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Nutrition for foodservice and culinary professionals

Author: Karen Eich Drummond; Lisa M Brefere
Publisher: Hoboken, N.J. : Wiley, ©2010.
Edition/Format:   Print book : CD for computer   Computer File : English : 7th edView all editions and formats
Summary:
Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes.
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Document Type: Book, Computer File
All Authors / Contributors: Karen Eich Drummond; Lisa M Brefere
ISBN: 9780470052426 0470052422 9780470285473 0470285478
OCLC Number: 244768411
Description: xix, 634 pages : color illustrations ; 29 cm + 1 CD-ROM (4 3/4 in.)
Contents: Factors influencing food selection --
Basic nutrition concepts --
Characteristics of a nutritious diet --
Nutrient recommendations : dietary reference intakes --
What happens when you eat --
Food facts : how to recognize whole foods, processed foods, and organic foods --
Hot topic : how the American diet impacts the environment and how restaurants are going green.
Responsibility: Karen Eich Drummond, Lisa M. Brefere.

Abstract:

Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional  Read more...

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