Diets, Recipes and Culinary Practices Book

Foods, Recipes and Culinary Practices

Summary

Want to know more about dietetics and nutrition? This second edition of "Food, recipes and culinary practices" is for you.

The latter is intended for students, dietetics professionals as well as gourmets who want to have fun while maintaining a stable food balance. If you are not in the business, it will allow you to to better apprehend and understand the vocabulary of dietetics and will be able to support you in your day-to-day culinary success.

Written by our dietician Flora Massanella and Sophie Ferreira, it's a true Gastro-Nutritionist bible that will finally help you reconcile food hygiene and taste buds!

It swaps the illustrations of conventional cookbooks for information on the impacts of food connections, different types of cooking, etc.

It is more of a daily guide to make your culinary schedules and your most gourmet recipe creations by teaching you the alchemy of food, the accommodations of dishes, diets, nutritional values ​​and even tips! It also includes many recipes and techniques both on dishes and their presentations and desserts and their production techniques.

So if you want to combine balance and indulgence, this book is for you!

The authors of the book

Sophie Ferreira, Dietitian-Teacher

Former dietitian in a hospital environment, she has been teaching since 2001 in biotechnologies and then in culinary techniques, knowledge of food and the HACCP method at the EDNH (School of Dietetics and Human Nutrition) and at the Diderot courses. Member of the Diet BTS Jury.

Flora Massanella, Dietitian-Nutritionist and behaviorist

She practices in a private practice (general and specific nutrition consultations). Teacher at EDNH and Diderot courses and culinary techniques and HACCP method (food safety and quality). She specializes in eating disorders (anorexia, bulimia, hyperphagia, compensatory behavior) and sports nutrition. Member of the Diet BTS Jury.

Summary of the book

Part 1: What to eat, how to buy?

• Learn to cook to learn to eat well
• Understanding food labels

Part 2: Food Security

• Consumer protection: food hygiene on our plates
• Implementation

Part 3: Culinary practices, nutritional interests and health particularities

• General
• The heart of culinary techniques

Part 4: Associated diets

• Diet low in irritating fibers
• Light normal diet
• Residue-free diet
• Fiber-enriched diet with a low glycemic index
• Diet and diabetes
• Dietary measures in case of dyslipidemia
• Low calorie diet and food rebalancing
• Food for pregnant and breastfeeding women
• Standard and wide sodium diet
• Strict sodium diet
• Texture modified diets: liquid textures
• Texture-modified diets: soft textures
• High protein and high energy diet
• Low protein diet
• Gluten-free diet

Appendices