Nutrition For Foodservice And Culinary Professionals
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Nutrition For Foodservice And Culinary Professionals
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Author : Karen E. Drummond
language : en
Publisher: John Wiley & Sons
Release Date : 2021-12-21
Nutrition For Foodservice And Culinary Professionals written by Karen E. Drummond and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-21 with Cooking categories.
Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers. This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages Several appendices including serving sizes for MyPlate food groups and dietary reference intakes An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.
Nutrition For Foodservice And Culinary Professionals
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Author : National Restaurant Association, Educational Foundation Staff
language : en
Publisher: John Wiley & Sons
Release Date : 2000-08
Nutrition For Foodservice And Culinary Professionals written by National Restaurant Association, Educational Foundation Staff and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-08 with categories.
Nutrition For Foodservice And Culinary Professionals Textbook And Nraef Workbook
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2003-03-24
Nutrition For Foodservice And Culinary Professionals Textbook And Nraef Workbook written by Karen E. Drummond and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-03-24 with Technology & Engineering categories.
Definitive, up-to-date coverage of nutrition Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition 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 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 is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.
Nutrition For The Foodservice And Culinary Professionals
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Author : Drummond, Colin
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1997-05-09
Nutrition For The Foodservice And Culinary Professionals written by Drummond, Colin and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-05-09 with Food service categories.
Nutrition For Foodservice And Culinary Professionals Sixth Edition Smolin Iprofile Set
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2007-05-11
Nutrition For Foodservice And Culinary Professionals Sixth Edition Smolin Iprofile Set written by Karen E. Drummond and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-11 with Technology & Engineering categories.
Nutrition For Foodservice And Culinary Professionals Study Guide
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2006-09-22
Nutrition For Foodservice And Culinary Professionals Study Guide written by Karen E. Drummond and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09-22 with Technology & Engineering categories.
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
Nutrition For Foodservice And Culinary Professionals
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Author : Oliva Cabral
language : en
Publisher:
Release Date : 2016-08-01
Nutrition For Foodservice And Culinary Professionals written by Oliva Cabral and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-01 with categories.
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. Beyond the physical and emotional satisfaction of eating, we often are concerned about how food choices affect our health. Eating a healthy diet and exercising is not just a concern for adults but for children and teenagers as well. An attribute of a food that includes its appearance, smell, taste, feel in the mouth, texture, temperature, and even the sounds made when it is chewed. The nutritional content of a food can be an important factor in deciding what to eat. Knowledge of nutrition and a positive attitude toward nutrition may translate into nutritious eating practices. Just knowing that eating lots of fruits and vegetables may prevent heart disease does not mean that someone will automatically start eating more of those foods. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism; healththreatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes and osteoporosis.Nutrition for Foodservice and Culinary Professionals is intended for students in culinary programs, as well as those in hotel, restaurant, and onsite management programs. Practicing culinary and management professionals will find it useful as well. This book helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers' critical questions and dietary needs. 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.
Nutrition For Foodservice And Culinary Professionals 8e With Student Study Guide Set
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2013-03-14
Nutrition For Foodservice And Culinary Professionals 8e With Student Study Guide Set written by Karen E. Drummond and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-14 with Technology & Engineering categories.
Wileyplus Stand Alone To Accompany Nutrition For Foodservice And Culinary Professionals Eighth Edition
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Author : Drummond
language : en
Publisher:
Release Date : 2013-05-21
Wileyplus Stand Alone To Accompany Nutrition For Foodservice And Culinary Professionals Eighth Edition written by Drummond and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-21 with categories.
Nutrition For Foodservice And Culinary Professionals Student Study Guide
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2016-08-01
Nutrition For Foodservice And Culinary Professionals Student Study Guide written by Karen E. Drummond and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-01 with Technology & Engineering categories.
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.