Nutrition for foodservice and culinary professionals (Book, 2007) []
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Nutrition for foodservice and culinary professionals

Author: Karen Eich Drummond; Lisa M Brefere
Publisher: Hoboken, N.J. : John Wiley, ©2007.
Edition/Format:   Print book : English : 6th edView all editions and formats
'Nutrition for Foodservice and Culinary Professionals' is a resource for information on nutrition and diet. It encompasses information on culinary arts and hospitality that is needed to understand the growing trend in nutrition awareness.

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Karen Eich Drummond; Lisa M Brefere
ISBN: 047159976X 9780471599760
OCLC Number: 60187978
Notes: Includes index.
Description: xviii, 668 pages : illustrations (some color) ; 25 cm
Contents: Introduction to Nutrition --
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus --
Carbohydrates --
Lipids: Fats and Oils --
Protein --
Vitamins --
Water and Minerals --
Foundations of Balanced Cooking --
Balanced Menus and Recipes --
Marketing to Health-Conscious Guests --
Nutrition and Health --
Weight Management and Exercise --
Nutrition Over the Life Cycle --
Responsibility: Karen Eich Drummond, Lisa M. Brefere.
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Offering information on nutrition and diet, this book addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and  Read more...


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