Nutrition for Foodservice and Culinary Professionals, Sixth Edition & Smolin iProfile Set / Edition 6 available in Hardcover
- Pub. Date:
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
|Product dimensions:||7.76(w) x 9.41(h) x 1.35(d)|
About 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.
Table of ContentsFUNDAMENTALS OF NUTRITION AND FOODS.
Introduction to Nutrition.
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus.
Lipids: Fats and Oils.
Water and Minerals.
DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS.
Healthy Cooking and Recipes.
Marketing Healthy Menu Options.
Light Beverages and Foods for the Beverage Operation.
NUTRITION'S RELATIONSHIP TO HEALTH AND LIFESPAN.
Nutrition and Health.
Weight Management and Exercise.
Nutrition Over the Life Cycle.