Nutrition for Foodservice and Culinary Professionals

ISBN-10: 1118429737
ISBN-13: 9781118429730
Edition: 8th 2013
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Description: 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,  More...

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Book details

List price: $109.99
Edition: 8th
Copyright year: 2013
Publisher: John Wiley & Sons, Limited
Publication date: 8/30/2013
Binding: Hardcover
Pages: 480
Size: 8.75" wide x 11.25" long x 0.75" tall
Weight: 2.882
Language: English

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.

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
Balanced Cooking And Menus
Balanced Cooking Methods and Techniques
Recipe Makeovers
Balanced Menus
Marketing Balanced Menu Items
Applied Nutrition
Handling Customers' Special Nutrition Requests
Weight Management and Nutrition for All Ages
Appendices

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