TY  - BOOK
AU  - Berkoff, Nancy.
TI  - Fundamentals of food and nutrition in the culinary arts
SN  - 9812471995 [newsprint]
PY  - 2005///
CY  - Upper Saddle River, N.J.
PB  - Pearson/Prentice Hall
KW  - Nutrition
KW  - Food
KW  - Cookery
N1  - 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
ER  -