MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04105nam a22004457a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
phtghnu |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250311112741.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
210616s2022 nju 001 0 eng c |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2021027857 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781119777199 |
| Qualifying information |
(hardback) |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
HNU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX353 |
| Item number |
.D78 2022 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Placement Code |
GC |
| Classification number |
613.2 D84 |
| Item number |
2022 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Drummond, Karen Eich, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Nutrition for foodservice and culinary professionals / |
| Statement of responsibility, etc. |
Karen Eich Drummond, Ed.D., R.D.N., L.D.N., F.A.N.D. & Lisa M. Brefere, C.E.C., A.A.C. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Tenth edition. |
| 263 ## - PROJECTED PUBLICATION DATE |
|---|
| Projected publication date |
2111 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer |
Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2022] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2022 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 372, A-14, G-6, I-13 pages : |
| Other physical details |
illustrations (chiefly color) ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
I. Fundamental of nutrition and foods. Introduction to nutrition ; Using food guides, dietary recommendations, and nutrition labels to plan menus ; Carbohydrates ; Fat ; Protein ; Vitamins ; Water and minerals<br/>II. Balanced cooking and menus. Building flavor and balanced baking ; Recipe makeovers ; Balanced menus<br/>III. Applied nutrition. Handling customers' special nutrition requests ; Weight management ; Nutrition for all ages<br/>Appendix A. Serving Sizes for MyPlate Food Groups<br/>Appendix B. Dietary Reference Intakes<br/>Appendix C. Answers to Odd-Numbered Questions in Check-Out Quizzes<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"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."--Page 4 of cover<br/> |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
College of Business and Accountancy |
| Source |
Bachelor of Science in Hospitality Management |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
In English |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Nutrition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Brefere, Lisa M., |
| Relator term |
author. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
John Wiley & Sons, |
| Relator term |
publisher. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Online version: |
| Main entry heading |
Drummond, Karen Eich. |
| Title |
Nutrition for foodservice and culinary professionals. |
| Edition |
Tenth edition |
| Place, publisher, and date of publication |
Hoboken, New Jersey : Wiley, [2022] |
| International Standard Book Number |
9781119842873 |
| Record control number |
(DLC) 2021027858 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Books |
| Classification part |
600-699 |
