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Nutrition for Foodservice and Culinary Professionals, Student Workbook

Nutrition for Foodservice and Culinary Professionals, Student Workbook 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:

Nutrition for Foodservice and Culinary Professionalsis the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Editionaddresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!

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.

Product Details

ISBN:
9780471312703
Publisher:
Wiley
Subject:
Food Science
Author:
Brefere, Lisa M.
Author:
Drummond, Karen Eich
Author:
Drummond, Karen E.
Subject:
Food Industry & Science
Subject:
Restaurant & Food Service Management
Copyright:
Edition Number:
5
Publication Date:
20060922
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Pages:
108
Dimensions:
9.22x7.64x.28 in. .48 lbs.

Related Subjects

Health and Self-Help » Health and Medicine » Nutrition
Reference » Science Reference » Technology
Science and Mathematics » Agriculture » General

Nutrition for Foodservice and Culinary Professionals, Student Workbook
0 stars - 0 reviews
$ In Stock
Product details 108 pages John Wiley & Sons - English 9780471312703 Reviews:
"Synopsis" by , Nutrition for Foodservice and Culinary Professionalsis the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Editionaddresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
"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.
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