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Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
About the National Restaurant Association and the National Restaurant Association Educational Foundation
Acknowledgements
Features of the ManageFirst Books
Real Manager
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
Field Project
Glossary
Index
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 access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.