Nutrition for Foodservice and Culinary Professionals, 4th Edition
ISBN-13:
9780471347774
ISBN-10:
0471347779
Edition:
4
Author:
Lisa M. Brefere, Karen Eich Drummond
Publication date:
2000
Publisher:
Wiley
Format:
Hardcover
592 pages
FREE US shipping
Book details
ISBN-13:
9780471347774
ISBN-10:
0471347779
Edition:
4
Author:
Lisa M. Brefere, Karen Eich Drummond
Publication date:
2000
Publisher:
Wiley
Format:
Hardcover
592 pages
Summary
Nutrition for Foodservice and Culinary Professionals, 4th Edition (ISBN-13: 9780471347774 and ISBN-10: 0471347779), written by authors
Lisa M. Brefere, Karen Eich Drummond, was published by Wiley in 2000.
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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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