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Nutrition for Foodservice and Culinary Professionals
Karen E. Drummond, Lisa M. Brefere
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480 pages
English
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eBook - PDF
Nutrition for Foodservice and Culinary Professionals
Karen E. Drummond, Lisa M. Brefere
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About This Book
Nutrition for Foodservice and Culinary Professionals, 9 th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9 th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.
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Citation styles for Nutrition for Foodservice and Culinary Professionals
APA 6 Citation
Drummond, K., & Brefere, L. (2016). Nutrition for Foodservice and Culinary Professionals (9th ed.). Wiley. Retrieved from https://www.perlego.com/book/3866206/nutrition-for-foodservice-and-culinary-professionals-pdf (Original work published 2016)
Chicago Citation
Drummond, Karen, and Lisa Brefere. (2016) 2016. Nutrition for Foodservice and Culinary Professionals. 9th ed. Wiley. https://www.perlego.com/book/3866206/nutrition-for-foodservice-and-culinary-professionals-pdf.
Harvard Citation
Drummond, K. and Brefere, L. (2016) Nutrition for Foodservice and Culinary Professionals. 9th edn. Wiley. Available at: https://www.perlego.com/book/3866206/nutrition-for-foodservice-and-culinary-professionals-pdf (Accessed: 1 December 2023).
MLA 7 Citation
Drummond, Karen, and Lisa Brefere. Nutrition for Foodservice and Culinary Professionals. 9th ed. Wiley, 2016. Web. 1 Dec. 2023.