Nutrition for Foodservice and Culinary Professionals
- ISBN-10
- 0471347779
- ISBN-13
- 9780471347774
- Series
- Nutrition for Foodservice and Culinary Professionals
- Category
- Technology & Engineering
- Pages
- 592
- Language
- English
- Published
- 2000-08-29
- Publisher
- Wiley
- Authors
- Karen E. Drummond, Lisa M. Brefere
Description
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.
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Other editions
-
- 2021-12-02
- 444 pages
- Paperback
- John Wiley & Sons
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