Nutrition For Foodservice And Culinary Professionals

Nutrition For Foodservice And Culinary Professionals

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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...

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Bibliographic Details
Main Author: Drummond, Karen Eich (Author)
Other Authors: Brefere, Lisa M
Format: Book
Language:English
Published: Hoboken, N.J. Wiley 2007
©2007
Edition:6th ed
Subjects:
Nutrition
Food service
Online Access:Click Here to View Status and Holdings.
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Summary: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!
Physical Description:xviii, 668 pages illustrations 24 cm
ISBN:047159976X (pbk.)

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