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Practical Cookery for the Level 3 NVQ and VRQ Diploma
by David Foskett Patricia PaskinsBecome an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text
Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships
by David Foskett Patricia Paskins Neil RippingtonTrust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book
Practical Cookery: For NVQ and Apprenticeships
by John Campbell David Foskett Patricia PaskinsPractical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe book and reference source throughout your career. With over 600 recipes in the book, and more online, the range is unsurpassed. Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favourites that have grown up with Practical Cookery. Now with video links: Use the QR code or web link to view some of the recipes on your smartphone, laptop or tablet. Teaching the best in the business for 50 years - don't train to be a chef without it.
Practical Nutrition and Hydration for Dementia-Friendly Mealtimes
by Lee MartinPresenting simple and cost-effective solutions for maintaining and improving mealtime abilities, this book discusses the practical aspects of eating and drinking as part of person-centred dementia care.Due to cognitive decline, changes in mealtime abilities can lead to malnutrition and related issues for people with dementia, alongside feelings of powerlessness and isolation. This research-informed book explains how to make the most of mealtimes for increased nutritional intake, socialising, and food enjoyment, in a range of care settings. The book covers topics such as the physical act of eating and drinking, creating a comfortable and friendly dining environment, using appropriate tableware, and dealing with common issues such as problems with swallowing and choking.
Practical Paleo: A Customized Approach To Health And A Whole-foods Lifestyle
by Diane SanfilippoWith more than half a million copies sold, the first edition of Practical Paleo revolutionized the way we think about food and our bodies. Dubbed “The Paleo Bible” by readers, it explained how simply eating real, whole foods and avoiding processed, refined foods can improve our health—including reducing or even eliminating symptoms associated with common health disorders. Now, this second edition has been updated to include new information, answer common questions, and make it even easier for you to customize your diet to meet your personal health goals. What’s new? TWO ENTIRELY NEW CHAPTERS • “Getting Started with Paleo” shows you step by step how to switch to the Paleo way of eating, whether you want to go all-in all at once or transition gradually over time. This chapter also includes a a more comprehensive explanation of the 4R Protocol, which walks you through removing harmful foods, repairing the gut, reinoculating with beneficial bacterial, and reintroducing foods that were previously eliminated. • “Living the Paleo Lifestyle” offers tips and suggestions for navigating holidays and parties, talking to friends and family about Paleo, getting your kids involved in the kitchen, and much more. 3 NEW 30-DAY MEAL PLANS • The new meal plans provide guidance for addressing common health concerns: Adrenal Health (stress management), Healthy Hormones (for both women and men), and Liver Detox Support. • There’s also a new detailed guide to finding the meal plan that’s right for you, so you can get the health benefits you need with the fewest restrictions. 40+ NEW RECIPES! • These brand-new, mouthwatering recipes range from breakfast foods to family-friendly weeknight meals—many of which are one-pot or meal-in-one and use budget-friendly proteins. • Recipes from the last edition have been updated based upon reader feedback over the years • There’s also a new guide to special ingredients and where to find them Plus, additions throughout the book explore new topics, such as when eating low-carb can actually be a problem, how stress affects the adrenal system, and why the government changed its mind about dietary cholesterol. And the organization has been extensively revised to make the valuable information on food and how it affects the body more user-friendly—and easier to apply to your own health needs. Practical Paleo has proven to be the resource people reach for again and again for information on healthy living, delicious recipes, and guidance on changing your diet to improve your health.
Practical Public Health Nutrition
by Roger HughesProviding the reader with a practice-focussed approach to public health nutrition intervention management, Practical Public Health Nutrition is a crucial resource for dietitians, community and public health nutritionists and related health professionals in need of a practical guide to practicing public health nutrition. Internationally recognised experts Hughes and Margetts describe in detail the rationale, processes and tools that can be used to assess population needs, analyse problems and develop effective interventions at a community level. Exercises in each section of the book contribute to a collective PHN intervention plan, providing the reader with the opportunity to demonstrate an outcome of intervention management. Unique in its approach to teaching the practical applications of this increasingly crucial discipline, Practical Public Health Nutrition is a vital purchase for anyone working in the public health arena. Clearly outlines the practice of PHN intervention management Covers rationale, processes and tools needed to develop effective interventions at community level Written by 2 internationally respected authorities on the discipline of Public Health Nutrition Essential text for dietitians, community and public health nutritions and related health professionals
Practical Recipes in Turkish Cuisine
by Omur AkkorPractical Recipes in Turkish Cuisine continues Chef Akkor's tradition of delivering authentic dishes from a rich culture that tells the story and heritage of a strong and resilient people. Akkor takes his readers on a culinary journey that includes creamy Yogurt and Mint Soup known as Yayla Çorbas, traditional Splendid Hummus (Humus-u Ala), Turkish Green Beans called Taze Fasulye, Meatballs with Vegetables (Sebzeli Köfte), Paradise Mud (Cennet Çamuru), and so much more! In Turkish Cuisine, food is a blessing and is respected as such; meals are eaten with gratitude.
