ManageFirst
Nutrition with Pencil/Paper Exam
Published on 23. November 2006
Book
Paperback/Softback
240 pages
978-0-13-228386-1 (ISBN)
Description
Appropriate for Culinary Nutrition courses within Culinary Arts and Hospitality Management departments.
NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles.
Contents Include:
Test taking strategies
Practice exam questions written to the NRAEF test item writing guidelines
Explanations for answers with remediation to the competency guides
Glossary of key terms
A brief competency guide which is focused on Culinary Nutrition. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.
Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses.
This competency guide includes a PENCIL/PAPER version of the examination sheet. NRAEF ManageFirst: Nutrition w/ On-line Testing Access Code Card is also available.
For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst
If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson.com so we can have someone from our business and industry group contact you directly.
NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles.
Contents Include:
Test taking strategies
Practice exam questions written to the NRAEF test item writing guidelines
Explanations for answers with remediation to the competency guides
Glossary of key terms
A brief competency guide which is focused on Culinary Nutrition. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.
Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses.
This competency guide includes a PENCIL/PAPER version of the examination sheet. NRAEF ManageFirst: Nutrition w/ On-line Testing Access Code Card is also available.
For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst
If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email managefirst@pearson.com so we can have someone from our business and industry group contact you directly.
More details
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
Dimensions
Height: 221 mm
Width: 277 mm
Thickness: 13 mm
Weight
678 gr
ISBN-13
978-0-13-228386-1 (9780132283861)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
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Software
08/2014
2nd Edition
Pearson
€47.98
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Book
11/2012
2nd Edition
Pearson
€71.28
Shipment within 15-20 days
Content
Chapter 1 Nutritional Cooking - Art and Science
? What is Nutrition?
? How We Got to This Point
? Achieving Nutritious Food Choices
? Markets for Nutritious Cooking Skills and Knowledge
? Applying Nutrition Principles to Cooking Is Both Art and Science
Chapter 2 The Basic Nutrients - Their Importance in Health
? Healthy Body Weight
? Nutrients-Substances That Nourish the Body
? Carbohydrate, Protein, and Lipid
? Vitamins and Minerals-The Regulators
? Water-The Most Important Nutrient
? Nutritional Value of Food
? Digestion, Absorption, and Transport of Nutrients
Chapter 3 Understanding Nutritional Guidelines and Labeling
? A Healthy Diet
? Dietary Reference Intakes
? Dietary Guidelines for Americans 2005
? MyPyramid
? Nutrition LabelingImplementation and Interpretation
Chapter 4 Carbohydrates
? Carbohydrate Basics
? Simple Carbohydrates: The Sugars
? Complex Carbohydrates: Polysaccharides
? Dietary Fiber
? Digestion, Absorption, and Metabolism of Carbohydrates
? Carbohydrates and Health Problems
Chapter 5 Proteins
? Protein Basics
? Proteins and Nutrition
? Nutritional Properties of Proteins
? Protein Changes during Cooking
? Excessive and Insufficient Protein in the Diet
? Dietary Requirements for Protein
Chapter 6 Lipids
? Lipids: Structure and Function
? The Role of Lipids in the Body
? Cooking with Fats and Oils
? Dietary Intakes of Lipids
? Lipid Digestion and Absorption
? Lipids and Health
Chapter 7 Vitamins, Minerals, and Water
? What Are Vitamins and Minerals?
? Vitamins in the Diet
? Minerals in the Diet
? Retaining Vitamins and Minerals When Cooking
? Supplementation of Vitamins and Minerals
? Water in the Diet
Chapter 8 Food with Nutritional Appeal
? Growing Nutritious Food
? Harvesting, Transporting, and Processing Nutritious Food
? Receiving, Storing, and Preparing Nutritious Food
? Cooking Nutritious Food
Chapter 9 Cooking and Eating More Healthfully
? How People Taste Food
? Cooking More Healthfully
? Adapting Recipes for Good Nutrition
Chapter 10 Eating in the United States
? A Healthy Diet
? The American Diet
? Special Diets
? Popular Fad Diets
? Herbs and Herbal Supplements
? Relationship of Diet and Exercise
? Weight-Loss Diets
? Health Risks of American Diets
? Food Additives-Their Role and Impact
? Allergens in Food Items
Field Project
Index
? What is Nutrition?
? How We Got to This Point
? Achieving Nutritious Food Choices
? Markets for Nutritious Cooking Skills and Knowledge
? Applying Nutrition Principles to Cooking Is Both Art and Science
Chapter 2 The Basic Nutrients - Their Importance in Health
? Healthy Body Weight
? Nutrients-Substances That Nourish the Body
? Carbohydrate, Protein, and Lipid
? Vitamins and Minerals-The Regulators
? Water-The Most Important Nutrient
? Nutritional Value of Food
? Digestion, Absorption, and Transport of Nutrients
Chapter 3 Understanding Nutritional Guidelines and Labeling
? A Healthy Diet
? Dietary Reference Intakes
? Dietary Guidelines for Americans 2005
? MyPyramid
? Nutrition LabelingImplementation and Interpretation
Chapter 4 Carbohydrates
? Carbohydrate Basics
? Simple Carbohydrates: The Sugars
? Complex Carbohydrates: Polysaccharides
? Dietary Fiber
? Digestion, Absorption, and Metabolism of Carbohydrates
? Carbohydrates and Health Problems
Chapter 5 Proteins
? Protein Basics
? Proteins and Nutrition
? Nutritional Properties of Proteins
? Protein Changes during Cooking
? Excessive and Insufficient Protein in the Diet
? Dietary Requirements for Protein
Chapter 6 Lipids
? Lipids: Structure and Function
? The Role of Lipids in the Body
? Cooking with Fats and Oils
? Dietary Intakes of Lipids
? Lipid Digestion and Absorption
? Lipids and Health
Chapter 7 Vitamins, Minerals, and Water
? What Are Vitamins and Minerals?
? Vitamins in the Diet
? Minerals in the Diet
? Retaining Vitamins and Minerals When Cooking
? Supplementation of Vitamins and Minerals
? Water in the Diet
Chapter 8 Food with Nutritional Appeal
? Growing Nutritious Food
? Harvesting, Transporting, and Processing Nutritious Food
? Receiving, Storing, and Preparing Nutritious Food
? Cooking Nutritious Food
Chapter 9 Cooking and Eating More Healthfully
? How People Taste Food
? Cooking More Healthfully
? Adapting Recipes for Good Nutrition
Chapter 10 Eating in the United States
? A Healthy Diet
? The American Diet
? Special Diets
? Popular Fad Diets
? Herbs and Herbal Supplements
? Relationship of Diet and Exercise
? Weight-Loss Diets
? Health Risks of American Diets
? Food Additives-Their Role and Impact
? Allergens in Food Items
Field Project
Index