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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

By: Contributor(s): Publication details: New York : Wiley, c2001.Edition: 4th editionDescription: xvii, 574 p. : ill. ; 25 cmISBN:
  • 0471347779 (cloth : acidfree paper)
  • 9780471347774
Subject(s): DDC classification:
  • QU 145 D795n 2001
Online resources:
Contents:
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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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Open Access 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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