Nutrition for Foodservice and Culinary Professionals.
Type
Book
Authors
ISBN 13
9789812533265
Category
Food & Nutrition
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Publication Year
2010
Publisher
Pages
634p.; 27cm.
Subject
Nutrition., Food service.
Abstract
Contents:
Part One: Fundamentals of Nutrition & Foods.
Chapter 1: Introduction to Nutrition
Chapter 2: Using Dietary recommendation, Food Guides, and food Labels to plan menu
Chapter 3: Carbohydrates
Chapter 4: Lipids: Fats and Oils
Chapter 5: Protein
Chapter 6: Vitamins
Chapter 7: Water and Minerals
PART TWO: Developing and Marketing Healthy Recipes and Menus
Chapter 8: Foundations of Healthy Cooking
Chapter 9: Healthy Menus and Recipes
Chapter 10: Marketing to Health-Conscious Guests
PART THREE: Nutrition's Relationship to Health and Life Span
Chapter 11: Nutrition and Health
Chapter 12: Weight Management and Exercise
Chapter 13: Nutrition Over the Life Cycle
Appendix A-E
Glossary
Index
Part One: Fundamentals of Nutrition & Foods.
Chapter 1: Introduction to Nutrition
Chapter 2: Using Dietary recommendation, Food Guides, and food Labels to plan menu
Chapter 3: Carbohydrates
Chapter 4: Lipids: Fats and Oils
Chapter 5: Protein
Chapter 6: Vitamins
Chapter 7: Water and Minerals
PART TWO: Developing and Marketing Healthy Recipes and Menus
Chapter 8: Foundations of Healthy Cooking
Chapter 9: Healthy Menus and Recipes
Chapter 10: Marketing to Health-Conscious Guests
PART THREE: Nutrition's Relationship to Health and Life Span
Chapter 11: Nutrition and Health
Chapter 12: Weight Management and Exercise
Chapter 13: Nutrition Over the Life Cycle
Appendix A-E
Glossary
Index
Description
634p.: illustration; 27cm.
Biblio Notes
Includes appendices, glossary and index.
Drummond, K.E. & Brefere, L.M. Nutrition for foodservice and culinary professionals, 7th ed. Singapore.: John Wiley & Sons, Inc.
Drummond, K.E. & Brefere, L.M. Nutrition for foodservice and culinary professionals, 7th ed. Singapore.: John Wiley & Sons, Inc.
Number of Copies
1
