Nutrition for foodservice and culinary professionals / (Record no. 137633)

MARC details
000 -LEADER
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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
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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
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Full call number Barcode Checked out Date last seen Date last checked out Price effective from Koha item type
    Dewey Decimal Classification     GC College Library College Library General Circulation Section 09/26/2024 Library Fund 1 GC 613.2 D84 2022 HNU005415 07/31/2025 06/09/2025 06/09/2025 03/11/2025 Books