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Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond, Lisa M. Brefere

Posted On March 24, 2017 at 7:51 am by / Comments Off on Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond, Lisa M. Brefere

By Karen E. Drummond, Lisa M. Brefere

As a result of elevated information of the final patron and elevated realization to weight problems within the U.S. inhabitants, cooks and restaurateurs are anticipated to supply fit choices. This up to date advisor covers middle dietary issues similar to carbohydrates, nutrients, and nutritional wishes from a culinary standpoint. using a full-color layout, pictures, and illustrations, the authors hyperlink dietary ideas with fit cooking options and recipes. cooks, restaurateurs, dieticians, and different foodservice execs will locate this booklet a useful connection with assembly the dietary wishes in their buyers.

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Whether organic foods taste better is to some extent a matter of personal taste. Also, taste will vary among any fresh produce, depending on their freshness, the seeds used, where they were grown, and so on. Sometimes when consumers see a box of organic crackers or cookies, they mistakenly think that the product must be healthier and lower in kcalories than a nonorganic product. The truth is that an organic cookie does contain organic ingredients, but it could still use white flour, butter, and sugar just like the nonorganic cookie and contain an equal number of kcalories.

3. Growth. Children, pregnant women, and lactating women have higher BMRs. 4. Height. Tall people have more body surface than shorter people do and lose body heat faster. Their BMR is therefore higher. 5. Temperature. BMR increases in both hot and cold environments, to keep the temperature inside the body constant. gov 2012. 6. Fever and stress. Both of these increase BMR. The body reacts to stress by secreting hormones that speed up metabolism so that the body can respond quickly and efficiently.

Courtesy of Zurjeta/Shutterstock. 8 C HAPT ER 1 Introduction to Nutrition FIGU RE 1-5 The heat of hot peppers is felt not by the taste buds but by pain receptors in the mouth that sense heat. Reprinted with permission of John Wiley & Sons, Inc. When incorporating umami ingredients such as Parmesan cheese and tomato products into recipes, chefs can reduce the fat and salt content of foods without sacrificing flavor. Chefs can also build umami flavor through cooking techniques. Any process that breaks down protein—such as drying, aging, curing, and slow cooking—increases umami because glutamate is released from protein.

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