Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere
Material type:
TextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc, c2004Edition: Fifth editionDescription: xviii, 638 pages : illustrations (some colored) ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 047141977X [hardbound]Other title: Nutrition for foodservice & culinary professionals [Cover title]Subject(s): Nutrition | Food serviceDDC classification: Online resources: Contributor biographical information | Publisher description | Table of contents | Item type | Current location | Call number | Status | Date due | Barcode |
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Book
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613.2 D84 2004 (Browse shelf) | Available | 3UCBL000017938 |
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
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