Practical Sanitation in the Food Industry
by Ian S. MaddoxThis book provides a clear, practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth, through descriptions of cleaning chemicals, to the management of Hazard Analysis Critical Control Point (HACCP) systems. It will be an invaluable basic text for all tertiary students who intend to work in the food industry, as well as for the existing industry personnel.
Practically Raw Desserts: Flexible Recipes for All-Natural Sweets and Treats
by Amber Shea CrawleyPractically Raw Desserts is a trove of scrumptious raw cakes, cookies, brownies, pies, puddings, candies, pastries, and frozen treats. All of chef Amber Shea Crawley&’s sweet creations allow substitution and adaptation for a non-raw kitchen. The recipes are free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and other nutrient-poor ingredients. Many recipes are also free of grains, oils, nuts, and added sugars. Ideal for beginners as well as seasoned raw foodists, Practically Raw Desserts is jam-packed with delicious, healthy-yet-indulgent treats that include:Baklava BlondiesSummer Fruit PizzaTuxedo Cheesecake BrowniesCashew Butter CupsConfetti Birthday CakePecan Shortbread CookiesDeep-Dish Caramel Apple PieDark Chocolate Sorbet With this flexible approach, you can delve into raw desserts at your own pace, even without special equipment or hard-to-find ingredients. The book provides recipe variations and ingredient substitutions that address many common food allergens. If you&’re looking for delicious and vibrant dessert recipes with maximum flavor and nutrition, then you&’ll love Practically Raw Desserts.
Practically Raw: Flexible Raw Recipes Anyone Can Make
by Amber Shea Crawley“Her recipes are inventive, balancing both raw and cooked foods, with an emphasis on health but never sacrificing taste . . . deliciously divine..” —Christy Morgan, The Blissful & Fit ChefPractically Raw’s revolutionary practicality and flexible approach let you enjoy Chef Amber’s delicious vegan dishes your own way, according to your budget and taste, every day or every once in a while, and as raw—or cooked—as you like.Certified raw chef Amber Shea has designed these recipes to be made with ordinary equipment and ingredients, and with the flexibility of many substitutions, cooking options, and variations. Ideal for beginners as well as seasoned raw foodists, Practically Raw has something for everybody, whether you want to improve your health and longevity, cope with food sensitivities, or simply eat fresher, cleaner, and better!Chef Amber’s creative, satisfying recipes include:Almond Butter Sesame NoodlesVegetable Korma MasalaFiesta Taco Roll-UpsPrimavera Pesto PizzaMaple-Pecan Kale ChipsCherry Mash SmoothiesParisian Street CrepesWarm Apple-Walnut CobblerThis beautiful new full-color edition (previously published by Vegan Heritage Press) includes a pantry guide, menus, money-saving and make-ahead tips, and nutrition information.“Beautiful and immensely helpful. The perfect cookbook for omnivores leaning toward veganism, as well as vegans leaning toward raw foods.” —Vegan.com“Amber’s easy-to-follow recipes make this healthful cuisine easy, joyfully approachable, and a veritable feast for the palate. Whether you’re a raw food neophyte or have been enjoying this healthy lifestyle for years, Amber’s fresh perspective is nothing less than ‘rawsome.’ Her Cocoa Corruption Smoothie is addictive.” —Dynise Balcavage, author of The Urban Vegan
Practically Useless Information on Food and Drink
by Norman KolpasThe ultimate gift book for the epicure who has everything. It features such facts as the names and sizes of champagne bottles, step-by-step instructions on how to slice a banana without peeling it (or even cutting the peel), the menu served the night the Titanic sank, ten edible figures of speech, intriguing quotes on eating and drinking from Kenneth Grahame, William Shakespeare, and Charles Dickens.Clever, engaging, and easy to browse for fun. For people seeking a resource on esoteric information, it is indexed for easy access to specific topics.
