Nutrition for Foodservice and Culinary Professionals
-15%
portes grátis
Nutrition for Foodservice and Culinary Professionals
Drummond, Karen Eich; Brefere, Lisa M.
John Wiley and Sons Ltd
04/2003
656
Dura
Inglês
9780471419778
047141977X
15 a 20 dias
1276
Offers a comprehensive treatment of nutrition for foodservice and culinary professionals. This book addresses such topics as biotechnology, vitamins, minerals, and organic foods. It is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation.
Preface. PART ONE: 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. PART TWO: DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS. Developing Healthy Menus and Recipes. Marketing Healthy Menu Options. Light Beverages and Foods for the Beverage Operation. PART THREE: NUTRITION'S RELATIONSHIP TO HEALTH AND LIFE SPAN. Nutrition and Health. Weight Management and Exercise. Nutrition Over the Life Cycle. Appendix A: Nutritive Value of Foods. Appendix B: Dietary Reference Intakes. Appendix C: Expanded List of Serving Sizes for Food Guide Pyramid. Appendix D: Growth Charts. Appendix E: Answers to Check--Out Quizzes. Glossary. Selected References. Index.
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Offers a comprehensive treatment of nutrition for foodservice and culinary professionals. This book addresses such topics as biotechnology, vitamins, minerals, and organic foods. It is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation.
Preface. PART ONE: 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. PART TWO: DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS. Developing Healthy Menus and Recipes. Marketing Healthy Menu Options. Light Beverages and Foods for the Beverage Operation. PART THREE: NUTRITION'S RELATIONSHIP TO HEALTH AND LIFE SPAN. Nutrition and Health. Weight Management and Exercise. Nutrition Over the Life Cycle. Appendix A: Nutritive Value of Foods. Appendix B: Dietary Reference Intakes. Appendix C: Expanded List of Serving Sizes for Food Guide Pyramid. Appendix D: Growth Charts. Appendix E: Answers to Check--Out Quizzes. Glossary. Selected References. Index.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
