Culinary Nutrition: The Science and Practice of Healthy Cooking
Author:   Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND (President/Owner of Jacqueline B. Marcus & Associates, Lake Forest, IL, USA)
Publisher:   Elsevier Science Publishing Co Inc
Edition:   2nd edition
ISBN:  

9780443160042


Pages:   880
Publication Date:   11 July 2025
Format:   Paperback
Availability:   Available To Order   Availability explained
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Culinary Nutrition: The Science and Practice of Healthy Cooking


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Culinary Nutrition: The Science and Practice of Healthy Cooking

Full Product Details

Author:   Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND (President/Owner of Jacqueline B. Marcus & Associates, Lake Forest, IL, USA)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Edition:   2nd edition
Weight:   2.370kg
ISBN:  

9780443160042


ISBN 10:   044316004
Pages:   880
Publication Date:   11 July 2025
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Table of Contents

1. Nutrition Basics 2. Food Science Basics 3. Culinary Arts Basics 4. Carbohydrate Basics 5. Protein Basics 6. Lipid Basics 7. Vitamin and Mineral Basics 8. Fluid Basics 9. Diet and Disease 10. Weight Management 11. Life Cycle Nutrition 12. Global Food and Nutrition

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Author Information

Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Lake Forest, Illinois, United States. She holds a Bachelor of Science degree in family, consumer and nutrition sciences and a master-of-science degree in food and nutrition from Northern Illinois University, and is the recipient of the Outstanding Alumni Award from NIU and the Medallion Award from the Academy of Nutrition and Dietetics.

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