Nutrition for Foodservice and Culinary

Nutrition for Foodservice and Culinary Professionals, 9th Edition Binder Ready Version is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs. The Ninth Edition includes a discussion of the 2015 Dietary Guidelines for Americans and key updated content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference. This edition is updated and revised to reflect the 2015 Dietary Guidelines for Americans. This text is an unbound, binder-ready version.

Chapter 1: Introduction to Nutrition

Chapter 2: Using Food Guides, Dietary Recommendations, and Nutrition

Chapter 3: Carbohydrates

Chapter 4: Fat

Chapter 5: Protein

Chapter 6: Vitamins

Chapter 7: Water and Minerals

Chapter 8: Building Flavor and Balanced Baking

Chapter 9: Recipe Makeovers

Chapter 10: Balanced Menus

Chapter 11: Handling Customers’ Special Nutrition Requests

Chapter 12: Weight Management

Chapter 13: Nutrition for All Ages

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.

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Nutrition for Foodservice and Culinary Professionals

Summary

Table of Contents

Supplemental Materials