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.
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