Buku Teks
Gizi kulinari {BUKU WAJIB KEBIDANAN T}
Rohanta Siregar's “Gizi Kulinari” is a comprehensive guide that combines the science of nutrition with the art of cooking. The book highlights the importance of understanding the nutritional value of the food consumed while presenting a variety of healthy and delicious culinary recipes. The author begins with a discussion of the basics of nutrition, including macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals) as well as nutritional needs based on age, gender and health conditions. Next, readers are invited to understand the concept of balanced meals and the principles of a healthy diet. The book also offers a variety of practical and creative recipes packed with an emphasis on nutritional balance. Starting from main dishes, side dishes, to healthy snacks, each recipe is compiled by considering the nutritional aspects that the body needs. In addition, “Gizi Kulinari” also presents tips and tricks in selecting, storing, and processing food ingredients to maintain their nutritional content. Thus, readers not only gain an understanding of good nutrition, but can also apply it in their daily cooking practices. This book is a source of inspiration for anyone who wants to bring healthy and nutritious dishes to the family dinner table. By combining nutritional knowledge and culinary creativity, readers can create a healthier and more sustainable lifestyle for themselves and their loved ones.
2400100493 | 613.2 SIR g C1 | Perpustakaan Terpadu - Polkesjati (RB. 32 C) | Tersedia |
2400100494 | 613.2 SIR g C2 | Perpustakaan Terpadu - Polkesjati (RB. 32 C) | Tersedia |
2400100495 | 613.2 SIR g C4 | Perpustakaan Terpadu - Polkesjati (RB. 32 C) | Tersedia |
2400100496 | 613.2 SIR g C3 | Perpustakaan Terpadu - Polkesjati (RB. 32 C) | Tersedia |
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