skip to content
Nutrition for foodservice and culinary professionals Preview this item
ClosePreview this item
Checking...

Nutrition for foodservice and culinary professionals

Author: Karen Eich Drummond; Lisa M Brefere
Publisher: Hoboken, N.J. : John Wiley, ©2007.
Edition/Format:   eBook : Document : English : 6th edView all editions and formats
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  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Drummond, Karen Eich.
Nutrition for foodservice and culinary professionals.
Hoboken, N.J. : John Wiley, ©2007
(DLC) 2005011810
(OCoLC)60187978
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Karen Eich Drummond; Lisa M Brefere
ISBN: 9780470073513 0470073519
OCLC Number: 124073834
Notes: Includes index.
Description: 1 online resource (xviii, 668 pages) : illustrations (some color)
Contents: Nutrition for Foodservice and Culinary Professionals; Contents; Preface; What's New For The Sixth Edition; Organization; Pedagogical Framework; Supplementary Materials; Part I: 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 Ii: Developing and Marketing Healthy Recipes and Menus; Chapter 8: Foundations of Healthy Cooking. Chapter 9: Healthy Menus and RecipesChapter 10: Marketing to Health-Conscious Guests; Part Iii: Nutrition' s Relationship to Health and Life Span; Chapter 11: Nutrition and Health; Chapter 12: Weight Management and Exercise; Chapter 13: Nutrition over the Life Cycle; Appendix A: Nutritive Value of Foods; Appendix B: Dietary Reference Intakes; Appendix C: Expanded Serving Sizes for MyPyramid; What Counts As An Ounce Equivalent Of Grains?; What Counts As A Cup Of Vegetables?; What Counts As A Cup Of Fruit?; What Counts As 1 Cup In The Milk Group? What Counts As An Ounce-Equivalent In The Meat And Beans Group?Mixed Dishes In Mypyramid; Appendix D: Growth Charts; Appendix E: Answers to Check-Out Quizzes; Glossary; Index.
Responsibility: Karen Eich Drummond, Lisa M. Brefere.

Abstract:

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!

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/124073834> # Nutrition for foodservice and culinary professionals
    a schema:MediaObject, schema:CreativeWork, schema:Book ;
    library:oclcnum "124073834" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nju> ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/4927807572#Place/hoboken_n_j> ; # Hoboken, N.J.
    rdfs:comment "Warning: This malformed URI has been treated as a string - 'http://www.contentreserve.com/TitleInfo.asp?ID={B4334593-9AF4-4051-B1DE-6EA202ECFBEC}&Format=50'" ;
    schema:about <http://id.worldcat.org/fast/1042187> ; # Nutrition
    schema:about <http://id.worldcat.org/fast/931080> ; # Food service
    schema:about <http://experiment.worldcat.org/entity/work/data/4927807572#Topic/medical_nursing_nutrition> ; # MEDICAL--Nursing--Nutrition
    schema:about <http://experiment.worldcat.org/entity/work/data/4927807572#Topic/medical_nutrition> ; # MEDICAL--Nutrition
    schema:about <http://experiment.worldcat.org/entity/work/data/4927807572#Topic/health_&_fitness_diets> ; # HEALTH & FITNESS--Diets
    schema:about <http://experiment.worldcat.org/entity/work/data/4927807572#Topic/health_&_fitness_food_content_guides> ; # HEALTH & FITNESS--Food Content Guides
    schema:about <http://experiment.worldcat.org/entity/work/data/4927807572#Topic/health_&_fitness_nutrition> ; # HEALTH & FITNESS--Nutrition
    schema:about <http://dewey.info/class/613.2/e22/> ;
    schema:bookEdition "6th ed." ;
    schema:bookFormat schema:EBook ;
    schema:contributor <http://viaf.org/viaf/28299105> ; # Lisa M. Brefere
    schema:copyrightYear "2007" ;
    schema:creator <http://viaf.org/viaf/33548022> ; # Karen Eich Drummond
    schema:datePublished "2007" ;
    schema:description "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!"@en ;
    schema:description "Nutrition for Foodservice and Culinary Professionals; Contents; Preface; What's New For The Sixth Edition; Organization; Pedagogical Framework; Supplementary Materials; Part I: 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 Ii: Developing and Marketing Healthy Recipes and Menus; Chapter 8: Foundations of Healthy Cooking."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/4927807572> ;
    schema:genre "Electronic books"@en ;
    schema:inLanguage "en" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/60187978> ;
    schema:name "Nutrition for foodservice and culinary professionals"@en ;
    schema:productID "124073834" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/124073834#PublicationEvent/hoboken_n_j_john_wiley_2007> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/4927807572#Agent/john_wiley> ; # John Wiley
    schema:url <http://www.myilibrary.com?id=82663> ;
    schema:url <http://public.ebookcentral.proquest.com/choice/publicfullrecord.aspx?p=290447> ;
    schema:url <http://www.SLQ.eblib.com.au/patron/FullRecord.aspx?p=290447> ;
    schema:url <http://www.123library.org/book_details/?id=20517> ;
    schema:url "http://www.contentreserve.com/TitleInfo.asp?ID={B4334593-9AF4-4051-B1DE-6EA202ECFBEC}&Format=50" ;
    schema:url <http://site.ebrary.com/id/10278462> ;
    schema:url <http://public.eblib.com/choice/publicfullrecord.aspx?p=290447> ;
    schema:url <http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=190569> ;
    schema:workExample <http://worldcat.org/isbn/9780470073513> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/124073834> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/4927807572#Place/hoboken_n_j> # Hoboken, N.J.
    a schema:Place ;
    schema:name "Hoboken, N.J." ;
    .

