Nutrition for the culinary arts / Nancy Berkoff.
By: Berkoff, Nancy
.
Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, 2005Edition: 1st ed.Description: xvi, 377 p. : col. ill. ; 26 cm.ISBN: 0130946281.Subject(s): Nutrition | Cooking | Table setting and decorationDDC classification: 613.2 | Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 17 , Side 1, TierNo 3, BayNo 8 |
613.2 BER (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | TCIxx,30003,03,RA | 5000031791 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 613.2 BAR Human nutrition : | 613.2 BEA Nutrition in essence / | 613.2 BER Nutrition for the culinary arts / | 613.2 BER Nutrition for the culinary arts / | 613.2 BER 2010 True food : | 613.2 BEY 1998 Beyond nutrition | 613.2 BIT 2010 Food matters : |
Includes index.
1 Introducing Nutrition. -- 2 Thinking Nutrition, - Color Insert 1 -- 3 The First and Last Anatomy Lesson. -- 4 Carbohydrates. -- 5 Fats. -- 6 Protein. -- 7 Vitamins, Minerals and Water. -- 8 Nutrition and Activity. -- 9 Food Safety. -- 10 Ethnic Cuisine. -- Color Insert 2. -- 11 Putting It All Together: Healthy Menu Planning. -- Appendix 1 RDA and RDTs. -- Appendix 2 BMI Height/Weight Chart. -- Appendix 3 Exchange Lists for Meal Planning. -- Index.