Nutrition for Foodservice and Culinary Professionals
Edition: 8th 2013
List price: $109.99
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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, 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $109.99
Copyright year: 2013
Publisher: John Wiley & Sons, Limited
Publication date: 8/30/2013
Size: 8.75" wide x 11.25" long x 0.75" tall
|Fundamentals Of Nutrition And Foods|
|Introduction to Nutrition|
|Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus|
|Lipids:ï¿½ Fats and Oils|
|Water and Minerals|
|Balanced Cooking And Menus|
|Balanced Cooking Methods and Techniques|
|Marketing Balanced Menu Items|
|Handling Customers' Special Nutrition Requests|
|Weight Management and Nutrition for All Ages|