Wintersalen Sale
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    Original Essays | November 7, 2014

    Karelia Stetz-Waters: IMG The Hot Sex Tip Cosmo Won't Tell You



    Cosmopolitan Magazine recently released an article titled "28 Mind-Blowing Lesbian Sex Positions." Where was this vital information when I was a... Continue »
    1. $10.47 Sale Trade Paper add to wish list

    spacer
Qualifying orders ship free.
$40.00
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Professional and Quantity

Nutrition for Foodservice and Culinary Professionals

by

Nutrition for Foodservice and Culinary Professionals Cover

 

Synopses & Reviews

Publisher Comments:

Definitive, up-to-date coverage of nutrition

Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."

This new edition of Nutrition for Foodservice and Culinary Professionals features:

  • New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals
  • More "Chef’s Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus
  • The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines
  • The 2002 American Cancer Society nutrition guidelines
  • Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery
  • Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities

Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry

Synopsis:

Definitive, up-to-date coverage of nutrition

Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."

This new edition of Nutrition for Foodservice and Culinary Professionals features:

* New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals

* More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus

* The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines

* The 2002 American Cancer Society nutrition guidelines

* Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery

* Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities

Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.

Synopsis:

Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.

About the Author

KAREN EICH DRUMMOND is author and coauthor of numerous books, including Supervision in the Hospitality Industry, Fourth Edition and The Restaurant Training Manual, both from Wiley.

LISA M. BREFERE is a certified executive chef with more than twenty-two 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.

Table of Contents

Preface.

PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS.

Introduction to Nutrition.

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

Carbohydrates.

Lipids: Fats and Oils.

Protein.

Vitamins.

Water and Minerals.

PART TWO: DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS.

Developing Healthy Menus and Recipes.

Marketing Healthy Menu Options.

Light Beverages and Foods for the Beverage Operation.

PART THREE: NUTRITION'S RELATIONSHIP TO HEALTH AND LIFE SPAN.

Nutrition and Health.

Weight Management and Exercise.

Nutrition Over the Life Cycle.

Appendix A: Nutritive Value of Foods.

Appendix B: Dietary Reference Intakes.

Appendix C: Expanded List of Serving Sizes for Food Guide Pyramid.

Appendix D: Growth Charts.

Appendix E: Answers to Check-Out Quizzes.

Glossary.

Selected References.

Index. 

Product Details

ISBN:
9780471419778
Author:
Drummond, Karen Eich
Author:
Brefere, Lisa M.
Author:
Drummond, Karen E.
Publisher:
Wiley
Location:
Hoboken, N.J.
Subject:
Nutrition
Subject:
Food Science
Subject:
Food service
Subject:
Diets - General
Subject:
Food Services.
Subject:
Food Industry & Science
Subject:
Restaurant & Food Service Management
Copyright:
Edition Number:
5
Series Volume:
2002-15
Publication Date:
20030324
Binding:
Electronic book text in proprietary or open standard format
Language:
English
Illustrations:
Yes
Pages:
656
Dimensions:
9.54x7.42x1.42 in. 2.80 lbs.

Other books you might like

  1. The Professional Pastry Chef:...
    New Hardcover $70.00
  2. Art and Science of Culinary Preparation Used Hardcover $21.00

Related Subjects

Cooking and Food » Professional and Quantity
Health and Self-Help » Health and Medicine » Nutrition
Reference » Science Reference » Technology
Science and Mathematics » Agriculture » General

Nutrition for Foodservice and Culinary Professionals Used Hardcover
0 stars - 0 reviews
$40.00 In Stock
Product details 656 pages John Wiley & Sons - English 9780471419778 Reviews:
"Synopsis" by , Definitive, up-to-date coverage of nutrition

Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."

This new edition of Nutrition for Foodservice and Culinary Professionals features:

* New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals

* More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus

* The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines

* The 2002 American Cancer Society nutrition guidelines

* Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery

* Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities

Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.

"Synopsis" by , Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.