Nutrition for Foodservice and Culinary Professionals,9781118429730

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Nutrition for Foodservice and Culinary Professionals

by Drummond, Karen Eich; Brefere, Lisa M.

Edition:

8th

ISBN13:

9781118429730

ISBN10:

1118429737

Format:

Hardcover

Pub. Date:

1/22/2013

Publisher(s):

John Wiley & Sons Inc

Other versions by this Author

List Price: ~~$113.60~~

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This is the 8th edition with a publication date of 1/22/2013.

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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 covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking techniques and recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of their customers.

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: BALANCED COOKING AND MENUS

Chapter 8. Balanced Cooking Methods and Techniques

Chapter 9. Recipe Makeovers

Chapter 10. Balanced Menus

Chapter 11. Marketing Balanced Menu Items

PART THREE: APPLIED NUTRITION

Chapter 12. Handling Customers’ Special Nutrition Requests

Chapter 13. Weight Management and Nutrition for All Ages

APPENDICES

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