Nutrition for Foodservice and Culinary Professionals |  | Authors: Karen E. Drummond, Lisa M. Brefere
Publisher: Wiley
Category: Book
Buy New: $52.77
as of 7/31/2010 04:34 CDT details
New (29) Used (48) from $50.50
Seller: alwayscheapbooks
Rating:  9 reviews
Sales Rank: 12945
Media: Hardcover
Edition: 7
Pages: 656
Number Of Items: 1
Shipping Weight (lbs): 4
Dimensions (in): 10.9 x 8.6 x 1.2
ISBN: 0470052422
Dewey Decimal Number: 613.2
EAN: 9780470052426
ASIN: 0470052422
Publication Date: May 11, 2009
Availability: Usually ships in 1-2 business days
| |
| Also Available In:
|
| Similar Items:
| |
| Editorial Reviews:
Product Description
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
|
| Customer Reviews:
Showing reviews 1-5 of 9
 Great reference... July 7, 2010
W. Fitzgerald (NW, FL USA)
1 out of 1 found this review helpful
I recently took a class and this was the textbook that we used, also I wanted to raise the ratings from the 1 star ratings of people who were unhappy with 3rd party sellers and lowered the average for this book unnecessarily.
It's full of information about what nutrients do what, and has a lot on calories and how many servings of each nutrient you need for a certain number of calories. For example, you need 2 cups of vegetable per day for a certain amount of calories. I actually lost 20 pounds by following the guidelines for 2000 and 1500 calorie diets. It also goes into detail about food allergies, and even has some recipes in the back to make healthier versions of traditional recipes.
A great guide for nutrition. September 2, 2003
1 out of 2 found this review helpful
Very knowledgable book on nutrition including information for children and older adults. As a culinary professional I wanted to read up on the latest nutrition especially on soy and to improve my diet. I am also considering taking some courses, one of them is Sanitation. The Study Guide for the National Servsafe Exam by Dr. Leonardi was a book I found also very knowledgable and I am certain that it will help me with my exam once I decide when to take it.
Great Text for Culinary Nutrition Class October 2, 2004
Jody T. (Los Angeles, CA)
1 out of 2 found this review helpful
I was assigned this text in my nutrition class in culinary school. The book was a joy to read because it was fun and easy to read. I really liked the section on vitamins and food sources of each vitamin. However, if you really want to know the type of questions asked in nutrition class in culinary school get the following. "Nutrtion Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers by Melissa Heilman. The isbn of this book is 1933023058. This book is right on with the type of questions that I accounted on my tests. With the help of these two books getting an "A" was quite easy.
Very Helpful November 2, 2009
Sofisticated2 (Florida, USA)
0 out of 1 found this review helpful
I recommend for anyone to use this workbook if you are trying to watch, lose, or maintain your weight.
Future for nutrition April 14, 2007
Licinia C. R. Campos (Brazil)
0 out of 2 found this review helpful
The Food Service is each day an wide open door for nutritionists. This book in particular is very helpfull on understanding the basic and advanced qualities needed for a professional acting in this area.
Showing reviews 1-5 of 9
|
|
|
