Nutrition For Foodservice And Culinary Professionals
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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|---|---|
| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, N.J.
Wiley
2007
©2007 |
| Edition: | 6th ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 520 | # | # | |a 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! |
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NUTRITION for FOODSERVICE and CULINARY PROFESSIONALS