| 000 | 01435nam a2200337 4500 | ||
|---|---|---|---|
| 001 | 00059797 | ||
| 003 | OSt | ||
| 005 | 20190422162055.0 | ||
| 008 | 080924s2005 000 0 eng d | ||
| 020 | _a9812471995 [newsprint] | ||
| 040 |
_aUniversity of Cebu- Banilad _cUniversity of Cebu- Banilad |
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| 100 | _aBerkoff, Nancy. | ||
| 245 |
_aFundamentals of food and nutrition in the culinary arts / _cNancy Berkoff. |
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| 260 |
_aUpper Saddle River, N.J. : _bPearson/Prentice Hall, _cc2005. |
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| 300 |
_axvi, 377 pages : _billustration ; _c26 cm. |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avolume |
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| 504 | _aIncludes index. | ||
| 505 | _aContents: 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. | ||
| 541 |
_xRene Osorno _yHRM and Tourism _zHRM |
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| 546 | _aEnglish | ||
| 650 | _aNutrition. | ||
| 650 | _aFood. | ||
| 650 | _aCookery. | ||
| 942 |
_2ddc _cBK |
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| 998 |
_cSharmine[new] _d04/28/2016 |
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| 998 |
_cAillen[checked] _d05/05/2016 |
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| 998 |
_cSharyn[checked] _d05/07/2016 |
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| 999 |
_c5323 _d5323 |
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