Cooking with a Chef: A Culinary Nutrition Intervention for College Aged Students

Cooking with a Chef: A Culinary Nutrition Intervention for College Aged Students
By:
Published on 2009 by ProQuest

9781109134346

From the comparison of the pre- and post-survey, both intervention groups significantly scored higher on the scales for Cooking Self-Efficacy (p=0.041), Cooking Techniques Self-Efficacy (p=0.012), Self-Efficacy for Fruits, Vegetables, and Seasonings (p=0.002), Knowledge of Cooking Terms and Techniques (p

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This Book was ranked 16 by Google Books for keyword Cooking Education & Reference.

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Gilham MB. Vicker J. Peer involvement in the nutrition \u003cb\u003eeducation\u003c/b\u003e of college \u003cbr\u003e\nstudents. ... Impact of nutrition \u003cb\u003eeducation\u003c/b\u003e on female athletes. ... 395. \u003cb\u003ecooking\u003c/b\u003e \u003cbr\u003e\nclasses increase fruit and vegetable intake and food safety behaviors in youth \u003cbr\u003e\nand adults.

Culinary Nutrition

Culinary Nutrition
By:"Jacqueline B. Marcus"
Published on 2013-04-15 by Academic Press

9780123918833

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to connect food science, nutrition and culinology. The book uses real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores the basics of proteins, carbohydrates, and lipids, issues of diet and disease, including weight management, and food production and preparation topics. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

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This Book was ranked 36 by Google Books for keyword Cooking Methods.

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