantities to regulate body processes, maintain the body, and allow growth and reproduction. 8. Water is very important as it plays a vital role in all bodily processes and makes up just over half the body’s weight.
Before a product can be labeled organic, a government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too. Products labeled “100 percent organic” must contain only organically produced ingredients. Products labeled “organic” must consist of at least 95 percent organically produced ingredients.
Fresh fruits and vegetables are perfect examples of foods that are most available (and at their lowest prices) when in season. Of course, you are more likely to eat fruits and vegetables, or any food for that matter, with which you are familiar and which you have eaten before and enjoyed. So what are some of your food habits? Do you eat cold cereal for breakfast, pizza out with friends, popcorn at the movies? Do you love ramen noodles? These are some typical eating habits of college students. Yours might be similar or very different.
Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond, Lisa M. Brefere