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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Ed.D., R.D.N., L.D.N., F.A.N.D. & Lisa M. Brefere, C.E.C., A.A.C.

By: Contributor(s): Publisher: Hoboken, New Jersey : Wiley, [2022]Copyright date: ©2022Edition: Tenth editionDescription: x, 372, A-14, G-6, I-13 pages : illustrations (chiefly color) ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781119777199
Subject(s): Additional physical formats: Online version:: Nutrition for foodservice and culinary professionals.DDC classification:
  • 23 613.2 D84 2022
LOC classification:
  • TX353 .D78 2022
Contents:
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 II. Balanced cooking and menus. Building flavor and balanced baking ; Recipe makeovers ; Balanced menus III. Applied nutrition. Handling customers' special nutrition requests ; Weight management ; Nutrition for all ages Appendix A. Serving Sizes for MyPlate Food Groups Appendix B. Dietary Reference Intakes Appendix C. Answers to Odd-Numbered Questions in Check-Out Quizzes
Summary: "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
Holdings
Item type Current library Collection Call number Status Date due Barcode
Books Books College Library General Circulation Section GC GC 613.2 D84 2022 (Browse shelf(Opens below)) Checked out 07/31/2025 HNU005415

Includes index.

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
II. Balanced cooking and menus. Building flavor and balanced baking ; Recipe makeovers ; Balanced menus
III. Applied nutrition. Handling customers' special nutrition requests ; Weight management ; Nutrition for all ages
Appendix A. Serving Sizes for MyPlate Food Groups
Appendix B. Dietary Reference Intakes
Appendix C. Answers to Odd-Numbered Questions in Check-Out Quizzes

"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

College of Business and Accountancy Bachelor of Science in Hospitality Management

In English

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