Essentials of Nutrition for Chefs
Culinary Nutrition Publishing
OverviewEssentials of Nutrition for Chefs gives culinary students the knowledge they need to prepare the healthful, flavorful food that discerning diners demand. This ground-breaking textbook used in culinary schools and by chefs and food writers, presents a unique look at nutrition through the lens of food. It is designed to help chefs prepare food that is as healthful as it is delicious. In addition to providing practical applications of nutrition principles, the book showcases working chefs around the country and real-life scenarios from a variety of operational perspectives, including schools, healthcare, restaurants, and business and industry. The book features advice, charts, best-practice tips and guidance from 65 food and nutrition experts. A guide with lesson plans and activities is available for use by instructors.
Mary Abbott Hess, a nationally recognized expert in food and nutrition communications, is partner with Culinary Nutrition Publishing LLC. As a nutrition educator, Mary believes that great-tasting, healthful foods enhance quality of life.
Mary served as chairman of the board of directors of The American Institute of Wine & Food. She is also a former president of The Academy of Nutrition and Dietietics and served as founding chair of the Academy’s Food & Culinary Professionals Dietetic Practice Group. While holding the Steenbock Chair at the University of Wisconsin-Stout, Mary developed nationally used nutrition education materials and programs. In 1997, a national award for food and culinary excellence was endowed in her name, and in 2005 the Academy recognized Mary’s service to the dietetics profession with it’s highest honor, the Marjorie Hulsizer Copher Award.
Since 1996, Mary has published and spoken extensively on the influence of flavor on eating behavior and the importance of portion control. She is frequently interviewed by print and electronic media, is a popular speaker at meetings of national organizations, and has been invited to testify before several congressional committees.
Mary is the award-winning author of nine books and more than 75 articles in professional journals and the popular press. Her most recent book, Essentials of Nutrition for Chefs, 2nd edition, won a 2011 IACP Cookbook Award. Her Review of Dietetics: 2015-2016 Edition is a popular text assisting dietitians in attaining certification. She is co-author of Portion Photos of Popular Foods.
Catharine Powers, an innovative communicator and engaging trainer, is founding partner with Culinary Nutrition Associates LLC, a consulting firm with a unique expertise in assisting their clients in navigating the nutrition maze and translating scientific information into tasty bites. Currently, this firm is focused on improving the quality of school meals and helping schools incorporate more school-made foods into their menus. She is executive director of www.HealthySchoolRecipes.com.
Cathy is also a partner with Culinary Nutrition Publishing LLC, a boutique publishing company specializing in resources for dietetic and culinary professionals. She is co-author of the textbook, Essentials of Nutrition for Chefs, the IACP 2011 cookbook winner for the Health and Special Diet category. She also is the co-author of Portion Photos of Popular Foods and Recipe Nutrient Analysis: best practices for calculation and chemical analysis.
Cathy is a trainer with the Institute of Child Nutrition and was project manager for their award-winning training program, Cooks for Kids and was project coordinator for the revision of their online course, Culinary Techniques for Healthy School Meals. Cathy spent nearly 15 years at the world’s most prominent culinary education facility, The Culinary Institute of America (CIA) where she was instrumental in developing the Institute’s cutting-edge nutrition program. She is currently chair of the CIA's Healthy Kids Collaborative. She is the project developer and lead trainer for Indiana’s Culinary Skills for A+ School Meals.
Cathy is a founding member and past-chair of the Academy of Nutrition and Dietetics' Food & Culinary Professionals Dietetic Practice Group and is a long-time member of Dietitians in Business and Communications and School Nutrition Services Dietetic Practice Groups. In 2004, the Academy honored her with its prestigious Medallion Award. Cathy currently serves on Indiana University of Pennsylvania's Department of Food and Nutrition Advisory Board, and was recognized by them as an Alumni Ambassador in 1989. She received her Master of Science from Purdue University.