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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Ed. ., Lisa M. Brefere,

By: Contributor(s): Material type: TextTextPublication details: Hoboken, New Jersey : Wiley, [2014]Edition: Eighth editionDescription: xix, 454 pages : color illustrations ; 29 cmISBN:
  • 9781118429730
  • 1118429737
Subject(s): DDC classification:
  • 613.2 DRU
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Standard Loan Moylish Library Main Collection 613.2 DRU (Browse shelf(Opens below)) 1 Available 39002100596759
Standard Loan Moylish Library Main Collection 613.2 DRU (Browse shelf(Opens below)) 2 Available 39002100664201

Enhanced descriptions from Syndetics:

Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers' critical questions and dietary needs. The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference.

Includes index.

Includes bibliographical references and index.

Table of contents provided by Syndetics

  • Part 1 Fundamentals Of Nutrition And Foods
  • Chapter 1 Introduction to Nutrition
  • Chapter 2 Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
  • Chapter 3 Carbohydrates
  • Chapter 4 Lipids:  Fats and Oils
  • Chapter 5 Protein
  • Chapter 6 Vitamins
  • Chapter 7 Water and Minerals
  • Part 2 Balanced Cooking And Menus
  • Chapter 8 Balanced Cooking Methods and Techniques
  • Chapter 9 Recipe Makeovers
  • Chapter 10 Balanced Menus
  • Chapter 11 Marketing Balanced Menu Items
  • Part 3 Applied Nutrition
  • Chapter 12 Handling Customers' Special Nutrition Requests
  • Chapter 13 Weight Management and Nutrition for All Ages
  • Appendices

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