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Jacqueline Marcus – Author and Expert Extraordinaire
Last month, during the Food & Nutrition Conference & Expo in Chicago, author, Jacqueline B. Marcus, MS, RD, LD, CNS, FADA received the Medallion Award. As one of 7 to receive this honour, Jacqueline is recognized for her outstanding service and contribution to the nutrition and dietetics profession.
As President/Owner of Jacqueline B. Marcus & Associates, a multi-service food and nutrition consulting firm in Northfield, Illinois, USA, Jacqueline 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.
Additionally, Jaqueline Marcus has received an Honourable Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) during the 4th IUFoST Global Food Industry Awards (2014). She has also been awarded the Best Author or Chef for Professionals, Gourmand International, Gourmand World Cookbook Awards 2014.
About the book
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products.
Jacqueline Marcus is currently working on a book presenting a three-pronged approach to ensuring proper nutrition for the aging population. The book, Aging, Nutrition and Taste Nutrition, Food Science and Culinary Perspectives for Aging Tastefully will provide unique and valuable insights for those developing and implementing nutritional strategies for the aging population. It is slated for publication January 2019 and we are very excited to be working with Jacqueline again!
Visit elsevier.com to purchase your very own copy! Enter code STC317 at checkout for 30% off plus free shipping.
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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.
