Nutrition for Foodservice and Culinary Professionals, Student Workbook

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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  Nutrition for Foodservice and Culinary Professionals, Student Workbook

  • 2003-03-12
  • - pages
  • Paperback
  • Wiley

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