Service-Telefon
+49(0)6151-988520
German English
Fachgebiete

Details

2009402 Drummond, Karen E.; Brefere, Lisa M.:
Nutrition for Foodservice and Culinary Professionals
   Preis:   € 112,00

Einband: Gb
Auflage: 7. Auflage
Verlag: John Wiley & Sons
Erscheinungsdatum: 06/2009
Seiten: 656 S.

ISBN-10: 0-470-05242-2   
ISBN-13: 978-0-470-05242-6

In den Warenkorb

Weitere Fachbücher aus dem Fachgebiet:
Hotelgewerbe, Gastronomie u. Touristik | Kochen u. Kochkunst | Lebensmittel-Literatur/-Nachschlagewerke | 
zurück
Beschreibung
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
Inhalt
Preface.
PART ONE: FUNDAMENTALS OF NUTRITION AND FOOD.
Chapter 1: Introduction to Nutrition.
Chapter 2: Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus.
Chapter 3: Carbohydrates.
Chapter 4: Lipids: Fats and Oils.
Chapter 5: Structure of Protein.
Chapter 6: Vitamins.
Chapter 7: Water and Minerals.
PART TWO: DEVELOPING AND MARKETING HEALTHY RECEIPES AND MENUS.
Chapter 8: Foundations of Healthy Cooking.
Chapter 9: Healthy Menus and Recipes.
Chapter 10: Marketing to Health-Conscious Guests.
Chapter 11: Nutrition and Health.
Chapter 12: Weight Management and Exercise.
Chapter 13: Nutrition over the Life Cycle.
Appendix A: Nutritive Value of Foods.
Appendix B: Dietary Reference Intakes.
Appendix C: Expanded Serving Sizes for MyPyramid.
Appendix D: Growth Charts.
Appendix E: Answers to Check-Out Quizzes.
Glossary.
Index.
 © academic-books.com, Alle Rechte vorbehalten.