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Nutrition for Foodservice and Culinary Professionals - Study Guide (6TH 07 - Old Edition)

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Nutrition for Foodservice and Culinary Professionals - Study Guide (6TH 07 - Old Edition) Cover

 

Synopses & Reviews

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Publisher Comments:

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.

Synopsis:

Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses 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!

Product Details

ISBN:
9780470099094
Author:
Drummond, Karen Eich
Publisher:
Wiley
Author:
Drummond, Karen E.
Author:
Brefere, Lisa M.
Author:
Drummond, Karen Eich
Subject:
Nutrition
Subject:
Food Science
Subject:
Methods - Professional
Subject:
Food Industry & Science
Subject:
nutrition guide
Subject:
nutrition for foodservice
Subject:
guide to nutrition
Subject:
nutrition for culinary professionals
Subject:
dietary guidelines
Subject:
healthy eating plan
Subject:
nutrition reference
Subject:
Restaurant & Food Service Management
Copyright:
Edition Number:
6
Publication Date:
September 2006
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Pages:
208
Dimensions:
10.92x8.50x.43 in. 1.08 lbs.

Related Subjects

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

Nutrition for Foodservice and Culinary Professionals - Study Guide (6TH 07 - Old Edition) Used Trade Paper
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Product details 208 pages John Wiley & Sons - English 9780470099094 Reviews:
"Synopsis" by , Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses 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!
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