Nutrition for Foodservice and Culinary

Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Utilizing a full-color design, photographs, and illustrations, the authors link nutritional concepts with healthy cooking techniques and recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference to meeting the nutritional needs of their customers.

PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS

Chapter 1. Introduction to Nutrition

Chapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus

Chapter 3. Carbohydrates

Chapter 4. Lipids: Fats and Oils

Chapter 5. Protein

Chapter 6. Vitamins

Chapter 7. Water and Minerals

PART TWO: BALANCED COOKING AND MENUS

Chapter 8. Balanced Cooking Methods and Techniques

Chapter 9. Recipe Makeovers

Chapter 10. Balanced Menus

Chapter 11. Marketing Balanced Menu Items

PART THREE: APPLIED NUTRITION

Chapter 12. Handling Customers’ Special Nutrition Requests

Chapter 13. Weight Management and Nutrition for All Ages

APPENDICES

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

FREE SHIPPING

Amazon no longer offers textbook rentals. We do!

Nutrition for Foodservice and Culinary Professionals + Online Key

Summary

Table of Contents

Supplemental Materials