Nutrition for foodservice and culinary professionals [electronic resource] / Karen Eich Drummond, Lisa M. Brefere.
Publication details: Hoboken, N.J. : Wiley, c2007.Edition: 6th edDescription: 1 online resource (xviii, 668 p.) : ill. (chiefly col.)ISBN:- 9780470073513 (e-book)
- 22
- TX353 .D78 2007
| Item type | Home library | Class number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| E-book | Online Library Online Resources | VLeBooks (Browse shelf(Opens below)) | Available online |
Previous ed.: 2004.
Includes index.
'Nutrition for Foodservice and Culinary Professionals' is a resource for information on nutrition and diet. It encompasses information on culinary arts and hospitality that is needed to understand the growing trend in nutrition awareness. Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
Description based on print version record.
There are no comments on this title.
