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Download Nutrition for Foodservice and Culinary Professionals, Textbook and NRAEF Workbook fb2, epub

by Karen E. Drummond,Lisa M. Brefere

Download Nutrition for Foodservice and Culinary Professionals, Textbook and NRAEF Workbook fb2, epub

ISBN: 0471312762
Author: Karen E. Drummond,Lisa M. Brefere
Language: English
Publisher: Wiley; 5 edition (March 24, 2003)
Pages: 656
Category: Agricultural Sciences
Subcategory: Science
Rating: 4.8
Votes: 367
Size Fb2: 1925 kb
Size ePub: 1305 kb
Size Djvu: 1360 kb
Other formats: doc lrf lit rtf


The Food Service is each day an wide open door for nutritionists. The isbn of this book is 1933023058.

The Food Service is each day an wide open door for nutritionists. This book in particular is very helpfull on understanding the basic and advanced qualities needed for a professional acting in this area. One person found this helpful.

FREE shipping on qualifying offers. by Karen E. Drummond (Author), Lisa M. Brefere (Author). ISBN-13: 978-1118784471.

FREE shipping on qualifying offers

FREE shipping on qualifying offers. KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian and a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). LISA M. BREFERE is a Certified Executive Chef with more than thirty years of experience.

The ideal nutrition study guide for foodservice and culinary . It also goes into detail about food allergies, and even has some recipes in the back to make healthier versions of traditional recipes.

The ideal nutrition study guide for foodservice and culinary professionals Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough. Karen Eich Drummond has held a variety of management and training positions in both commercial and institutional foodservice. She is currently a consultant on foodservice management, training, and nutrition issues, and is also an instructor in a hotel, restaurant, and institutional management program, which she founded in 1988.

Lisa M. Brefere’s most popular book is Nutrition for Foodservice and Culinary Professionals. Nutrition for Foodservice and Culinary Professionals by. Karen Eich Drummond, Lisa M. Brefere.

Read instantly in your browser. ISBN-13: 978-0471312703.

Author Drummond, Karen Eich, Drummond, Karen . Brefere, Lisa M.

Nutrition for Foodservice and Culinary Professionals, Textbook and NRAEF Workbook. ISBN13 9780471312765. Nutrition for Foodservice and Culinary Professionals.

Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of. .You may be interested in. Karen E. Drummond, Lisa M.

Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of their customers. Other readers will always be interested in your opinion of the books you've read. Whether you've loved the book or not, if you give your honest and detailed thoughts then people will find new books that are right for them.

Workbook to be used with the textbook: Nutrition for foodservice and culinary professionals, 5th e. by Karen Eich Drummond and Lisa M. Professional Management Development Program"-Cover.

Karen E. Each chapter of this book has been revised and updated using current nutrition and culinary knowledge and applications

Karen E. Each chapter of this book has been revised and updated using current nutrition and culinary knowledge and applications. Some major changes are noted below.

Definitive, up-to-date coverage of nutrition Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine." This new edition of Nutrition for Foodservice and Culinary Professionals features: * New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals * More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus * The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines * The 2002 American Cancer Society nutrition guidelines * Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery * Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.

Comments:

Tejora
Great Book
Brakora
This book was exactly what I needed. It contains all the information I needed. A great learning tool. The part of the book I am most impressed with is the section of infant nutrition. It explains month by month what you can feed your infant. An example is the 4th month of life, you can start your child on iron enriched cereals.
Frei
The Food Service is each day an wide open door for nutritionists. This book in particular is very helpfull on understanding the basic and advanced qualities needed for a professional acting in this area.
Skyway
I was assigned this text in my nutrition class in culinary school. The book was a joy to read because it was fun and easy to read. I really liked the section on vitamins and food sources of each vitamin. However, if you really want to know the type of questions asked in nutrition class in culinary school get the following. "Nutrtion Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers by Melissa Heilman. The isbn of this book is 1933023058. This book is right on with the type of questions that I accounted on my tests. With the help of these two books getting an "A" was quite easy.

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