Culinary Nutrition: The Science and Practice of Healthy Cooking Jacqueline B. Marcus , MS, RD, LD, CNS, FADA "Does a superb job of teaching the latest nutritional and food science from a culinary perspective: destined to become a classic text/reference." -Carol Lewis, RN, Health and wellness coach Today, cooking and baking must deliver more than nourishment. These basic skills must appeal to all the senses and behaviours in an integrated manner. To teach nutrition, food science and the culinary arts independently provides an incomplete experience. The first textbook specifically written to bridge the relationship among nutrition, food science and the culinary arts, Culinary Nutrition: The Science and Practice of Healthy Cooking uses an integrated format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainable, health-beneficial and taste-desirable foods and beverages and to bring this exciting approach to nourishment to life. With pedagogical elements to enhance and reinforce learning opportunities, this textbook explores the foods and beverages with the most optimal nutritional values for dietary needs. This includes how foods are produced and explores alternative production methods; the impact of preparation on their nutritional value and consumer acceptability; specific dietary requirements for general and specialized needs throughout the lifecycle and the rapidly changing effects of global food and nutrition developments.

This textbook is essential for nutrition, food science and culinary arts students and seasoned professionals to address the multi-dimensional nature of cooking and baking in today's world. It reinforces the reality that foods and beverages must first taste good to be consumed for health and well-being. Key Features: *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 *Offers creative, didactic and hands-on approaches for teaching to students with diverse capabilities *Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts *Includes photographs and recipes to enhance learning experience * Additional information for faculty and students is also available at www.culinarynutrition.elsevier.com Related Titles: Nutrition in the Prevention and Treatment of Disease 3e, 2013, Coulston and Boushey, 9780123918840 The Vitamins 4e, 2012, Combs, 9780123819802 Introduction to Food Toxicology 2e, 2009, Shibamoto and Bjeldanes, 9780123742865.