Selección de alimentos
Manual de prácticas
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Coordinación
Almeirim Isabel Acosta Bahena
Autor(es)
Adriana Nallely Lagos Sánchez Almeirim Isabel Acosta Bahena Laura Gisela Moreno Mejía Leyna Priscila López Torres Miriam Aracely Mercado Zepeda
La selección de alimentos es un factor importante a la hora de decidir lo que comemos, ya que nos ayuda a conseguir lo mejor para nuestra salud. Esta selección supone elegir porciones adecuadas de cada comida, la cantidad suficiente para conseguir un aporte nutrimental completo y variado, de manera que se representan todos los grupos de alimentos. El siguiente manual tiene como objetivo que los alumnos de nutrición conozcan la importancia de la selección, diseño y planeación de los alimentos, basándose en recetas estandarizadas, aplicando costeos de menús y factores de rendimiento, con la finalidad de presentar platillos de buena calidad, utilizando diferentes técnicas culinarias con creatividad, y tomando en cuenta la pluralidad y diversidad de la población.
CÓMO CITAR
Seleccione una norma...
APA
CHICAGO
IEEE
MLA
VANCOUVER
Opciones de compra
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Receta estandarizada
Costeo de menús y factores de rendimiento
Menú con carne de res como ingrediente principal
Menú con carne de cerdo con ingrediente principal
Menú con pollo como ingrediente principal
Menú con pescado y mariscos como ingredientes principales
Menú con frutas y verduras como ingredientes principales
Menú con cereales y leguminosas como ingredientes principales
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