Drummond, Karen Eich
Nutrition for foodservice and culinary professionals / Nutrition for foodservice & culinary professionals Karen Eich Drummond, Lisa M. Brefere - Fifth edition - Hoboken, New Jersey : John Wiley & Sons, Inc, c2004 - xviii, 638 pages : illustrations (some colored) ; 24 cm.
Includes appendices, glossary, bibliographical references (p. 617-624) and index
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 developing and marketing healthy recipes and menus -- Chapter 8 Developing healthy menus and recipes -- Chapter 9 Marketing healthy menu options -- Chapter 10 Light beverages and foods for the beverage operation; Part Three Nutrition's relationship to health and life span -- Chapter 11 Nutrition and health -- Chapter 12 Weight management and exercise -- Chapter 13 Nutrition over the life cycle
English
047141977X [hardbound]
2002012152
Nutrition
Food service
Nutrition for foodservice and culinary professionals / Nutrition for foodservice & culinary professionals Karen Eich Drummond, Lisa M. Brefere - Fifth edition - Hoboken, New Jersey : John Wiley & Sons, Inc, c2004 - xviii, 638 pages : illustrations (some colored) ; 24 cm.
Includes appendices, glossary, bibliographical references (p. 617-624) and index
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 developing and marketing healthy recipes and menus -- Chapter 8 Developing healthy menus and recipes -- Chapter 9 Marketing healthy menu options -- Chapter 10 Light beverages and foods for the beverage operation; Part Three Nutrition's relationship to health and life span -- Chapter 11 Nutrition and health -- Chapter 12 Weight management and exercise -- Chapter 13 Nutrition over the life cycle
English
047141977X [hardbound]
2002012152
Nutrition
Food service