Essentials of Nutrition for Chefs

Catharine Powers, MS, RD, LD
Mary Abbott Hess, LHD, MS, RD, LDN, FADA

Essentials of Nutrition for Chefs is the award winning textbook used in culinary programs around the country. In addition to providing practical applications of nutrition principles, the book also showcases resource lists, case studies, best practices, emerging issues, and advice from 65 chefs and nutrition experts.

ISBN: 9780981676944
400 pages
$65.00 (Hardback)

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.

Essentials of Nutrition for Chefs garnered top honors in the Health and Special Diets category at the 2011 International Association of Culinary Professionals (IACP) book awards. It was also a finalist in the Professional Kitchens category.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Instructor materials are available to qualified instructors at colleges and universities adopting the text.

185 page instructor guide including lesson plans
700 test question bank
13 PowerPoint presentations
Interactive student activities

To gain access to the materials, register for an account and you’ll be emailed when access has been granted.

“If you are looking for a book that’s an all-around, useful nutrition reference on just about everything, Essentials of Nutrition for Chefs is a great choice. It’s a straight-forward guide written for culinary students, chefs, food educators and food writers.”

Food Management magazine
March 1, 2011

Essentials of Nutrition for Chefs is a must-have text and resource for culinary students and seasoned chefs alike. The nutrition information is food-focused and packaged in a way that is relevant to the daily work of a chef.”
Garrett Berdan, RD, LD
Nutrition and Culinary Educator
White House Champion of Change
Supervisor, Nutrition Services for the Spokane Public Schools

“There was a time when nutrition was considered purely clinical. Not anymore. Today nutrition means good, fundamental cooking. It starts with ingredient selection, then menu design, then cooking techniques. If you cook well and build flavor, the food will be healthful, too.”

Ron DeSantis, CMC, AAC, CHE
Principal Advisor, CulinaryNXT    

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