<http://experiment.worldcat.org/entity/work/data/4927807572#Topic/health_&_fitness_diets> # HEALTH & FITNESS--Diets
    a schema:Intangible ;
    schema:name "HEALTH & FITNESS--Diets"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/4927807572#Topic/health_&_fitness_food_content_guides> # HEALTH & FITNESS--Food Content Guides
    a schema:Intangible ;
    schema:name "HEALTH & FITNESS--Food Content Guides"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/4927807572#Topic/health_&_fitness_nutrition> # HEALTH & FITNESS--Nutrition
    a schema:Intangible ;
    schema:name "HEALTH & FITNESS--Nutrition"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/4927807572#Topic/medical_nursing_nutrition> # MEDICAL--Nursing--Nutrition
    a schema:Intangible ;
    schema:name "MEDICAL--Nursing--Nutrition"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/4927807572#Topic/medical_nutrition> # MEDICAL--Nutrition
    a schema:Intangible ;
    schema:name "MEDICAL--Nutrition"@en ;
    .

<http://id.worldcat.org/fast/1042187> # Nutrition
    a schema:Intangible ;
    schema:name "Nutrition"@en ;
    .

<http://id.worldcat.org/fast/931080> # Food service
    a schema:Intangible ;
    schema:name "Food service"@en ;
    .

<http://viaf.org/viaf/28299105> # Lisa M. Brefere
    a schema:Person ;
    schema:familyName "Brefere" ;
    schema:givenName "Lisa M." ;
    schema:name "Lisa M. Brefere" ;
    .

<http://viaf.org/viaf/33548022> # Karen Eich Drummond
    a schema:Person ;
    schema:familyName "Drummond" ;
    schema:givenName "Karen Eich" ;
    schema:name "Karen Eich Drummond" ;
    .

<http://worldcat.org/isbn/9780470073513>
    a schema:ProductModel ;
    schema:isbn "0470073519" ;
    schema:isbn "9780470073513" ;
    .

<http://www.worldcat.org/oclc/60187978>
    a schema:CreativeWork ;
    rdfs:label "Nutrition for foodservice and culinary professionals." ;
    schema:description "Print version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/124073834> ; # Nutrition for foodservice and culinary professionals
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.