Drummond, Karen Eich. <br/><br/>
Nutrition for the foodservice professional. 
Karen Eich Drummond. 
 - 3rd ed. 
 - New York :  Van Nostrand Reinhold,  1996. 
 - 580p. ;  25 cm. 
<br/><br/>Includes bibliographical references and idnex. 
<br/><br/>Part 1.The fundamentals of personal nutrition -- 1.Introduction to nutrition -- 2.Carbohydrates -- 3.Lipids: fats and oils -- 4.Protein -- 5.Vitamins -- 6.Water and minerals -- 7.Putting it all together -- Part II.Selected nutrition topics -- 9.Weight management and exercise -- 10.Menu planning for the vegetarian -- 11.Nutrition and health -- 12.Nutrition and menu planning -- 13.Developing healthy recipes -- 14.Marketing healthy menu options. 
<br/><br/> Endorsed by The American Federation, the 3rd ed. of Nutrition for the Foodservice Professional is easier than ever to use, and full of the latest nutritional information. It covers a range of topics, including antioxidant nutrients and trans-fatty acids. 
<br/><br/><label>ISBN: </label>9780442021146 (hbk.) :  �34.00 0442021143  �32.92 
<br/><br/><label>LCCN: </label>96016756 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service.<br/>Nutrition.<br/>Health and Wellbeing.<br/>Diets & dieting
<br/><br/><label>Dewey Class. No.: </label>613.2 DRU