000			04105nam a22004457a 4500
003			phtghnu
005			20250311112741.0
007			ta
008			210616s2022 nju 001 0 eng c
010			_a 2021027857
020			_a9781119777199 _q(hardback)
040			_beng _erda _cHNU
042			_apcc
050	0	0	_aTX353 _b.D78 2022
082	0	0	_223 _3GC _a613.2 D84 _b2022
100	1		_aDrummond, Karen Eich, _eauthor.
245	1	0	_aNutrition for foodservice and culinary professionals / _cKaren Eich Drummond, Ed.D., R.D.N., L.D.N., F.A.N.D. & Lisa M. Brefere, C.E.C., A.A.C.
250			_aTenth edition.
263			_a2111
264		1	_aHoboken, New Jersey : _bWiley, _c[2022]
264		4	_c©2022
300			_a x, 372, A-14, G-6, I-13 pages : _billustrations (chiefly color) ; _c28 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505			_aI. 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
520			_a"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
521			_aCBA _bBachelor of Science in Hospitality Management
546			_aIn English
650		0	_aNutrition.
650		0	_aFood service.
700	1		_aBrefere, Lisa M., _eauthor.
710	2		_aJohn Wiley & Sons, _epublisher.
776	0	8	_iOnline version: _aDrummond, Karen Eich. _tNutrition for foodservice and culinary professionals. _bTenth edition _dHoboken, New Jersey : Wiley, [2022] _z9781119842873 _w(DLC) 2021027858
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK _h600-699
999			_c137633 _d137633