ManageFirst
Description
This particular guide is a brief competency guide which is focused on Culinary Nutrition. Designed to provide trainees with marketable management skills for a career within the Culinary Arts and Foodservice industryThe NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. 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. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Trainees earn a certificate for each exam passed. Packaged with this book, is also a <b>NEW! Exam Prep Guide. </b>
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Content
<b>Chapter 1 Nutritional Cooking - Art and Science</b>
? 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
<b>Chapter 2 The Basic Nutrients - Their Importance in Health</b>
? 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
<b>Chapter 3 Understanding Nutritional Guidelines and Labeling</b>
? A Healthy Diet
? Dietary Reference Intakes
? <i>Dietary Guidelines for Americans 2005</i>
? MyPyramid
? Nutrition LabelingImplementation and Interpretation
<b>Chapter 4 Carbohydrates</b>
? Carbohydrate Basics
? Simple Carbohydrates: The Sugars
? Complex Carbohydrates: Polysaccharides
? Dietary Fiber
? Digestion, Absorption, and Metabolism of Carbohydrates
? Carbohydrates and Health Problems
<b>Chapter 5 Proteins</b>
? Protein Basics
? Proteins and Nutrition
? Nutritional Properties of Proteins
? Protein Changes during Cooking
? Excessive and Insufficient Protein in the Diet
? Dietary Requirements for Protein
<b> </b>
<b>Chapter 6 Lipids</b>
? 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
<b>Chapter 7 Vitamins, Minerals, and Water</b>
? 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
<b>Chapter 8 Food with Nutritional Appeal</b>
? Growing Nutritious Food
? Harvesting, Transporting, and Processing Nutritious Food
? Receiving, Storing, and Preparing Nutritious Food
? Cooking Nutritious Food
<b>Chapter 9 Cooking and Eating More Healthfully</b>
? How People Taste Food
? Cooking More Healthfully
? Adapting Recipes for Good Nutrition
<b>Chapter 10 Eating in the </b><b>United States</b>
? 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
<b>Field Project</b>
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<b>Index</b>