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.Other cookbooks by this author
- The Cook's Healthy Handbook: Good Nutrition and Safety in Your Kitchen
- Nutrition for Foodservice and Culinary Professionals
- Nutrition for Foodservice and Culinary Professionals
- Nutrition for Foodservice and Culinary Professionals
- So You Are a Chef: Managing Your Culinary Career
- So You Want to Be a Chef: Your Guide to Culinary Careers (Wiley Desktop Editions)
- So You Want to Be a Chef?: Your Guide to Culinary Careers
- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry (Wiley Service Management Series)
- Supervision in the Hospitality Industry, Student Workbook