Berkoff, Nancy.
Fundamentals of food and nutrition in the culinary arts / Nancy Berkoff. - Upper Saddle River, N.J. : Pearson/Prentice Hall, c2005. - xvi, 377 pages : illustration ; 26 cm.
Includes index.
Contents: Chapter 1. Introduction -- Chapter 2. Nutrition: food choices and food allergies -- Chapter 3. Anatomy of taste -- Chapter 4. Carbohydrates -- Chapter 5. Fats -- Chapter 6. Protein -- Chapter 7. Vitamins, minerals, and water -- Chapter 8. Nutrition and activity: energy balance and weight management -- Chapter 9. Food safety -- Chapter 10. Ethnic cuisine: a culinary tour -- Chapter 11. Healthy menu planning.
English
9812471995 [newsprint]
Nutrition.
Food.
Cookery.
Fundamentals of food and nutrition in the culinary arts / Nancy Berkoff. - Upper Saddle River, N.J. : Pearson/Prentice Hall, c2005. - xvi, 377 pages : illustration ; 26 cm.
Includes index.
Contents: Chapter 1. Introduction -- Chapter 2. Nutrition: food choices and food allergies -- Chapter 3. Anatomy of taste -- Chapter 4. Carbohydrates -- Chapter 5. Fats -- Chapter 6. Protein -- Chapter 7. Vitamins, minerals, and water -- Chapter 8. Nutrition and activity: energy balance and weight management -- Chapter 9. Food safety -- Chapter 10. Ethnic cuisine: a culinary tour -- Chapter 11. Healthy menu planning.
English
9812471995 [newsprint]
Nutrition.
Food.
Cookery.