Nutrition for Foodservice and Culinary Professionals

FUNDAMENTALS OF NUTRITION AND FOODS; Introduction to Nutrition; Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus; Carbohydrates; Lipids: Fats and Oils; Protein; Vitamins; Water and Minerals; DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS; Developing Healthy Menus and Recipes; Marketing Healthy Menu Options; Light Beverages and Foods for the Beverage Operation; NUTRITION'S RELATIONSHIP TO HEALTH AND LIFESPAN; Nutrition and Health; Weight Management and Exercise; Nutrition Over the Life Cycle; Appendices; Glossary; Index.