Nutrition for Foodservice and Culinary Professionals, Enhanced eText, 10th Edition eBook

Delivery: Can be download immediately after purchasing. For new customer, we need process for verification from 30 mins to 12 hours.
Version: PDF/EPUB. If you need EPUB and MOBI Version, please contact us.
Compatible Devices: Can be read on any devices.

Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food

In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers.

This book also includes:

• A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients
• A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking
• Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages
• Several appendices including serving sizes for MyPlate food groups and dietary reference intakes
• An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries

Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

This is a digital product.

Nutrition for Foodservice and Culinary Professionals, Enhanced eText 10th Edition is written by Karen E. Drummond; Lisa M. Brefere and published by Wiley. The Digital and eTextbook ISBNs for Nutrition for Foodservice and Culinary Professionals, Enhanced eText are 9781119777175, 1119777178 and the print ISBNs are 9781119777199, 1119777194. Additional ISBNs for this eTextbook include 9781119842859.