Nutrition For Foodservice And Culinary Professionals 7th Edition is the essential resource for the most
complete, up-to-date information on nutrition and diet. New and expanded
material in this book addresses such topics as biotechnology, vitamins, minerals, and organic
foods. Many new tables and figures present a broader range of facts on the
nutritional value of foods, as well as such timely material as "Food
Practices of World Religions" and a "Reduced Calorie Menu for Asian-American
Cuisine."
This new edition
of Nutrition For Foodservice And Culinary Professionals 7th Edition by Karen E.
Drummond, Lisa M. Brefere features:
•
New
Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and
selected vitamins and minerals
•
More
"Chef’s Tips" highlighting ways to incorporate nutritional knowledge
into cooking and menus
•
The
Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol
Education Program 2001 clinical guidelines
•
The
2002 American Cancer Society nutrition guidelines
•
Up-to-date
statistics on overweight and obesity in the United States and the latest
information on weight loss, including drugs and surgery
•
Updated
Hot Topics, which discuss often controversial subjects related to nutrition,
and expanded Nutrition Web Explorer activities
Nutrition For
Foodservice And Culinary Professionals 7th Edition is used in certificate
courses by the American Culinary Federation and the National Restaurant
Association Educational Foundation, and this Edition
continues to be a bedrock resource for students and professionals in the
foodservice industry --This text refers to an out of print or unavailable
edition of this title.
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Nutrition For Foodservice And Culinary
Professionals 7th Edition PDF Ebook Download
Karen E. Drummond (Author), Lisa M.
Brefere (Author) | Paperback: 216 pages | Publisher: Wiley;