Practically Vegan: More Than 100 Easy, Delicious Vegan Dinners on a Budget: A Cookbook
by Nisha MelvaniMore than 100 delicious, easy, and colorful vegan dinners on a budget from the founder of the massive social media platform Cooking for Peanuts, with a foreword by Jonathan Safran Foer.Nisha Melvani appreciates that it's hard for many people to commit to being 100% vegan. But committing to one vegan meal a day—dinner—is much more feasible. For those trying to incorporate more vegan meals into your diet, Practically Vegan is your go-to weeknight dinner cookbook and the perfect entry to veganism.A registered dietitian nutritionist, Melvani offers solid, tested vegan recipes and a non-militant approach for those wanting to eat less meat. Plant-based cooking will no longer feel intimidating with easy-to-find ingredients that you will use in the kitchen over and over again. Inspired by the flavors she was introduced to while growing up in Jamaica, England, and Canada, as well as her own Indian heritage, Melvani shares over 100 delicious recipes, including Creamy One-Pot Cheesy Broccoli Pasta Soup, Cauliflower-Sweet Potato Curry, Sesame Noodle Veggie Stir-Fry, Mushroom Bourguignon, and more, accompanied by a foreword written by bestselling author Jonathan Safran Foer, who urged Melvani to write this cookbook after feeding his family her recipes.With easy-to-follow directions and recipe substitutions as well as culinary tips and tricks, Practically Vegan will be the helping hand you need to prepare a vegan dinner for yourself or your family with confidence.
Practicing Food Studies
by Amy Bentley, Fabio Parasecoli, and Krishnendu RayAn introduction to the burgeoning field of food studiesPopular and intellectual interest in food is on the rise. The breadth of concerns surrounding food ranges from animal welfare and climate change’s impact on food production to debates on the healthfulness of carbohydrates and fats, and fair compensation for restaurant and farm workers. Not only is there an expanding conversation about the ways in which we produce and consume our food, but there is growing attention being placed on the myriad ways in which food expresses and shapes shifting identities.Practicing Food Studies details the turn of the twenty-first century development and flourishing of food studies as a multidisciplinary field, focusing on its establishment at New York University. Food studies scholars have come from various fields such as history, sociology, economics, political science, nutrition, or public policy, but often felt limited by the conventions of their traditional discipline. Many gravitated to food studies to be able to describe and critically examine their specific areas of interest beyond the borders of academic disciplines. This volume explores the history of knowledge in which NYU Food Studies emerged, providing the opportunity to reflect on how academic fields are created and evolve as a response to institutional constraints and opportunities, the landscape of ideas, social movements, and public conversations.Practicing Food Studies is a compelling collection of essays compiling the research, ideas, and experiences of faculty members and graduates of the NYU Food Studies program—mapping the paths for intellectual and social engagement with food systems and its most urgent issues.
Prairie Home Breads
by Judith M. Fertig150 Splendid Recipes from America's Breadbasket for all Types of Breads, Biscuits, Scones, and Pastries
Prairie Home Cooking
by Judith M. FertigThe food of the Heartland is comfort food - and is certainly back in style. Judith Fertig interprets and perfects 400 homespun classics of the prairie table, from Homesteaders' Bean Soup to Breslauer Steaks and Chicken and Wild Rice Hot Dish. She serves up new dishes like Walleye Pike with Fennel and Herbs and Herb-Crusted Loin of Veal. Also included are the very best ethnic dishes, such as Bohemian Spaetzle, Czech Potato Dumplings, and Swedish Turnip and Carrot Charlotte.
Prairie Style Weddings: Rustic and Romantic Farm, Woodland, and Garden Celebrations
by Fifi O'NeillGet ideas for a rustic-themed bridal shower, rehearsal dinner, ceremony, or reception, plus ten DIY projects to add a homespun touch to your event.Rustic barns and gardens are popular settings for the intimate, personalized weddings that are among today’s top trends. Stylist Fifi O’Neill knows how to transform such venues into gorgeous “prairie style” celebrations that seamlessly blend ruggedness and elegance. This beautifully illustrated look-book with more than 150 photographs is filled with unique ideas for planning the perfect bridal shower, rehearsal dinner, ceremony, and reception. From a cheery garden-shed party to a dinner set amid a lush cornfield, Prairie-Style Weddings shows how to achieve an effortless look that is rich in personality and bursting with charm. Ten simple DIY projects add a homespun touch to any wedding event.
