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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere

By: Contributor(s): Material type: TextTextPublisher: Hoboken, New Jersey : John Wiley & Sons, [2007]Edition: Sixth editionDescription: xviii, 668 pages : color illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780471599760
Subject(s): Genre/Form:
DDC classification:
  • 613.2
Contents:
Introduction to nutrition
Using dietary recommendations, food guides, and food
Labels to plan menus
Carbohydrates
Lipids : fats and oils
Protein
Vitamins
Water and minerals
Foundations of balanced cooking
Balanced menus and recipes
Marketing to health-conscious guests
Nutrition and health
Weight management and exercise
Nutrition over the life cycle
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Holdings
Item type Current library Collection Call number Copy number Status Barcode
Book Book Main Library Reference Section Reference R 613.2 D795n 2007 (Browse shelf(Opens below)) c. 1 Room use only 20362QC

Includes index

Introduction to nutrition

Using dietary recommendations, food guides, and food

Labels to plan menus

Carbohydrates

Lipids : fats and oils

Protein

Vitamins

Water and minerals

Foundations of balanced cooking

Balanced menus and recipes

Marketing to health-conscious guests

Nutrition and health

Weight management and exercise

Nutrition over the life cycle

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