New Textbook Brings Taste of Nutrition into Culinary Classrooms
Culinary Nutrition Publishing, LLC, has released Essentials of Nutrition for Chefs, a ground-breaking textbook designed for use in culinary programs and by food writers. Co-authors Catharine Powers, MS, RD, LD, and Mary Abbott Hess, LHD, MS, RD, LDN, FADA, are well respected educators known for their commitment to bridging the gap between culinary art and nutrition science.
Essentials of Nutrition for Chefs (416 pages, $65.00), which presents a unique look at nutrition through the lens of food, is designed to help chefs prepare food that is as healthful as it is delicious. In addition to providing practical applications of nutrition principles, the book showcases working chefs around the country and real-life scenarios from a variety of operational perspectives, including schools, healthcare, restaurants, and business and industry. The book features advice, charts, best-practice tips and guidance from 65 food and nutrition experts.
Essentials of Nutrition for Chefs also contains 35 recipes illustrating concepts discussed in each chapter. All the recipes have been standardized, tested, calculated and converted into both food exchanges and carb-counting units.
“Today’s culinary professionals have an opportunity to show that planning, preparing and serving nourishing and appealing foods to guests is not only the right thing to do but also makes good business sense,” says Powers. “Essentials of Nutrition for Chefs is a roadmap for this journey.”
“Within its pages,” adds Hess, “are answers to hundreds of questions chefs have asked us over the years, the most current nutrition thinking and facts, and almost all of the things chefs should know to create healthful foods.”
Table of contents, sample pages and ordering information are available at the Culinary Nutrition Publishing Web site, www.nutritionforchefs.com. Instructor materials will be available to qualified instructors.
Powers has extensive experience developing innovative training and curricular materials for chefs, dietitians and others in the foodservice industry. She spent nearly 15 years at The Culinary Institute of America (CIA), where she was instrumental in developing the institute's leading-edge nutrition program, including the award-winning St. Andrew's Café. Later, as the CIA's associate dean for curriculum and instruction, Powers worked closely with chefs to develop unique nutrition education resources. Today, she trains foodservice operators across the country on how to put healthful cooking principles into practice.
Hess, a nationally recognized expert in food and nutrition communications, is president of Chicago-based Hess & Hunt Nutrition Communications, Inc., which has provided consulting services to the food and health industries and to government for 30 years. She has served as chairman of the board of directors of The American Institute of Wine & Food and is also a former president of The American Dietetic Association. Hess has published and spoken extensively on the influence of flavor on eating behavior and the importance of portion control. She is frequently interviewed by print and electronic media, is a popular speaker at meetings of national organizations, and has been invited to testify before several congressional committees. This is her ninth book.