CART

(0) items

Nutrition for Foodservice and Culinary Professionals

by ;
Edition:
8th
ISBN13:

9781118429730

ISBN10:
1118429737
Format:
Hardcover
Pub. Date:
1/1/2013
Publisher(s):
John Wiley & Sons Inc
List Price: $129.25

Rent Textbook

(Recommended)
 
Term
Due
Price
$16.92

Hurry!

Only one copy
in stock at this price.

Buy Used Textbook

In Stock Usually Ships in 24 Hours.
U9781118429730
$55.56

Buy New Textbook

In Stock Usually Ships in 24 Hours.
N9781118429730
$120.36

eTextbook


 
Duration
Price
$77.22
More New and Used
from Private Sellers
Starting at $51.88
See Prices

Questions About This Book?

Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 8th edition with a publication date of 1/1/2013.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
  • The Used copy of this book is not guaranteed to inclue any supplemental materials. Typically, only the book itself is included.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.

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.

Table of Contents

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



Please wait while the item is added to your cart...