Nutrition for the Food Service Profession 3e

Drummond (Autor)

Buch | Hardcover

642 Seiten

1996 | 3rd edition
John Wiley & Sons Inc (Verlag)
978-0-471-28719-3 (ISBN)

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A handbook for foodservice professionals covering a range of topics from nutrition fundamentals to menu planning to marketing a nutrition programme. This edition also includes such topics as: food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed food. The book provides examples from institutional foodservice; coverage of nutritional differences in prep techniques; information on ethnic foods; nutrient content of all recipes for better menu planning; and nutrition and menu planning by age group.

THE FUNDAMENTALS OF PERSONAL NUTRITION. Introduction to Nutrition. Carbohydrates. Lipids: Fats and Oils. Protein. Vitamins. Water and Minerals. Putting It All Together. SELECTED NUTRITION TOPICS. Nutrition Over the Life Cycle. Weight Management and Exercise. Menu Planning for the Vegetarian. Nutrition and Health. NUTRITION IN RESTAURANTS AND FOODSERVICES. Nutrition and Menu Planning. Developing Healthy Recipes. Marketing Healthy Menu Options. Light Beverages and Foods for the Beverage Operation. Appendices. Glossary. Index.

Erscheint lt. Verlag	18.9.2000
Zusatzinfo	illustrations
Verlagsort	New York
Sprache	englisch
Maße	170 x 250 mm
Gewicht	1134 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-28719-9 / 0471287199
ISBN-13	978-0-471-28719-3 / 9780471287193
Zustand	Neuware