Prairie: Seasonal, Farm-Fresh Recipes Celebrating the Canadian Prairies
by Dan Clapson Twyla CampbellA GLOBE & MAIL BESTSELLEROver 100 Proud-to-be-Prairie recipes showcasing the seasons, produce, flavours, and traditions of one of Canada&’s most exciting culinary regions.Dan Clapson and Twyla Campbell take us on a grand tour of the many faces and places that make up the Canadian Prairies. With over 100 delectable recipes, Prairie draws inspiration from the beauty of the changing seasons as well as the many different ingredients and cultures that make the Prairies such a culinary hotspot. The book is filled withTried-and-true seasonal recipes that will introduce Prairie flavours to your home kitchen like Sorrel, Farro, and Chicken Soup and Saskatchewan Succotash SaladIngredients special to the Prairies like Sea Buckthorn, Haskap, and Saskatoon BerryIntroductions to many of the Prairie&’s most exciting chefs and their signature recipesA mix of modern and traditional recipes, from perogies to Beet MezzaluneNo matter the season, the Prairies are all about preserving every ounce of food, so of course there&’s also tons of helpful tips and tricks on reducing food waste. There&’s even a Staples chapter with recipes for stocking your pantry to keep you cooking all year long. Both a love letter to Canada&’s grandest provinces and an indispensable collection of recipes, Prairie is as inviting and bountiful as the region it celebrates.
Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue
by Amy Mills Mike MillsSignature recipes and wisdom from the country's foremost pitmaster Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as &“The Legend,&” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. Praise the Lard, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family&’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain&’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills&’ history.
Praise the Pig: Loin to Belly, Shoulder to Ham?Pork-Inspired Recipes for Every Meal
by Jennifer L. S. PearsallCook all your favorite cuts of pork for breakfast, lunch, dinner, and all-day snacks with recipes from a fellow pork lover! The porky pig--juicy, delectable, and irresistibly flavorful--has found its spotlight in American cuisine after being overshadowed by beef and chicken in the distant past. Today, the wondrous pig is celebrated in restaurants and household dining tables all over the country as crispy strips of bacon, tender pork loins, succulent hams, and bouncy sausages; so, what better way to take our relationship with piggy even further than with a cookbook dedicated to cooking the most scrumptious parts of the pig? In loving detail, bacon maven and pork pro Jennifer Pearsall highlights the consumer-friendly parts of the pig that you can find readily in any grocery store--loins and tenderloins, ham, bacon, sausage, and shoulder; the parts you want to eat the most! In over fifty recipes, she illustrates how to make full use of each part for breakfast, lunch, and dinner, as well as snacks on the go. Without using the typical dry "cookbook voice,” Pearsall takes you on a culinary journey through each recipe with her expertise and passion, sharp and witty tongue, personal anecdotes, and exhaustive details on how to cook the pig just right. Discover the versatility of the pig, express yourself in a multitude of porky creations, and honor the pig that we so often take for granted!
Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks
by Crystal WilkinsonA lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky.&“With Praisesong for the Kitchen Ghosts, Crystal Wilkinson cements herself as one of the most dynamic book makers in our generation and a literary giant. Utter genius tastes like this.&”—Kiese Laymon, author of the Carnegie Medal-winning HeavyPeople are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed.Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother&’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine.An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine&’s Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia.As the keeper of her family&’s stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.
Prashad At Home: Everyday Indian Cooking from our Vegetarian Kitchen
by Kaushy PatelSince winning everyone over on Ramsay's Best Restaurant, Prashad has grown in size and reputation, and so too has the Patel family. In this, their second book, Kaushy returns the focus to the heart of Indian home cooking. Traditional recipes have been simplified using readily available ingredients. These are the quick dishes that can be prepared in the evenings when you're tired after work, meals to leave bubbling away while you relax at the weekend and feasts for special occasions - as well as everything you need to serve alongside: the breads, the rice and the chutneys. You'll also find many recipes drawing influence from British, Chinese and Italian cuisines - a perfect combining of cultures in the kitchen. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too. Life is all about balance after all. Times have changed and what we eat should suit our lifestyle, but whether you have 20 minutes or two hours, cooking should be enjoyed, bringing both you and those you are cooking for pleasure.From bhajis to feast biryanis to beans on toast, Gujarati-style, here are more than 100 recipes to bring warmth, taste and texture into your home, all made with the Patel's characteristic love and passion for vegetarian food.
