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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, c2007Edition: 6th ed.Description: xviii, 668 p. : ill. (some col.) ; 25 cm.ISBN: 047159976X.Subject(s): Nutrition | Food serviceDDC classification: 613.2
Contents:
Fundamentals of nutrition and food - 1. Introduction to nutrition - 2. Using dietary recommendations, food guides, and food labels to plan menus - 3. Carbohydrates - 4. Lipids : Fats and oils - 5. Protein - 6. Vitamins - 7. Water and minerals -- Part Two: Developing and marketing healthy recipes and menus - 8. Foundations of healthy cooking - 9. Healthy menus and recipes - 10. Marketing to health-conscious guests -- Part three : Nutrition's relations to health and life span - 11. Nutrition and health - 12. Weight management and exercise - 13. Nutrition over the life cycle - Appendix - Glossary - Index.
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 4, BayNo 8

 613.2 DRU (Browse shelf) 1 Available SHTEx,30004,03,RM 5000159141

Includes index.

Fundamentals of nutrition and food - 1. Introduction to nutrition - 2. Using dietary recommendations, food guides, and food labels to plan menus - 3. Carbohydrates - 4. Lipids : Fats and oils - 5. Protein - 6. Vitamins - 7. Water and minerals -- Part Two: Developing and marketing healthy recipes and menus - 8. Foundations of healthy cooking - 9. Healthy menus and recipes - 10. Marketing to health-conscious guests -- Part three : Nutrition's relations to health and life span - 11. Nutrition and health - 12. Weight management and exercise - 13. Nutrition over the life cycle - Appendix - Glossary - Index.