000			02626cam a22002658i 4500
003			PILC
005			20221123181945.0
008			121002s2013 flu b 001 0 eng
020			_a9781439850831
040			_cMANILA TYTANA COLLEGES LIBRARY
050	0	0	_aCIR TX 354 _bV33 2013
100	1		_aVaclavik, Vickie.
245	1	4	_aThe art of nutritional cuisine / _cVickie A. Vaclavik, Amy Haynes.
260			_aBoca Raton, FL : _bCRC Press, _c2013.
300			_axxii, 593 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references and index.
520			_a"Preface The intent of this book is to assist you in mastering nutritional cuisine! Chefs can serve great-tasting and nutritious foods. Ultimately, though, it is the consumer who will decide what to consume! This textbook is current with the new U.S. Department of Agriculture (USDA) ChooseMyPlate.gov and dietary guidelines! It is important to know that meals eaten away from home and prepared by chefs, or meals produced in the home by personal chefs, can each support a healthy lifestyle. Perhaps what a person makes for dinner is reservations! Love it! Please turn to the introduction for a detailed explanation of the organization of this book and how it serves both the lecture and laboratory portions of a typical nutrition class for culinary programs. As authors, we are both parents who each have a family to feed (although, in the case of Dr. Vaclavik, two children have now begun their own households and there are two grandchildren!). We are both college teachers working with nutrition in culinary arts, and we each have academic as well as "hands-on" training in foods and nutrition. Thanks are extended to CRC Press, our friendly and knowledgeable editor Randy Brehm (with whom Dr. Vaclavik has published in the past), and our current friendly and dedicated editor Stephen Zollo, who provided the opportunity to be a part of this culinary publication adventure! Appreciation goes to those individuals who have enthusiastically reviewed the text proposal and/or chapter material, including Chef Brenden Mesch, EdD, CEC, CCE, associate dean of academic affairs, the Art Institute of Dallas; Andres Ardisson Korat, MS (food science), MA (gastronomy), food scientist, Frito Lay R&D; and nutrition professor Carolyn Rogan, MS, RD, CSSD, LD"-- _cProvided by publisher.
650		0	_aNutrition _vTextbooks.
650		7	_aMEDICAL / Nutrition. _2bisacsh.
650		7	_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh.
700	1		_aHaynes, Amy.
942			_2lcc _cBK
998			_c71812 _d130175
999			_c70240 _d70240