Nutrition for the foodservice professional. Karen Eich Drummond.

By:

Drummond, Karen Eich

Material type: Text

TextPublication details: New York : Van Nostrand Reinhold, 1996.Edition: 3rd edDescription: 580p. ; 25 cmISBN:

9780442021146 (hbk.) :
0442021143

Subject(s):

DDC classification:

613.2 DRU

Incomplete contents:

Summary: 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.

List(s) this item appears in: Nutrition

Holdings ( 1 )
Title notes ( 3 )

Holdings
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.