Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package
Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package

Author: Karen E. Drummond

Publisher: Wiley

Published: 2000-08-29

Total Pages: 0

ISBN-13: 9780471442400

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Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

Nutrition for Foodservice and Culinary Professionals, Student Workbook
Nutrition for Foodservice and Culinary Professionals, Student Workbook

Author: Karen E. Drummond

Publisher: Wiley

Published: 2000-08-29

Total Pages: 84

ISBN-13: 9780471412984

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The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

Managing Food and Nutrition Services
Managing Food and Nutrition Services

Author: Sari Edelstein

Publisher: Jones & Bartlett Learning

Published: 2008

Total Pages: 568

ISBN-13: 9780763740641

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Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.

Food Preparation for the Professional
Food Preparation for the Professional

Author: David A. Mizer

Publisher: Wiley-Interscience

Published: 2000-05-22

Total Pages: 276

ISBN-13: 9780471376767

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With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

The Culinary Professional
The Culinary Professional

Author: John Draz

Publisher: Goodheart-Wilcox Publisher

Published: 2013-07-15

Total Pages: 0

ISBN-13: 9781619602557

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The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.

Nutrition for Foodservice and Culinary Professionals
Nutrition for Foodservice and Culinary Professionals

Author: Karen E. Drummond

Publisher: John Wiley & Sons

Published: 2016-09-05

Total Pages: 482

ISBN-13: 1119148499

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Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Introduction to Human Nutrition
Introduction to Human Nutrition

Author: Michael J. Gibney

Publisher: John Wiley & Sons

Published: 2013-03-14

Total Pages: 740

ISBN-13: 1118684702

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In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series, Introduction to Human Nutrition has been revised and updated to meet the needs of the contemporary student. Groundbreaking in their scope and approach, the titles in the series: Provide students with the required scientific basics of nutrition in the context of a systems and health approach Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective Introduction to Human Nutrition is an essential purchase for undergraduate and postgraduate students of nutrition/nutrition and dietetics degrees, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within this book.

Nutrition for Foodservice and Culinary Professionals, Textbook and NRAEF Workbook
Nutrition for Foodservice and Culinary Professionals, Textbook and NRAEF Workbook

Author: Karen E. Drummond

Publisher: Wiley

Published: 2003-03-24

Total Pages: 0

ISBN-13: 9780471312765

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Definitive, up-to-date coverage of nutrition Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine." This new edition of Nutrition for Foodservice and Culinary Professionals features: * New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals * More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus * The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines * The 2002 American Cancer Society nutrition guidelines * Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery * Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.