Nutrition for Foodservice and Culinary Professionals
eBook - PDF

Nutrition for Foodservice and Culinary Professionals

  1. 416 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Nutrition for Foodservice and Culinary Professionals

About this book

Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food

In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today's customers.

This book also includes:

  • A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients
  • A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking
  • Practical discussions of applied nutrition, including how to handle customers' special nutrition requests, weight management, and nutrition for people of all ages
  • Several appendices including serving sizes for MyPlate food groups and dietary reference intakes
  • An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries

Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

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Yes, you can access Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond,Lisa M. Brefere in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Wiley
Year
2021
Print ISBN
9781119777199
eBook ISBN
9781119842873
Edition
10
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. Title Page
  3. Copyright
  4. Contents
  5. Preface
  6. Acknowledgments
  7. I Fundamentals of Nutrition and Foods
  8. Chapter 1 Introduction toĀ Nutrition
  9. Chapter 2 Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus
  10. Chapter 3 Carbohydrates
  11. Chapter 4 Fat
  12. Chapter 5 Protein
  13. Chapter 6 Vitamins
  14. Chapter 7 Water and Minerals
  15. II Balanced Cooking and Menus
  16. Chapter 8 Building Flavor andĀ Balanced Baking
  17. Chapter 9 Recipe Makeovers
  18. Chapter 10 Balanced Menus
  19. III Applied Nutrition
  20. Chapter 11 Handling Customersā€™ Special Nutrition Requests
  21. Chapter 12 Weight Management
  22. Chapter 13 Nutrition forĀ All Ages
  23. Appendix A Serving Sizes for MyPlate Food Groups
  24. Appendix B Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Total Water and Macronutrients
  25. Appendix C Answers toĀ Odd-Numbered Questions inĀ Check-Out Quizzes
  26. Glossary
  27. Index
  28. EULA