Nutrition for Foodservice and Culinary Professionals

Karen Eich Drummond, Lisa M. Brefere (Autoren)

Buch | Hardcover

592 Seiten

2000 | 4th Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-34777-4 (ISBN)

Infos

Nutrition courses are growing in popularity driven by the increased awareness of good nutrition among the general consumer. This book offers information on nutrition for foodservice management and culinary students. It reflects recent changes which have taken place in the field of nutrition.

Inhalt

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; DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS; Developing Healthy Menus and Recipes; Marketing Healthy Menu Options; Light Beverages and Foods for the Beverage Operation; NUTRITION'S RELATIONSHIP TO HEALTH AND LIFESPAN; Nutrition and Health; Weight Management and Exercise; Nutrition Over the Life Cycle; Appendices; Glossary; Index.

Produkt-Details

• Erscheint lt. Verlag: 18.9.2000
• Überarbeitung: Lisa Brefere
• Zusatzinfo: Ill.
• Verlagsort: New York
• Sprache: englisch
• Maße: 195 x 243 mm
• Gewicht: 1191 g
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-471-34777-9 / 0471347779
• ISBN-13: 978-0-471-34777-4 / 9780471347774
• Zustand: Neuware