Professor Mark Wahlqvist

Australian Kitchen Nutrition

Wahlqvist ML & Collins L. Melbourne: MacMillan,1984.

Section I :

1.Dietary Guidelines

Section II:

1.Ingredients and Cooking Techniques

2.Nutritional Characteristics of lngredints

3.Nutritional Characteristics of lngredints Table

4.Conversion Tables

5.Principles of Cookery and Kitchen Nutrition

6.Why cppk food ?

7.General principles for reducing

8.essential nutrient loss

9.Cooing methods

10.Stocks

11.Preservation of food

12.Marinating

13.Use of raw vegetables

14.Making food more interesting

15.Herbs and Spices Table

Section III:

16.Recipe Modification

17.Food Variety

18.Weight Control

19.Dietary Fibre-Rich Foods

20.Low Added Sucrose

21.Low Fat

22.Low Salt

23.Low Alcohol

24.Regular Water Intake

Section IV:

25.Recipes and Mennu Planning for Special Situations

26.Coeliac Disease

27.Diabetes

28.High Blood Fats

29.High Blood Pressure