Continuing Educations for RDs & DTRs with selected courses for RNs, CDEs & CDMs.

Helm Publishing

Techniques of Healthy Cooking

1st Edition

Culinary Institute of America
Course Expiration Date: Jul-31-2014
From the Culinary Institute of America, the top culinary school in the U.S., here is a book to suggest to chefs, friends, and clients. Use when teaching a culinary class, grocery tour, or individual clients. learn more...

Availability: In stock

Product Name Price
Book Only (250)
$65.00
10 CE Hrs. - Paper Test Only (253)
$45.00
10 CE Hrs. - Book & Paper Test (254)
$105.00
18 CE Hrs. - Paper Test Only (251)
$75.00
18 CE Hrs. - Book & Paper Test (252)
$135.00
10 CE Hrs. - Online Test Only (W253)
$45.00
10 CE Hrs. - Book & Online Test (W254)
$105.00
18 CE Hrs. - Online Test Only (W251)
$75.00
18 CE Hrs. - Book & Online Test (W252)
$135.00

Techniques of Healthy Cooking

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  • Techniques of Healthy Cooking
  • Back Cover
  • Table of Contents - 1
  • Table of Contents - 2
  • Table of Contents - 3
  • Table of Contents - 4
  • Table of Contents - 5
  • Table of Contents - 6

Description

Written by former CIA instructor, Cathy Powers, MS, RD and Marjorie Livingston, RD, here is a book to suggest to chefs, friends, and clients. Use when teaching a culinary class, grocery tour, or individual clients. 157 pages of healthy food selection, food prep, and safety guidelines. 400 pages of healthy recipes, each with its nutritional analysis.

Course Objectives

OBJECTIVES for SELF-STUDY COURSE Upon successful completion of this self-study course, the users will be able to: 1. Discuss the basic principles of how to make meals and prepared foods healthier. 2. Identify the most important cooking techniques in making foods flavorful and interesting. 3. Briefly explain the major considerations in preserving nutrient content of foods in storage, preparation and plating. 4. Give three ideas for marketing a healthier menu in a food service setting.

Learning Codes

  • (2000) Science of food and nutrition
  • (2020) Composition of foods, nutrient analysis
  • (2030) Food preservation, additives, irradiation
  • (2070) Macronutrients: carbohydrate, fat, protein, fiber, water
  • (2080) Microbiology, food toxicology
  • (2090) Micronutrients: vitamins, minerals
  • (4000) Wellness and public health
  • (4030) Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
  • (4040) Disease prevention
  • (8000) Food Service Systems and Culinary Arts
  • (8010) Child and Adult Food Programs
  • (8020) Equipment management
  • (8030) Facilities layout, planning and design
  • (8040) Food safety, HACCP, and sanitation
  • (8050) Food distribution and service
  • (8060) Culinary skills and techniques
  • (8070) Food production, quantity purchasing
  • (8080) Food styling and food presentation
  • (8090) Menu planning and development, nutrient analysis

Recommended for...

  • Registered Dietitians (RD)
  • Dietetic Technicians Registered (DTR)
  • Certified Dietary Managers (CDM)

Book Details

Author Culinary Institute of America
Year Published 2008
Edition 1st Edition
Publisher Wiley
ISBN 978-0-470-05232-7
Format Hardback
Page Count 578

Why we chose this book

Cathy Powers, RD, is a great dietitian with unique experience as a former instructor at the Culinary Institute of America in Hyde Park, NY, and I wanted the book because she was an author. It's basic for many, but a good resource to use for cooking classes, working with chefs, and counseling clients on healthy cooking skills.

About the Author

Written by Cathy Powers, MS, RD and Marjorie Livingston, RD for the Culinary Institute of America, one of the world's leading culinary schools with locations in Hyde Park, NY, and St. Helena, CA. Cathy was an instructor at the CIA for many years.
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Continuing Educations for RDs & DTRs with selected courses for RNs, CDEs & CDMs.

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