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Nutrition for foodservice and culinary professionals Karen Eich Drummond, Lisa M. Brefere.
Detalles de publicación: Hoboken, N.J. Wiley c2014.Edición: 8th edDescripción: xix, 454 p. col. ill. 29 cmISBN:- 9781118429730
- 613.2 22
- TX353 .D78 2014
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX353 .D78 2014 (Navegar estantería(Abre debajo)) | Disponible | 50000003264180 |
Total de reservas: 0
Descripciones mejoradas de Syndetics:
Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers' critical questions and dietary needs. The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. 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.
Includes bibliographical references and index.
Tabla de contenidos provista por Syndetics
- Part 1 Fundamentals Of Nutrition And Foods
- 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 Protein
- Chapter 6 Vitamins
- Chapter 7 Water and Minerals
- Part 2 Balanced Cooking And Menus
- Chapter 8 Balanced Cooking Methods and Techniques
- Chapter 9 Recipe Makeovers
- Chapter 10 Balanced Menus
- Chapter 11 Marketing Balanced Menu Items
- Part 3 Applied Nutrition
- Chapter 12 Handling Customers' Special Nutrition Requests
- Chapter 13 Weight Management and Nutrition for All Ages
- Appendices