Culinary nutrition : the science and practice of healthy cooking

<P>Chapter 1

Nutrition Basics: What's Inside Food, How it Functions and Healthy Guidelines</p> <p>Chapter 2

Food Science Basics: Healthy Cooking and Baking Demystified</p> <p>Chapter 3

Culinary Arts Basics: Healthy Cooking Fundamentals </p> <p>Chapter 4

Carbohydrate Basics: Sugars, Starches and Fibers in Foods and Health</p> <p>Chapter 5

Protein Basics: Animal and Vegetable Proteins in Foods and Health</p> <p>Chapter 6

Lipid Basics: Fats and Oils in Foods and Health </p> <p>Chapter 7

Vitamin and Mineral Basics: The ABC's of Healthy Foods and Beverages</p> <p>Chapter 8

Fluid Basics: Healthfully Meeting Fluid Needs </p> <p>Chapter 9

Diet and Disease: Healthy Choices for Disease Prevention and Diet Management </p> <p>Chapter 10

Weight Management: Finding the Healthy Balance </p> <p>Chapter 11

Lifecycle Nutrition: Healthful Eating Throughout the Ages </p> <p>Chapter 12

Global Food and Nutrition: World Food, Health and the Environment</p>