Nutrition for Foodservice and Culinary Professionals 9th Edition

Author: Karen E. Drummond
Publisher: Wiley Global Education
ISBN: 9781119195221
Release Date: 2016-11-16
Genre: Technology & Engineering

Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Nutrition for Foodservice and Culinary Professionals Ninth Edition Student Study Guide

Author: Karen E. Drummond
Publisher: Wiley
ISBN: 1119271770
Release Date: 2016-08-01
Genre: Technology & Engineering

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

Author: Karen E. Drummond
Publisher: John Wiley & Sons
ISBN:
Release Date: 2016-06-07
Genre: Health & Fitness

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 customers’ 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

Author: Wiley
Publisher: Wiley
ISBN: 111925194X
Release Date: 2016-02-01
Genre: Technology & Engineering

Nutrition for Foodservice and Culinary Professionals, 9th Edition Binder Ready Version 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 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. This text is an unbound, binder-ready version.

Nutrition for Foodservice and Culinary Professionals

Author: CTI Reviews
Publisher: Cram101 Textbook Reviews
ISBN: 9781467277945
Release Date: 2016-10-16
Genre: Education

Facts101 is your complete guide to Nutrition for Foodservice and Culinary Professionals. In this book, you will learn topics such as as those in your book plus much more. With key features such as key terms, people and places, Facts101 gives you all the information you need to prepare for your next exam. Our practice tests are specific to the textbook and we have designed tools to make the most of your limited study time.

Nutrition for Foodservice and Culinary Professionals

Author: Oliva Cabral
Publisher:
ISBN: 1681175525
Release Date: 2016-08-01
Genre:

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.

So You Want to Be a Chef

Author: Lisa M. Brefere
Publisher: John Wiley & Sons
ISBN: 9780470285084
Release Date: 2008-04-15
Genre: Technology & Engineering


So You Are a Chef

Author: Lisa M. Brefere
Publisher: Wiley
ISBN: 9780470285077
Release Date: 2008-11-13
Genre: Technology & Engineering

So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs. Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary job search from beginning to end. Written in a clear, accessible style, this guide illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry.