内容

目次

Chapter 1 - Nutrition Basics: What's Inside Food, How it Functions and Healthy Guidelines Chapter 2 - Food Science Basics: Healthy Cooking and Baking Demystified Chapter 3 - Culinary Arts Basics: Healthy Cooking Fundamentals Chapter 4 - Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health Chapter 5 - Protein Basics: Animal and Vegetable Proteins in Foods and Health Chapter 6 - Lipid Basics: Fats and Oils in Foods and Health Chapter 7 - Vitamin and Mineral Basics: The ABC's of Healthy Foods and Beverages Chapter 8 - Fluid Basics: Healthfully Meeting Fluid Needs Chapter 9 - Diet and Disease: Healthy Choices for Disease Prevention and Diet Management   Chapter 10 - Weight Management: Finding the Healthy Balance Chapter 11 - Lifecycle Nutrition: Healthful Eating Throughout the Ages Chapter 12 - Global Food and Nutrition: World Food, Health and the Environment