Nutrition : competency guide
| رقم التسجيلة | 4852 |
| نوع المادة | book |
| ردمك | 9780132283861 |
| رقم الطلب |
TX 911 .3 .C8 N87 |
| العنوان | Nutrition : competency guide |
| بيانات النشر | [S.l]: Pearson/Prentice Hall, 2007. |
| الوصف المادي | xi, 226 p : 28 cm ; col. ill |
| بيان السلسلة | NRAEF ManageFirst program |
| ملاحظات |
'A foundation topic of the NRAEF Certificate program'--Cover |
| المحتويات / النص |
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 Labeling Implementation 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 · Weight-Loss Diets · Health Risks of American Diets · Food Additives—Their Role and Impact · Allergens in Food Items Field Project Index |
| المواضيع | Hospitality industry - Customer servicesRestaurants |
| عنوان بصيغة مختلفة | NRAEF ManageFirst |
| الأسماء المرتبطة | Educational Foundation (National Restaurant Association) |
| LDR | 00123cam a22002053a 4500 |
| 020 | |a 9780132283861 |
| 050 | |a TX 911 .3 .C8 N87 |
| 245 | |a Nutrition : competency guide |
| 260 | |a [S.l]: |b Pearson/Prentice Hall, |c 2007 |
| 300 | |a xi, 226 p.: |b col. ill.; |c 28 cm |
| 490 | |a NRAEF ManageFirst program |
| 500 | |a 'A foundation topic of the NRAEF Certificate program'--Cover |
| 505 | |a 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 Labeling Implementation 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 · Weight-Loss Diets · Health Risks of American Diets · Food Additives—Their Role and Impact · Allergens in Food Items Field Project Index |
| 650 | |a Restaurants |
| 650 | |a Hospitality industry - Customer services |
| 730 | |a Educational Foundation (National Restaurant Association) |
| 910 | |a libsys:recno,4852 |r 14707354 |
| 945 | |a Libsys.Titles |b 14 |c NRAEF ManageFirst |
| العنوان | الوصف | النص | |
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chapt 1 Introduction to nutrition | للمشتركين فقط |
Presentación de PowerPoint The recommended text book Nutrition an applied approach • Overall grade distribution • 2 |
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chapt 2 Food components | للمشتركين فقط |
Food components Chapter 2 Food components Dr. Rose Hamarsheh, MD. HMD. Nutrients provide energy or kcalories, |
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chapt 3 body requierments | للمشتركين فقط |
Body requierments Chapter 3 Body Requierments Dr. Rose Hamarsheh, MD. NMD Nutritious Diet Balanced Diet The diet that contains adequately all the |
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chapt 4 The metabolism | للمشتركين فقط |
The metabolism Chapter 4 The Metabolism Dr. Rose Hamarsheh, MD. NMD What is the digestive system? The digestive system is made up of the gastrointe |
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chapt 5 Food labeling | للمشتركين فقط |
Food labeling Chapter 6 Food labelling Dr. Rose Hamarsheh MD, NMD • Food labeling is required for most prepared foods, such as breads, cereals, canned |
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chapt 6 Nutrition and fitness | للمشتركين فقط |
Nutrition and fitness Chapter 6 Nutrition and fitness Dr. Rose Hamarsheh MD. NMD What is cutting? A cut is a period of eating at a calorie deficit to |
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chapt 7 Investigation in nutrition | للمشتركين فقط |
Investigation in nutrition Chapter 7 Investigation in nutrition Dr. Rose Hamarsheh MD. NMD The scientific evidence • Scientific evidence is informa |
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Carbohydrate-Food-List | للمشتركين فقط |
Carbohydrate Food List Breads: 15 gr carb 1 slice of bread (any kind) 6 small breadsticks (4” long) ½ small bagel or ¼ deli bagel ½ English muf |
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Protein food list | للمشتركين فقط |
© 2013 Today’s Dietitian Protein Content of Foods Meat, Poultry, Eggs: Food (Cooked) Serving Size Calories Protein (g) Chicken, skinless 3 oz |
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Nutrition : an applied approach | للمشتركين فقط |
Nutrition: An Applied Approach A01_THOM6233_05_SE_WALK.indd 9 1/13/17 6:53 PM brief contents 10 Achieving and Maintaining a Heal |