- 480 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Nutrition for Foodservice and Culinary Professionals
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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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 Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Title Page
- Copyright
- Contents
- Preface
- Acknowledgments
- 1 Introduction to Nutrition
- 2 Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus
- 3 Carbohydrates
- 4 Fat
- 5 Protein
- 6 Vitamins
- 7 Water and Minerals
- 8 Building Flavor and Balanced Baking
- 9 Recipe Makeovers
- 10 Balanced Menus
- 11 Handling Customers’ Special Nutrition Requests
- 12 Weight Management
- 13 Nutrition for All Ages
- Appendix A. Serving Sizes for MyPlate Food Groups and How to Count Oils and Empty Kcalories
- Appendix B. Dietary Reference Intakes
- Appendix C. Answers to Odd-Numbered Questions in Check-Out Quizzes
- Glossary
- Index
- EULA