Welcome to the website for Marcus, J: Culinary Nutrition: The Science and Practice of Healthy Cooking, 1st Edition.
The first textbook specifically written to bridge the relationship among nutrition, food science and the culinary arts, Culinary Nutrition: The Science and Practice of Healthy Cooking uses an integrated format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainable, health-beneficial and taste-desirable foods and beverages and to bring this exciting approach to nourishment to life.
This companion site features the following pedagogical elements:
- About the Author: Biography and contact information for Jacqueline B. Marcus
- Recipes: All of the recipes from the book with 32 delicious photos from Grace Natoli-Sheldon to enhance the learning experience
- Serve it Forth: Hands-on, in-class and outside activities from each chapter covering a variety of real-life nutrition, food science and culinary arts topics
- Check Please: Multiple-choice and essay questions to assess knowledge and prepare for the upcoming chapters
To access these elements, you will need to register for the site and enter the password answer