Nutrition for Foodservice and Culinary Professionals
(Sprache: Englisch)
As consumer interest in healthy foods and a well-balanced diet increases, nutrition is becoming more and more important for the hospitality industry. Newly revised and updated, the Fifth Edition of this established reference offers a comprehensive treatment...
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As consumer interest in healthy foods and a well-balanced diet increases, nutrition is becoming more and more important for the hospitality industry. Newly revised and updated, the Fifth Edition of this established reference offers a comprehensive treatment of the subject for today's foodservice and culinary professionals.
Klappentext zu „Nutrition for Foodservice and Culinary Professionals “
Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine." This edition of Nutrition for Foodservice and Culinary Professionals features: New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines The 2002 American Cancer Society nutrition guidelines Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities. Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this edition continues to be a bedrock resource for students and professionals in the foodservice industry.
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
This new edition of Nutrition for Foodservice and Culinary Professionals features:
- A new, full-color interior design and full-color photographs including creative food presentations
- The 2005 Dietary Guidelines for Americans and the United States Department of Agriculture's MyPyramid
- Chef's Tips that highlight ways to incorporate nutritional knowledge in all meals, from breakfast, appetizers, soups, and salads to entrees, side dishes, and desserts
- Guidelines for cooking for such diets as low carbohydrate, high fiber, low fat, reduced saturated fat and cholesterol, low sodium, vegetarian, and gluten free
- Updated material on weight management, including current statistics on the prevalence of overweight and obesity in the United States and the latest information on weight-loss drugs and surgery
- The popular Nutrition Web Explorer, completely updated and expanded to help readers research specific food and nutrition-related topics
- New tables displaying the amount of vitamins and minerals in selected foods
- New coverage on the glycemic response and its relationship to health issues
This new edition of Nutrition for Foodservice and Culinary Professionals features:
- A new, full-color interior design and full-color photographs including creative food presentations
- The 2005 Dietary Guidelines for Americans and the United States Department of Agriculture's MyPyramid
- Chef's Tips that highlight ways to incorporate nutritional knowledge in all meals, from breakfast, appetizers, soups, and salads to entrees, side dishes, and desserts
- Guidelines for cooking for such diets as low carbohydrate, high fiber, low fat, reduced saturated fat and cholesterol, low sodium, vegetarian, and gluten free
- Updated material on weight management, including current statistics on the prevalence of overweight and obesity in the United States and the latest information on weight-loss drugs and surgery
- The popular Nutrition Web Explorer, completely updated and expanded to help readers research specific food and nutrition-related topics
- New tables displaying the amount of vitamins and minerals in selected foods
- New coverage on the glycemic response and its relationship to health issues
Inhaltsverzeichnis zu „Nutrition for Foodservice and Culinary Professionals “
From the contents:Preface.
PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS. Introduction to Nutrition. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus. Carbohydrates. Lipids: Fats and Oils. Protein. Vitamins. Water and Minerals.
PART TWO: DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS. Developing Healthy Menus and Recipes. Marketing Healthy Menu Options. Light Beverages and Foods for the Beverage Operation.
PART THREE: NUTRITION'S RELATIONSHIP TO HEALTH AND LIFE SPAN. Nutrition and Health. Weight Management and Exercise.Nutrition Over the Life Cycle.
Appendix A: Nutritive Value of Foods.
Appendix B: Dietary Reference Intakes.
Appendix C: Expanded List of Serving Sizes for Food Guide Pyramid.
Appendix D: Growth Charts.
Appendix E: Answers to Check-Out Quizzes.
Glossary. Selected References. Index
Autoren-Porträt von Karen Eich Drummond, Lisa M. Brefere
Karen Eich Drummond is a foodservice and nutrition consultant and writer. She has authored or coauthored numerous books, including Nutrition for Foodservice and Culinary Professionals (Wiley).
Bibliographische Angaben
- Autoren: Karen Eich Drummond , Lisa M. Brefere
- 2006, 6th ed., 656 Seiten, Maße: 24 cm, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 047159976X
- ISBN-13: 9780471599760
Sprache:
Englisch
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