Nutrition for Foodservice and Culinary Professionals 8E with Student Study Guide Set PDF Download

Author: Karen E. Drummond
Publisher: Wiley
ISBN: 9781118723630
Category : Technology & Engineering
Languages : en
Pages :

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Author: Karen E. Drummond
Publisher: Wiley
ISBN: 9781118902882
Category : Technology & Engineering
Languages : en
Pages :

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Author: Karen E. Drummond
Publisher: Wiley
ISBN: 9781118507216
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
The ideal nutrition study guide for foodservice and culinary professionals 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
Publisher: Wiley
ISBN: 9780471442400
Category : Technology & Engineering
Languages : en
Pages : 0

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Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

Author: Karen E. Drummond
Publisher: Wiley
ISBN: 9780470099094
Category : Technology & Engineering
Languages : en
Pages : 0

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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
Publisher: John Wiley & Sons
ISBN: 1119777194
Category : Cooking
Languages : en
Pages : 418

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Book Description
Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers. This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages Several appendices including serving sizes for MyPlate food groups and dietary reference intakes An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

Author: Karen E. Drummond
Publisher: Wiley
ISBN: 9781118562345
Category : Technology & Engineering
Languages : en
Pages :

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This package includes a copy of ISBN 9781118429730 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards. 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 customer’s 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.

Author: Karen E. Drummond
Publisher: Wiley
ISBN: 9780471412984
Category : Technology & Engineering
Languages : en
Pages : 84

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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: 9781119271772
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
This is a student study guide to accompany Nutrition for Foodservice and Culinary Professionals, 9th Edition. Nutrition for Foodservice and Culinary Professionals, 9th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customer’s critical questions and dietary needs. The Ninth Edition includes a discussion of the 2015 Dietary Guidelines for Americans and key updated 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. This edition is updated and revised to reflect the 2015 Dietary Guidelines for Americans.

Author: Corinne Balog Cataldo
Publisher: Delmar Thomson Learning
ISBN:
Category : Medical
Languages : en
Pages : 216

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