Nutrition for the foodservice professional. Karen Eich Drummond.
Material type: TextPublication details: New York : Van Nostrand Reinhold, 1996.Edition: 3rd edDescription: 580p. ; 25 cmISBN:- 9780442021146 (hbk.) :
- 0442021143
- 613.2 DRU
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Short Loan | TUS: Midlands, Main Library Athlone General Lending | 613.2 DRU (Browse shelf(Opens below)) | 1 | Checked out | 02/10/2020 | 202029 |
Includes bibliographical references and idnex.
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.
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.