Nutrition for Foodservice and Culinary Professionals / Edition 8

Nutrition for Foodservice and Culinary Professionals / Edition 8

ISBN-10:
1118429737
ISBN-13:
9781118429730
Pub. Date:
01/22/2013
Publisher:
Wiley
ISBN-10:
1118429737
ISBN-13:
9781118429730
Pub. Date:
01/22/2013
Publisher:
Wiley
Nutrition for Foodservice and Culinary Professionals / Edition 8

Nutrition for Foodservice and Culinary Professionals / Edition 8

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Overview

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.


Product Details

ISBN-13: 9781118429730
Publisher: Wiley
Publication date: 01/22/2013
Edition description: Older Edition
Pages: 480
Product dimensions: 8.70(w) x 10.90(h) x 1.00(d)

About the Author

KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian and a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association).

LISA M. BREFERE is a Certified Executive Chef with more than thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and if co-founder and CEO if GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley.

Table of Contents

PART ONE:  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 TWO:  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 THREE:  APPLIED NUTRITION

Chapter 12.  Handling Customers’ Special Nutrition Requests

Chapter 13.  Weight Management and Nutrition for All Ages

APPENDICES

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