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20110123093000.0 |
| 008 |
100721s2010 nju eng |
| 020 |
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|a 0470052422 (hbk.)
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| 020 |
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|a 9780470052426 (hbk.)
|
| 090 |
0 |
0 |
|a TX353
|b .D78 2010
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| 100 |
1 |
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|a Drummond, Karen Eich ,
|e author
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| 245 |
1 |
0 |
|a Nutrition for foodservice and culinary professionals
|c Karen Eich Drummond, Lisa M. Brefere
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| 250 |
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|a 7th ed
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| 260 |
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|a Hoboken, N.J. :
|b Wiley ,
|c c2010
|
| 300 |
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|a xix, 634 p. :
|b col. ill. ;
|c 29 cm.
|e 1 CD-ROM (4 3/4 in.)
|
| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction to nutrition -- 2. Using dietary recommendations, food guides and food labels to plan menus -- 3. Carbohydrates -- 4. Lipids: fats and oils -- 5. Protein -- 6. Vitamins -- 7. Water and minerals -- 8. Foundations of healthy cooking -- 9. Healthy menus and recipes -- 10. Marketing to health-conscious guests -- 11. Nutrition and health -- 12. Weight management and exercise -- 13. Nutrition over the life cycle
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| 520 |
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|a Addresses concerns about nutrition in the life cycle. This book covers nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. It links nutritional concepts with healthy cooking techniques and recipes. It is suitable for chefs, restaurateurs, dieticians, and other foodservice professionals
|
| 650 |
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0 |
|a Food service
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| 650 |
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0 |
|a Nutrition
|
| 700 |
1 |
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|a Brefere, Lisa M. ,
|e author
|
| 999 |
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|a 1000133547
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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| 999 |
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|a 1000133548
|b CD-ROM
|c Close Access
|e Gong Badak Campus
|