Nutrition for the Foodservice Professional / Edition 3

Nutrition for the Foodservice Professional / Edition 3

by Karen E. Drummond
     
 

ISBN-10: 0471287199

ISBN-13: 9780471287193

Pub. Date: 10/28/1996

Publisher: Wiley

This Third Edition covers an encyclopedic range of topics from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.

Overview

This Third Edition covers an encyclopedic range of topics from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.

Product Details

ISBN-13:
9780471287193
Publisher:
Wiley
Publication date:
10/28/1996
Series:
Hospitality, Travel, and Tourism Series
Edition description:
Older Edition
Pages:
642
Product dimensions:
7.58(w) x 9.48(h) x 1.30(d)

Table of Contents

THE FUNDAMENTALS OF PERSONAL NUTRITION.

Introduction to Nutrition.

Carbohydrates.

Lipids: Fats and Oils.

Protein.

Vitamins.

Water and Minerals.

Putting It All Together.

SELECTED NUTRITION TOPICS.

Nutrition Over the Life Cycle.

Weight Management and Exercise.

Menu Planning for the Vegetarian.

Nutrition and Health.

NUTRITION IN RESTAURANTS AND FOODSERVICES.

Nutrition and Menu Planning.

Developing Healthy Recipes.

Marketing Healthy Menu Options.

Light Beverages and Foods for the Beverage Operation.

Appendices.

Glossary.

Index.

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