Description
Written by a dietitian who teaches Indian cooking classes, this is a wonderful culinary exploration of Indian culture, food traditions, spices, and unique Indian vegan foods. Over 150 healthy recipes.
Course Objectives
OBJECTIVES for SELF-STUDY COURSE
Upon successful completion of this self-study course, the users will be able to:
1. Discuss the major cultural characteristics of Indian vegan eating.
2. Identify foods commonly eaten and those avoided by persons following an Indian vegan diet.
3. Better determine appropriate foods for Indian patients’ needs and nutrition therapy intervention for patients.
4. Better discuss medical and culinary uses of spices used in Indian cooking.
Learning Codes
- (2000) Science of food and nutrition
- (2020) Composition of foods, nutrient analysis
- (4000) Wellness and public health
- (4110) Vegetarianism
- (8000) Food Service Systems and Culinary Arts
- (8015) Cultural/ethnic food and culinary practices
- (8020) Equipment management
- (8060) Culinary skills and techniques
- (8070) Food production, quantity purchasing
- (8080) Food styling and food presentation
- (8090) Menu planning and development, nutrient analysis
- (8130) Sensory perception and evaluation of foods and ingredients
Book Details
| Author | Madhu Gadia, MS, RD |
|---|---|
| Year Published | 2009 |
| Edition | 1st Edition |
| Publisher | Perigee Trade |
| ISBN | 978-0-399-53530-7 |
| Format | Paperback |
| Page Count | 240 |
About the Author
Madhu Gadia, MS, RD, is an expert on Indian Cuisine and has authored several Indian cookbooks. She teaches Indian cooking classes and develops recipes, and has over 25 years of experience as a nutrition counselor, diabetes educator, writer, and a speaker. Her experience and expertise includes healthy eating, weight loss, diabetes, cardiovascular disease, and other health/nutrition related topics.
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