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Table of Contents
About the National Restaurant Association and the National Restaurant Association Educational Foundation
Features of the ManageFirst Books
Part 1 Understanding Nutrition Basics
1 – A Market for Nutritious Food
2 – Key Concepts in Nutrition
3 – Understanding Nutritional Standards and Guidelines
4 – The Energy Nutrients-Carbohydrate, Protein and Lipid
5 – Vitamins, Minerals, and Water
Part 2 Establishing Nutrition Programs
6 – Market and Menu Assessment
7 – Food with Nutritional Appeal
8 – Cooking for Health-Culinary Skills in Action
9 – Food Allergens and Special Diets
10 – Developing Your Staff and Defining Responsibilities
11 – Implementing and Evaluating Your Nutrition Program
12 – Menu Labeling Regulations