Nutrition for Foodservice and Culinary Professionals / Edition 8

Nutrition for Foodservice and Culinary Professionals / Edition 8

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by Karen E. Drummond, Lisa M. Brefere
     
 

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ISBN-10: 1118429737

ISBN-13: 9781118429730

Pub. Date: 01/22/2013

Publisher: Wiley

Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs. The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose

Overview

Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs. The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference.

Product Details

ISBN-13:
9781118429730
Publisher:
Wiley
Publication date:
01/22/2013
Edition description:
New
Pages:
480
Sales rank:
197,301
Product dimensions:
8.70(w) x 10.90(h) x 1.00(d)

Table of Contents

PART ONE:  FUNDAMENTALS OF NUTRITION AND FOODS

Chapter 1.  Introduction to Nutrition

Chapter 2.  Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus

Chapter 3.  Carbohydrates

Chapter 4.  Lipids:  Fats and Oils

Chapter 5.  Protein

Chapter 6.  Vitamins

Chapter 7.  Water and Minerals

PART TWO:  BALANCED COOKING AND MENUS

Chapter 8.  Balanced Cooking Methods and Techniques

Chapter 9.  Recipe Makeovers

Chapter 10.  Balanced Menus

Chapter 11.  Marketing Balanced Menu Items

PART THREE:  APPLIED NUTRITION

Chapter 12.  Handling Customers’ Special Nutrition Requests

Chapter 13.  Weight Management and Nutrition for All Ages

APPENDICES

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Nutrition for Foodservice and Culinary Professionals 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Excellent coverage, easy to understand.