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Nutrition for Foodservice and Culinary Professionals, Study Guide

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Nutrition for Foodservice and Culinary Professionals, Study Guide Cover

 

Synopses & Reviews

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:

The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals. It contains 13 chapters of learning objectives; chapter outlines; nutrition web explorer; chapter review quizzes; and student worksheets. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Product Details

ISBN:
9780470285473
Author:
Drummond, Karen Eich
Publisher:
Wiley
Author:
Brefere, Lisa M.
Author:
Drummond, Karen E.
Subject:
Food Science
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:
Study Guides
Subject:
Nutrition
Subject:
nutrition, nutrition guide, nutrition for foodservice, guide to nutrition, nutrition for culinary professionals, dietary guidelines, healthy eating plan, nutrition reference
Subject:
Reference-Student Guides
Subject:
Restaurant & Food Service Management
Copyright:
Publication Date:
March 2009
Binding:
Paperback
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
216
Dimensions:
10.89x8.37x.47 in. .97 lbs.

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Related Subjects

Business » General
Business » Management
Business » Writing
Health and Self-Help » Health and Medicine » Medical Specialties
Health and Self-Help » Health and Medicine » Nutrition
Languages » ESL » General
Reference » Science Reference » Technology
Reference » Student Guides
Science and Mathematics » Agriculture » General
Science and Mathematics » Electricity » General Electricity
Textbooks » General

Nutrition for Foodservice and Culinary Professionals, Study Guide Used Trade Paper
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Product details 216 pages John Wiley & Sons - English 9780470285473 Reviews:
"Synopsis" by , The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals. It contains 13 chapters of learning objectives; chapter outlines; nutrition web explorer; chapter review quizzes; and student worksheets. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.
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