Study guide to accompany Nutrition for foodservice and culinary professionals / Karen Eich Drummond & Lisa M. Brefere.

ISBN:

9781119271772

Title:

Author:

Drummond, Karen Eich, author.

Personal Author:

Drummond, Karen Eich, author.

Edition:

Ninth edition.

Physical Description:

223 pages; 28 cm.

Contents:

Machine generated contents note: ch. 1 Introduction to Nutrition -- ch. 2 Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus -- ch. 3 Carbohydrates -- ch. 4 Fat -- ch. 5 Protein -- ch. 6 Vitamins -- ch. 7 Water and Minerals -- ch. 8 Building Flavor and Balanced Baking -- ch. 9 Recipe Makeovers -- ch. 10 Balanced Menus -- ch. 11 Handling Customers' Special Nutrition Requests -- ch. 12 Weight Management.

Subject Term:

Nutrition.

Added Author:

Brefere, Lisa M.,

Format:

Regular print

Publication Date:

2016

Publication Information:

Hoboken :

John Wiley,

2017.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
613.2 DRU	Not for loan	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

This is a student study guide to accompany Nutrition for Foodservice and Culinary Professionals, 9th Edition.

Nutrition for Foodservice and Culinary Professionals, 9th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customer's critical questions and dietary needs. The Ninth Edition includes a discussion of the 2015 Dietary Guidelines for Americans and key updated content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference. This edition is updated and revised to reflect the 2015 Dietary Guidelines for Americans.

Author Notes

Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988. Ms. Drummond is also the author of Human Resource Management for the Hospitality Industry, and Nutrition for the Foodservice Professional. She earned her M.S. in Education at Russell Sage College, and is currently completing her Ph.D. at Temple University.