Nutrition for Foodservice and Culinary Professionals
(Sprache: Englisch)
Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers' critical questions and dietary needs. The Eighth...
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Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers' critical questions and dietary needs. The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference.
Klappentext zu „Nutrition for Foodservice and Culinary Professionals “
Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking techniques and recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of their customers.
Inhaltsverzeichnis zu „Nutrition for Foodservice and Culinary Professionals “
PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS Chapter 1. Introduction to Nutrition Chapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus Chapter 3. Carbohydrates Chapter 4. Lipids: Fats and Oils Chapter 5. Protein Chapter 6. Vitamins Chapter 7. Water and Minerals PART TWO: BALANCED COOKING AND MENUS Chapter 8. Balanced Cooking Methods and Techniques Chapter 9. Recipe Makeovers Chapter 10. Balanced Menus Chapter 11. Marketing Balanced Menu Items PART THREE: APPLIED NUTRITION Chapter 12. Handling Customers' Special Nutrition Requests Chapter 13. Weight Management and Nutrition for All Ages APPENDICES
Bibliographische Angaben
- Autoren: Karen E. Drummond , Lisa M. Brefere
- 2013, 8. Aufl., 480 Seiten, Maße: 22,4 x 27,7 cm, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 1118429737
- ISBN-13: 9781118429730
- Erscheinungsdatum: 22.01.2013
Sprache:
Englisch
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