Nutrition for foodservice and culinary professionals
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, d...
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, N.J. :
Wiley ,
c2010
|
| Edition: | 7th ed |
| Subjects: |
Table of Contents:
- 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