Prashad At Home: Everyday Indian Cooking from our Vegetarian Kitchen
by Kaushy PatelSince winning everyone over on Ramsay's Best Restaurant, Prashad has grown in size and reputation, and so too has the Patel family. In this, their second book, Kaushy returns the focus to the heart of Indian home cooking. Traditional recipes have been simplified using readily available ingredients. These are the quick dishes that can be prepared in the evenings when you're tired after work, meals to leave bubbling away while you relax at the weekend and feasts for special occasions - as well as everything you need to serve alongside: the breads, the rice and the chutneys. You'll also find many recipes drawing influence from British, Chinese and Italian cuisines - a perfect combining of cultures in the kitchen. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too. Life is all about balance after all. Times have changed and what we eat should suit our lifestyle, but whether you have 20 minutes or two hours, cooking should be enjoyed, bringing both you and those you are cooking for pleasure.From bhajis to feast biryanis to beans on toast, Gujarati-style, here are more than 100 recipes to bring warmth, taste and texture into your home, all made with the Patel's characteristic love and passion for vegetarian food.
Prashad Cookbook: Indian Vegetarian Cooking
by Kaushy PatelThe Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted in to a deli and then a restaurant, and Prashad was born. Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.
Pratos Sem Glúten E Sem Derivados Do Leite
by Amber Richards Pietra AcunhaFazer uma dieta sem glúten e sem laticínios pode ser um verdadeiro desafio, eu sei porque tenho que fazer isso devido a alergias alimentares. Essa é uma coleção de 40 receitas deliciosas que são tanto sem glúten quanto sem laticínios. Há 20 receitas de pratos principais, 10 de sopas e 10 de sobremesas. Elas são muito saborosas e podem vir a ser pilares em seu estilo de vida alimentar.Eu descobri, por acaso, uma alergia ao leite quando pensei estar desenvolvendo artrite. No meu caso, quando cortei os laticínios, fiquei 100% sem dor em apenas 3 semanas. Eu nunca tinha ouvido falar de uma conexão entre artrite e laticínios e, mesmo agora, se eu comer qualquer pedaço de queijo, mesmo que seja pequeno, no dia seguinte minhas juntas doem muito. Se você sofre de artrite, pense em considerar uma dieta sem laticínios por 60 dias e veja como suas dores são afetadas (se forem afetadas). Este livro dá algumas alternativas deliciosas!
Praxis der Sporternährung: Ein Leitfaden für Studierende und Fachkräfte der Ernährungs- und Sportwissenschaften
by Daniel König Anja CarlsohnDieses Lehrbuch richtet sich an Studierende und Fachkräfte der Sport- und Ernährungswissenschaften sowie an Sportlerinnen und Sportler, die an einem tiefgreifenden, evidenzbasierten und trotzdem gut verständlichen Einblick in die komplexen Verbindungen zwischen Ernährung und Sport interessiert sind. Die Autorinnen und Autoren sind allesamt Mitglieder der Expertenkommission für Sporternährung der Deutschen Gesellschaft für Ernährung (DGE). Innerhalb des Buchs werden die neuesten wissenschaftlichen Erkenntnisse in klar strukturierten Kapiteln behandelt. Von den Grundlagen der Ernährung bis hin zu spezifischen Ernährungsstrategien für verschiedene Sportarten deckt das Buch alle relevanten Themen ab und orientiert sich an den Richtlinien zur Sporternährung der DGE. Besonders wertvoll ist die praxisorientierte Herangehensweise: Anhand von verschiedenen Sportarten wird, illustriert durch anschauliche Tabellen und Abbildungen, die Theorie anwendungsorientiert in die Praxis transferiert. Obwohl das Buch als Lehrbuch konzipiert ist, können mit dem erlernten Wissen somit auch praktische Ernährungskonzepte auf der Basis evidenzbasierter Kriterien erstellt werden. Praxis der Sporternährung ist daher ein wichtiges Buch für alle Akteure im Sport, die ein grundlegendes Verständnis der Sporternährung aufbauen, vertiefen und praktisch anwenden möchten. Studierende finden hier ein Lehrbuch und Nachschlagewerk, das sie während ihres Studiums und darüber hinaus begleitet.