Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package
ISBN-13:
9780471442400
ISBN-10:
0471442402
Edition:
4
Author:
Karen E. Drummond, Lisa M. Brefere, National Restaurant Association Educational Foundation
Publication date:
2000
Publisher:
Wiley
Format:
Hardcover
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Book details
ISBN-13:
9780471442400
ISBN-10:
0471442402
Edition:
4
Author:
Karen E. Drummond, Lisa M. Brefere, National Restaurant Association Educational Foundation
Publication date:
2000
Publisher:
Wiley
Format:
Hardcover
Summary
Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package (ISBN-13: 9780471442400 and ISBN-10: 0471442402), written by authors
Karen E. Drummond, Lisa M. Brefere, National Restaurant Association Educational Foundation, 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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