Drummond, Karen Eich. <br/><br/>
Nutrition for foodservice and culinary professionals / 
Karen Eich Drummond, Lisa M. Brefere. 
 - 4th edition 
 - New York :  Wiley,  c2001. 
 - xvii, 574 p. :  ill. ;  25 cm. 
<br/><br/> Includes index. 
<br/><br/>Contents:<br/><br/>PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS.<br/>Chapter 1: Introduction to Nutrition.<br/>Chapter 2: Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus.<br/>Chapter 3: Carbohydrates.<br/>Chapter 4: Lipids: Fats and Oils.<br/>Chapter 5: Protein.<br/>Chapter 6: Vitamins.<br/>Chapter 7: Water and Minerals.<br/><br/>PART TWO: DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS.<br/>Chapter 8: Developing Healthy Menus and Recipes.<br/>Chapter 9: Marketing Healthy Menu Options.<br/>Chapter 10: Light Beverages and Foods for the Beverage Operation.<br/><br/>PART THREE: NUTRITION'S RELATIONSHIP TO HEALTH AND LIFESPAN.<br/>Chapter 11: Nutrition and Health.<br/>Chapter 12: Weight Management and Exercise.<br/>Chapter 13: Nutrition Over the Life Cycle.<br/> 
<br/><br/><label>ISBN: </label>0471347779 (cloth : acidfree paper) 9780471347774 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition.<br/>Food service.
<br/><br/><label>Dewey Class. No.: </label>QU 145 D795n 2001