Nutrition For Foodservice And Culinary Professionals Student Workbook
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Nutrition For Foodservice And Culinary Professionals Student Workbook
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2000-08-29
Nutrition For Foodservice And Culinary Professionals Student 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 2000-08-29 with Technology & Engineering categories.
The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.
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 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 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.
Nutrition For Foodservice And Culinary Professionals 8th Edition With Student Study Guide And Wileyplus Card Set
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2013-12-12
Nutrition For Foodservice And Culinary Professionals 8th Edition With Student Study Guide And Wileyplus Card 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 2013-12-12 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 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 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.
Nutrition For Foodservice And Culinary Professionals 8e Wileyplus Registration Card
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2013-06-04
Nutrition For Foodservice And Culinary Professionals 8e Wileyplus Registration Card 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 2013-06-04 with Technology & Engineering categories.
This package includes a copy of ISBN 9781118429730 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards. Nutrition for Foodservice and Culinary Professionals, 8th 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 Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key 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.
Study Guide To Accompany Nutrition For Foodservice And Culinary Professionals 8e
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Author : Karen E. Drummond
language : en
Publisher: Wiley
Release Date : 2013-03-18
Study Guide To Accompany Nutrition For Foodservice And Culinary Professionals 8e 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 2013-03-18 with Technology & Engineering categories.
The ideal nutrition study guide for foodservice and culinary professionals 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!