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Author: Karen E. Drummond Publisher: Wiley ISBN: 9780471412984 Category : Technology & Engineering Languages : en Pages : 84
Book Description
The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.
Author: Karen E. Drummond Publisher: Wiley ISBN: 9780471412984 Category : Technology & Engineering Languages : en Pages : 84
Book Description
The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.
Author: Karen E. Drummond Publisher: Wiley ISBN: 9780471312765 Category : Technology & Engineering Languages : en Pages : 0
Book Description
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.
Author: Karen E. Drummond Publisher: John Wiley & Sons ISBN: 1119148499 Category : Technology & Engineering Languages : en Pages : 480
Book Description
Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.
Author: Publisher: ISBN: Category : Food service Languages : en Pages : 75
Book Description
Designed to be used with the textbook, Nutrition for foodservice and culinary professionals, fourth edition, by Karen Eich Drummond and Lisa M. Brefere, published by John Wiley & Sons, 2001.
Author: Karen E. Drummond Publisher: Wiley ISBN: 9780470099094 Category : Technology & Engineering Languages : en Pages : 0
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!
Author: Karen E. Drummond
Author: Karen E. Drummond
Author: Karen E. Drummond
Author: Karen E. Drummond
Author: Karen E. Drummond
Author: Karen E. Drummond
Author: Drummond, Colin
Author: 
Author: Karen E. Drummond
Author: Karen E. Drummond
Author: Drummond