Nutrition for the Food Service Profession 3e by Karen E. Drummond

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  • ISBN 10 0471287199
  • ISBN 13 9780471287193
  • Published Sep 24 1996
  • Format Hardcover
  • Page Count 642
  • Language English
  • Edition 3rd edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

A handbook for foodservice professionals covering a range of topics from nutrition fundamentals to menu planning to marketing a nutrition programme. This edition also includes such topics as: food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed food. The book provides examples from institutional foodservice; coverage of nutritional differences in prep techniques; information on ethnic foods; nutrient content of all recipes for better menu planning; and nutrition and menu planning by age group.

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