Textbook Brings Taste of Nutrition into Culinary Classrooms

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Culinary Nutrition Publishing, LLC, has released the second edition of Essentials of Nutrition for Chefs, a ground-breaking textbook designed for use in culinary programs and by chefs and food writers. The first edition won an IACP book award. Co-authors Catharine Powers and Mary Abbott Hess are well-respected educators known for their commitment to bridging the gap between culinary art and nutrition science.

Essentials of Nutrition for Chefs presents a unique look at nutrition through the lens of food and is designed to help chefs prepare food that is healthful as it is delicious. In addition to providing practical applications of nutrition principles, the book showcases working chefs around the country and real-life scenarios from a variety of operational perspectives, including schools, healthcare, restaurants, and business and industry. The book features advice, charts, best-practice tips, and guidance from 65 food and nutrition experts.

Essentials of Nutrition for Chefs also contains 36 recipes illustrating concepts discussed in each chapter. All the recipes have been standardized, tested, calculated, and converted into both food exchanges and carb counting units.

Second-edition updates include the 2010 Dietary Guidelines for Americans, with applications in every chapter; MyPlate and MyPlate portions, the National Restaurant Association 2012 Chef Survey: What’s Hot in 2012; the International Food Information Council 2012 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health; the Academy of Nutrition and Dietetics Nutrition and You: Trends 2011 Report. The new edition also includes additional websites and resources, the latest scientific studies, new chef interviews and best practice case studies, input from experienced chef educators and students reflecting what chefs need to know, an expanded chapter on flavor and cooking to maximize flavor, and even more charts and graphs.

“Today’s culinary professionals have an opportunity to show that planning, preparing, and serving nourishing and appealing foods to guests is not only the right thing to do but also makes good business sense,” Powers notes. “Essentials of Nutrition for Chefs is a roadmap for this journey.”

“Within its pages,” Hess adds, “are answers to hundreds of questions chefs have asked us over the years, the most current nutrition thinking and facts, and almost all of the things chefs should know to create healthful foods.”

Table of contents, sample pages, and ordering information are available at the Culinary Nutrition Publishing Website, www.nutritionforchefs.com. Instructor materials are available to qualified instructors. The retail price is $65.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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