Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition, is one of the first textbooks specifically written to bridge the relationships among food science, nutrition and the culinary arts, as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, integrated with recipes and full-color photographs of finished dishes that emphasize the importance of environmental, sustainable, deliverable, health-beneficial and taste-desirable foods and beverages. Culinary Nutrition includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages create the optimum nutritional values for dietary needs; includes specific dietary requirements based on current research and recommendations and considers how foods and beverages are produced and accessed. The fully revised second edition includes updated United States Dietary Guidelines and recommendations; more plant-based, vegetarian and vegan recipes and meals; updated vitamin and mineral recommendations in relation to health and disease; environmental and sustainability considerations and many more. Culinary Nutrition is a valuable resource for undergraduate and graduate students in culinary nutrition, nutrition science, food science and culinary arts courses. It also appeals to Registered Dietitians/Nutritionists, professional chefs, food scientists and research chefs in product and menu development. It will also be an important adjunct for food and nutrition students in their basic and specialized curricula. Key Features, Explores the connections among the technical sciences of nutrition and food science and the culinary arts, as well as consumer choices for diet, health, well-being and enjoyment, Presents laboratory-type, in-class activities using limited materials with real-life applications of complex, scientific and technical concepts, Includes full-color photographs and complete recipes with applications to enhance learning experiences, Provides real-life applications with interviews by and viewpoints of authorities in nutrition, food science and the culinary arts, Offers online support for qualified instructors and students, including an exam test bank, case studies, recipe modifications for specialized diets and much more.