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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.
Book Synopsis Nutrition for Foodservice and Culinary Professionals by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals written by Karen E. Drummond and published by Wiley. This book was released on 2000-08-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, 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.
Book Synopsis Nutrition for Foodservice and Culinary Professionals by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals written by Karen E. Drummond and published by John Wiley & Sons. This book was released on 2016-09-05 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
Book Synopsis Managing Food and Nutrition Services by : Sari Edelstein
Download or read book Managing Food and Nutrition Services written by Sari Edelstein and published by Jones & Bartlett Learning. This book was released on 2008 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
Book Synopsis Nutrition for Foodservice and Culinary Professionals by : National Restaurant Association, Educational Foundation Staff
Download or read book Nutrition for Foodservice and Culinary Professionals written by National Restaurant Association, Educational Foundation Staff and published by John Wiley & Sons. This book was released on 2000-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nutrition for the Foodservice Professional by : Drummond
Download or read book Nutrition for the Foodservice Professional written by Drummond and published by John Wiley & Sons. This book was released on 1996-09-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Book Synopsis The Culinary Professional by : John Draz
Download or read book The Culinary Professional written by John Draz and published by Goodheart-Wilcox Publisher. This book was released on 2013-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Book Synopsis Nutrition for the Foodservice and Culinary Professionals by : Drummond, Colin
Download or read book Nutrition for the Foodservice and Culinary Professionals written by Drummond, Colin and published by Van Nostrand Reinhold Company. This book was released on 1997-05-09 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food, Nutrition and Culinary Art by : Mary Anne Eaton
Download or read book Food, Nutrition and Culinary Art written by Mary Anne Eaton and published by . This book was released on 2016-08-11 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
Book Synopsis Nutrition for Foodservice and Culinary Professionals, Student Workbook by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals, Student Workbook written by Karen E. Drummond and published by Wiley. This book was released on 2003-03-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Nutrition for Foodservice and Culinary Professionals 8E with Student Study Guide Set by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals 8E with Student Study Guide Set written by Karen E. Drummond and published by Wiley. This book was released on 2013-03-14 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
