Nutrition for Foodservice and Culinary Professionals / Edition 8

Hardcover (Print)
Rent
Rent from BN.com
$20.94
(Save 80%)
Est. Return Date: 06/17/2014
Buy Used
Buy Used from BN.com
$62.80
(Save 41%)
Item is in good condition but packaging may have signs of shelf wear/aging or torn packaging.
Condition: Used – Good details
Used and New from Other Sellers
Used and New from Other Sellers
from $61.77
Usually ships in 1-2 business days
(Save 42%)
Other sellers (Hardcover)
  • All (18) from $61.77   
  • New (10) from $91.34   
  • Used (8) from $61.77   

Overview

Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking techniques and recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of their customers.
Read More Show Less

Product Details

  • ISBN-13: 9781118429730
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/22/2013
  • Edition description: New
  • Edition number: 8
  • Pages: 480
  • Sales rank: 212,147
  • Product dimensions: 8.70 (w) x 10.90 (h) x 1.00 (d)

Meet the Author

Karen Eich Drummond is author and coauthor of numerous books including So You Want to be a Chef?, So You Are a Chef, and The Restaurant Training Manual, all published by Wiley.

Lisa M. Brefere is a certified executive chef with more than thirty years of experience. A graduate of The Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and is co-founder of GigaChef.com. She is the coauthor of So You Want to be a Chef? and So You Are a Chef, both published by Wiley.

Read More Show Less

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

Read More Show Less

Customer Reviews

Average Rating 4
( 2 )
Rating Distribution

5 Star

(1)

4 Star

(0)

3 Star

(1)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted October 14, 2013

    Excellent coverage, easy to understand.

    Excellent coverage, easy to understand.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 20, 2013

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)