Culinary Nutrition by Vinra Publication
Book Summary:
Food is the basic necessity of man. It is a mixture of different nutrients such as carbohydrates, protein, fat, vitamins, and minerals. These nutrients are essential for the growth, development, and maintenance of good health throughout life. They also play a vital role in meeting the special needs of pregnant and lactating women and patients recovering from illness. It is defined as anything solid or liquid which when swallowed, digested, and assimilated nourishes the body. Culinary nutrition is an application of nutrition principles combined with food science knowledge and displayed through culinary skills. Nutrition concepts and healthy cooking techniques to improve current eating and cooking practice
The audience of the Book :
This book is Useful for Hotel and Hospitality Management students.
Table of Contents:
1. Food Groups a Guide in Menu Planning
2. Cooking Methods – Merits and Demerits
3. Cereal and Cereal Products
4. Vegetables and Fruits
5. Milk, Milk Products Flesh Foods, and Egg
6. Introduction to Nutrition
7. Sugar and Sugar Cookery
8. Food Preservation and Adulteration
9. Healthy Cooking
10. Beverages Appetizers and Food Preservation
Bibliography
