Nutrition for Foodservice and Culinary Professionals
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Book Overview
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 customers' 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.
Format:Hardcover
Language:English
ISBN:1118429737
ISBN13:9781118429730
Release Date:January 2013
Publisher:Wiley
Length:480 Pages
Weight:3.08 lbs.
Dimensions:1.0" x 8.8" x 10.9"
Customer Reviews
5 ratings
Very Helpful
Published by Thriftbooks.com User , 15 years ago
I recommend for anyone to use this workbook if you are trying to watch, lose, or maintain your weight.
So Far, So Good
Published by Thriftbooks.com User , 16 years ago
I am using this textbook for my Nutrition class at the International Culinary School at The Art Institute of Fort Lauderdale. It makes class so much easier for me. The instructor speeds through the lessons and luckily for us all she uses the text as her guide. Without it, I would not continue to be a top student.
Future for nutrition
Published by Thriftbooks.com User , 17 years ago
The Food Service is each day an wide open door for nutritionists. This book in particular is very helpfull on understanding the basic and advanced qualities needed for a professional acting in this area.
Exactly what I needed.
Published by Thriftbooks.com User , 22 years ago
This book was exactly what I needed. It contains all the information I needed. A great learning tool. The part of the book I am most impressed with is the section of infant nutrition. It explains month by month what you can feed your infant. An example is the 4th month of life, you can start your child on iron enriched cereals.
Nutrition for the Foodservice Professional
Published by Thriftbooks.com User , 24 years ago
This is an excellent source of valuable information about all aspects of healthy food and eating. It's a must have for anybody in the nutrition or dietary fields. It covers such a broad array of topics I'll be flipping though it for years to come for constant help. All in one book, one source.
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