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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere

By: Contributor(s): Material type: TextTextPublisher: Hoboken, New Jersey : Wiley, [2014]Edition: 8th editionDescription: xix, 454 pages : illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781118429730 .
Subject(s): Summary: Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking techniques and recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of their customers
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Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road General Shelves 613.2 DRU (Browse shelf(Opens below)) Available J147210

Includes index.

Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking techniques and recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of their customers

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