Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals

Editorial Reviews
Book Description
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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Definitive, up-to-date coverage of nutrition

Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."

This new edition of Nutrition for Foodservice and Culinary Professionals features:

New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals
More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus
The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines
The 2002 American Cancer Society nutrition guidelines
Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery
Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities

Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry --This text refers to the Hardcover edition.

Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals,Karen Eich Drummond,Lisa M. Brefere,Wiley,047159976X,Consumer Health,Cooking,Diet / Health / Fitness,Entertaining - General,Food Science,Food service,Methods - Professional,Nutrition,Food & Drink / Cookery,Technology / Food Industry & Science

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