Nutrition for Foodservice and Culinary Professionals, Study Guide , 6th Edition

by Karen Eich Drummond (Yardley, Pennsylvania); Lisa M. Brefere (Purchase, New York )

• ISBN13: 9780470099094
• ISBN10: 0470099097
• Edition: 6th
• Format: Paperback
• Copyright: 2006-09-01
• Publisher: Wiley

Summary

Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

Table of Contents

Preface	p. v
Introduction to Nutrition	p. 1
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus	p. 12
Carbohydrates	p. 33
Lipids: Fats and Oils	p. 47
Protein	p. 62
Vitamins	p. 73
Water and Minerals	p. 87
Foundations of Healthy Cooking	p. 103
Healthy Menus and Recipes	p. 111
Marketing to Health-Conscious Guests	p. 119
Nutrition and Health	p. 128
Weight Management and Exercise	p. 144
Nutrition Over the Life Cycle	p. 155
Answers to Quizzes & Selected Student Worksheets	p. 172
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