Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.
By: Drummond, Karen Eich
.
Contributor(s): Brefere, Lisa M.
Publisher: Hoboken, N.J. : Wiley, c2010Edition: 7th ed.Description: xix, 634 p. : col. ill. ; 29 cm. + 1 study guide (v, 210 p. : ill. ; 28 cm) + 1 CD-ROM (4 3/4 in.).ISBN: 9780470052426 (hbk.); 9780470285473 (pbk. : study guide).Subject(s): Nutrition | Food serviceDDC classification: 613.2 | Item type | Current location | Shelf location | Call number | Vol info | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|---|
| Accompanying Material (Media Resource) | Taylor's Library-TU | 613.2 DRU 2010 (Browse shelf) | Available | SCAFS,70006,03,RM | 1000534867 | ||||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 613.2 DRU 2010 (Browse shelf) | Available | SBSxx,36000,03,GR | 1000148013 | ||||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 613.2 DRU 2010 (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | 1000528431 | |||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 613.2 DRU 2010 (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | 1000528448 | |||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 17 , Side 1, TierNo 3, BayNo 8 |
613.2 DRU 2010 (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | 5000147752 | ||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 17 , Side 1, TierNo 3, BayNo 8 |
613.2 DRU 2010 (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | 5000147751 | ||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 17 , Side 1, TierNo 3, BayNo 8 |
613.2 DRU 2010 (Browse shelf) | 1 | Available | SHTEx,30004,03,RM | 5000023935 | ||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 613.2 DRU 2010 (Browse shelf) | 1 | Available | SHTEx,30004,03,RM | 1000523381 | |||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 17, Side 1, TierNo 3, BayNo 1 |
613.2 DRU (Browse shelf) | 1 | Available | SHTEx,30004,03,RM | 5000024206 | ||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 613.2 DRU (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 1000811727 | |||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 613.2 DRU (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 1000811726 | |||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 17 , Side 1, TierNo 3, BayNo 8 |
613.2 DRU (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000048099 | ||
| Accompanying Material(Print) | Taylor's Library-TU | 613.2 DRU 2010 (Browse shelf) | Study guide | 1 | Available | SHTEx,30004,03,RM | 5000024478 |
Includes index.
1. Introduction to nutrition - 2. Using dietary recommendations, food guides, and food labels to plan menus - 3. Carbohydrates - 4. Lipids - 5. Protein - 6. Vitamins - 7. Water and minerals - 8. Foundations of healthy cooking - 9. Healthy menus and recipes - 10. Marketing to health-conscious guests - 11. Nutrition and health - 12. Weight management and exercise - 13. Nutrition over the life cycle.