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Nutrition for foodservice and culinary professionals

Author: Karen Eich Drummond; Lisa M Brefere
Publisher: Hoboken, New Jersey : Wiley, [2014]
Edition/Format:   Print book : English : Eighth editionView all editions and formats
Summary:

Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide  Read more...

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Additional Physical Format: Online version:
Drummond, Karen Eich.
Nutrition for foodservice and culinary professionals.
Hoboken, New Jersey : John Wiley & Sons Inc., [2013]
(DLC) 2013009036
Document Type: Book
All Authors / Contributors: Karen Eich Drummond; Lisa M Brefere
ISBN: 9781118429730 1118429737
OCLC Number: 829087683
Notes: Includes index.
Description: xix, 454 pages : color illustrations ; 29 cm
Contents: Part 1. Fundamentals of nutrition & foods. Introduction to nutrition --
Using dietary recommendations, food guides, and food labels to plan menus --
Carbohydrates --
Fats and oils --
Protein --
Vitamins --
Water and minerals --
Part 2. Balanced cooking and menus. Balanced cooking methods and techniques --
Recipe makeovers --
Balanced menus --
Part 3. Applied nutrition. Handling customers' special nutrition requests --
Weight management --
Nutrition for all ages.
Responsibility: Karen Eich Drummond, Ed. D., R.D., L.D.N., F.A.D.A., F.M.P., Lisa M. Brefere, C.E.C., A.A.C.

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