Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.
Publication details: New York : Wiley, c2001.Edition: 4th editionDescription: xvii, 574 p. : ill. ; 25 cmISBN:- 0471347779 (cloth : acidfree paper)
- 9780471347774
- QU 145 D795n 2001
Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book Open Access | Health Sciences Library | QU 145 D795n 2001 (Browse shelf(Opens below)) | 1 | Available | MBAL22020022 |
Includes index.
Contents:
PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS.
Chapter 1: Introduction to Nutrition.
Chapter 2: Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus.
Chapter 3: Carbohydrates.
Chapter 4: Lipids: Fats and Oils.
Chapter 5: Protein.
Chapter 6: Vitamins.
Chapter 7: Water and Minerals.
PART TWO: DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS.
Chapter 8: Developing Healthy Menus and Recipes.
Chapter 9: Marketing Healthy Menu Options.
Chapter 10: Light Beverages and Foods for the Beverage Operation.
PART THREE: NUTRITION'S RELATIONSHIP TO HEALTH AND LIFESPAN.
Chapter 11: Nutrition and Health.
Chapter 12: Weight Management and Exercise.
Chapter 13: Nutrition Over the Life Cycle.
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