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Food and Nutrition Adventures of TheFitFoodPro

By: , Posted on: November 6, 2013

Jacqueline B. Marcus, MS, RDN, LD, CNS, FADA, FAND, is President and Owner of TheFitFoodPro, Jacqueline B. Marcus & Associates, a multi-service food and nutrition consulting firm in Northfield, Illinois. She holds a Bachelor of Science degree in Family, Consumer, and Nutrition Sciences, and a Master of Science degree in Food and Nutrition from Northern Illinois University. As a registered dietitian and nutritionist, Ms. Marcus is known for mixing culinary, food, fitness, nutrition and wellness into recipes for success.

Recently, Ms. Marcus attended the Food & Nutrition Conference & Expo (FNCE), where Elsevier’s table promoted the latest and greatest in our food science and nutrition books and journals. Here is Ms. Marcus in our booth, holding her book, Culinary Nutrition: The Science and Practice of Healthy Cooking and the current copy of the Journal of the Academy of Nutrition and Dietetics – also published by Elsevier.

Jacqueline Marcus at FNCE


Right before her trip to FNCE, Ms. Marcus traversed Israel on a 12-day educational expedition. She has been writing daily entries on her Facebook page, detailing the food and nutrition experiences that she encountered as she traveled. Take a look at her first travel day.

Day 1 – Tel Aviv – Dinner at Maganda Restaurant in the Yemenite Quarter

Still half asleep from traveling half way across the world, I’m confronted by my vegetarian dinner of dolmades (stuffed grape leaves with rice), green beans with tomatoes, stuffed sweet bell pepper (also with rice and vegetables) and mushrooms in a savory sauce. 

Note no dairy products to separate milk and meat since beef and chicken shish kabobs followed. Not to worry about protein, since the meal started with the ubiquitous hummus (chick pea and tahini [sesame] puree) with pita and ended with baklava with walnuts.

While fermented foods and beverages are so popular now in the US, they are commonly consumed globally. Case in point: dill pickles, vinegary cabbage slaw and tangy beets started this meal to whet your appetite.

Check back tomorrow for Day 2 on my Israel journey and more FitFoodWays—Good for You and Delicious Too! 

Be sure to visit Facebook to learn about the rest of the trip, and browse through FitFoodWays for more posts from Ms. Marcus!

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Food Science & Nutrition

The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.