Nutrition for Foodservice and Culinary Professionals

  • Nutrition for Foodservice and Culinary Professionals
    Nutrition for Foodservice and Culinary Professionals
    By Karen E. Drummond, Lisa M. Brefere

    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 ...

  • Nutrition for Foodservice and Culinary Professionals
    Nutrition for Foodservice and Culinary Professionals
    By Karen E. Drummond, Lisa M. Brefere

    Some cold cereals, orange juice, and soy beverages are fortified with vitamin D. Calcium Vegetarians who drink ... yogurt, cheese Legumes Dark- green leafy vegetables (broccoli, collard greens, kale) Calcium- fortified soy milk and ...

  • Nutrition for Foodservice and Culinary Professionals
    Nutrition for Foodservice and Culinary Professionals
    By Karen Eich Drummond, Lisa M. Brefere

    Nutrition for Foodservice and Culinary Professionals

  • Nutrition for Foodservice and Culinary Professionals
    Nutrition for Foodservice and Culinary Professionals
    By Karen E. Drummond, Lisa M. Brefere

    This new edition of Nutrition for Foodservice and Culinary Professionals features: A new, full-color interior design and full-color photographs including creative food presentations The 2005 Dietary Guidelines for Americans and the United ...

  • Nutrition for Foodservice and Culinary Professionals
    Nutrition for Foodservice and Culinary Professionals
    By Karen E. Drummond, Lisa M. Brefere

    The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals.

  • Nutrition for Foodservice and Culinary Professionals
    Nutrition for Foodservice and Culinary Professionals
    By Oliva Cabral

    Practicing culinary and management professionals will find it useful as well. This book helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers critical questions and dietary needs.

  • Nutrition for Foodservice and Culinary Professionals
    Nutrition for Foodservice and Culinary Professionals
    By Karen E. Drummond, Lisa M. Brefere

    This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet.

  • Nutrition for Foodservice and Culinary Professionals
    Nutrition for Foodservice and Culinary Professionals
    By Karen E. Drummond, Lisa M. Brefere

    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.

  • Nutrition for Foodservice and Culinary Professionals
    By Karen Eich Drummond, Lecturer Gwynedd Mercy University Gwynedd Valley Pennsylvania Karen Eich Drummond

    This new edition of Nutrition for Foodservice and Culinary Professionals features: A new, full-color interior design and full-color photographs including creative food presentationsThe 2005 Dietary Guidelines for Americans and the United ...