This textbook, which presents a unique look at nutrition through the lens of food, is designed to help chefs, food writers, culinary educators and students prepare food that is as healthful as it is delicious. In addition to providing practical applications of nutrition principles, the book also showcases working chefs around the country and real-life scenarios from a variety of operational perspectives, including schools, healthcare, restaurants, and business and industry.

Expertly organized and clearly written, the 400-page text provides information on essential nutrients and phytochemicals plus guidance on healthful cooking techniques, flavor, communicating nutrition messages and meeting the needs of health-conscious diners. The pages are brimming with charts, resource lists, case studies, best practices, analyses of current and emerging issues, and advice from 65 chefs and nutrition experts.


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