Caribbean Food and Nutrition for CSEC
$22.49

Caribbean Food and Nutrition for CSEC

By Anita Tull, Antonia Coward
US$ 22.49
Book Description

Caribbean Food and Nutrition is the new edition of the market leading text by Anita Tull and Antonia Coward. It has been revised to provide comprehensive coverage of the latest CSEC syllabus in Home Economics: Food and Nutrition. With Caribbean examples, statistics, and photographs, it is the perfect text for students who need a thorough foundation in food and nutrition.

Table of Contents
  • Front Cover
  • Title Page
  • Preface
  • Contents
  • 1 Nutrition
    • Diet and health
    • The nutrients
    • Protein
    • Fat
    • Carbohydrate
    • Food tests
    • Vitamins
    • Fat-soluble vitamins
    • Water-soluble vitamins
    • Mineral elements
    • Water
    • Energy
    • Digestion and absorption
    • The nutrient content of foods
  • 2 Nutritional status, diet and health
    • ABCDs of nutritional assessment
    • Dietary guidelines
    • Factors that influence foodhabits and choice of food
    • Nutritional disorders related to food deficiency
    • Nutritional diseases related to lifestyle choice
    • Role of physical activity in maintaining health
    • Questions and activities
  • 3 Providing food for different needs
    • Meal planning
    • Pregnant and lactating women
    • Nutritional requirements ofan infant (up to one year)
    • Toddlers and young children(up to five years)
    • School-age children
    • Adolescents
    • Adults
    • People living on low incomes
    • Older adults
    • Illness and convalescence
    • HIV/AIDS
    • Vegetarians
    • Religious groups
    • Food intolerance
    • Modifying meals to prevent nutritional disorders
    • Questions and activities
  • 4 Foods and food science
    • Food systems
    • Biotechnology
    • Functional foods ornutraceuticals
    • Food industry
    • Cereals
    • Fats and oils
    • Sugar and sweeteners
    • Milk
    • Cream
    • Cheese
    • Yoghurt
    • Eggs
    • Fish
    • Alternative protein foods
    • Gelatine
    • Legumes, pulses, and nuts
    • Herbs
    • Spices
    • Food additives
    • Convenience foods
    • Fast food
    • Food packaging
    • Questions and activities
  • 5 Practical food preparation
    • Principles behind the cooking of food
    • Food spoilage
    • Preservation of food
    • Home preservation of fruit
    • Choosing, preparing,and cooking food
    • Methods of cooking
    • Moist methods of cooking
    • Dry methods of cooking
    • Frying
    • Microwave cookery
    • Freezer cookery
    • Use of leftover foods
    • Raising agents
    • Cakes
    • Pastries
    • Yeast mixtures
    • Batters
    • Sauces
    • Salads
    • Soups and stocks
    • Summary of changes in foods during preparation
    • Summary of changes in foods during cooking
    • Food presentation
    • Food preparation for assignments, investigations,and examinations
    • Commercial restaurants
    • Questions and activities
  • 6 The kitchen
    • Kitchen planning
    • Materials used inthe home
    • Refrigerators
    • Kitchen equipment
    • Consumer protection
    • Kitchen safety
    • Questions and activities
    • Weights
    • Liquid measures
    • Oven temperatures
  • Index
  • Back Cover
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