Nutrition for Foodservice and Culinary Professionals
| Author | : | |
| Rating | : | 4.67 (787 Votes) |
| Asin | : | 1118429737 |
| Format Type | : | paperback |
| Number of Pages | : | 480 Pages |
| Publish Date | : | 2014-11-18 |
| Language | : | English |
DESCRIPTION:
Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs. The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference.
"funded by and partnered with companies like Monsanto, Dupont" according to Amazon Customer. I have a problem with an author or "expert" on nutrition claiming that Registered Dietitians are the most complete and reliable source for science and fact based information. Is it a coincidence that Karen Drummond is an R.D. herself? Also, she lectures about getting "real" nutritional and scientific information fr. A "must - have" book The first time I saw this book on the shelf of a prominent university library here in Jamaica, I just had to un-shelf it: it was eye - catching. I began reading and was impressed with the writer's style / approach in delivering information. It is so structured that it may be used at all levels.I will be making reco. "LOVED the class it was VERY INTERESTING" according to Diann A. Holland. Had to get this book for a nutrition class, LOVED the class it was VERY INTERESTING! The book was a great addition to the class. However, I felt that there were parts in the book that dragged. It went into far more detail in parts. However I can see that if someone was going for a nutrition degree that more in dept
Put Kids In Charge: Ask your child to name new veggie or fruit creations. Bugs on a Log: Use celery, cucumber, or carrot sticks as the log and add peanut butter. Use sliced cherry tomatoes, peas, and low-fat cheese on the potato to make a funny face. Let kids choose their own favorites, then pop the pizzas into the over to warm. Fruit chunks go great with a yogurt and cinnamon or vanilla dip. Make "popsicles" by inserting sticks into peeled bananas and freezing. Caterpillar Kabobs: Assemble chunks of melon, apple, orange, and pear on skewers for a fruity kabob. Use your favorite nuts and dried fruits, such as unsalted peanuts, cashews, walnuts, or sunflower seeds mixed with dried apples, pineap