Download or read book Nutrition for Foodservice and Culinary Professionals written by Karen E. Drummond and published by John Wiley & Sons. This book was released on 2016-09-05 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Download or read book Nutrition for Foodservice and Culinary Professionals Fourth Edition and NRAEF Workbook Package written by Karen E. Drummond and published by Wiley. This book was released on 2000-08-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Managing Food and Nutrition Services written by Sari Edelstein and published by Jones & Bartlett Learning. This book was released on 2008 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.

Download or read book Nutrition for Foodservice and Culinary Professionals Student Study Guide written by Karen E. Drummond and published by Wiley. This book was released on 2016-08-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a student study guide to accompany Nutrition for Foodservice and Culinary Professionals, 9th Edition. Nutrition for Foodservice and Culinary Professionals, 9th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customer’s 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.

Download or read book Nutrition for the Foodservice and Culinary Professionals written by Drummond, Colin and published by Van Nostrand Reinhold Company. This book was released on 1997-05-09 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nutrition for Foodservice and Culinary Professionals written by National Restaurant Association, Educational Foundation Staff and published by John Wiley & Sons. This book was released on 2000-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nutrition for Foodservice and Culinary Professionals written by Karen Eich Drummond and published by John Wiley & Sons. This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more! This new edition of Nutrition for Foodservice and Culinary Professionals features: A new, full-color interior design and full-color photographs including creative food presentationsThe 2005 Dietary Guidelines for Americans and the United States Department of Agriculture's MyPyramidChef's Tips that highlight ways to incorporate nutritional knowledge in all meals, from breakfast, appetizers, soups, and salads to entrees, side dishes, and dessertsGuidelines for cooking for such diets as low carbohydrate, high fiber, low fat, reduced saturated fat and cholesterol, low sodium, vegetarian, and gluten freeUpdated material on weight management, including current statistics on the prevalence of overweight and obesity in the United States and the latest information on weight-loss drugs and surgeryThe popular Nutrition Web Explorer, completely updated and expanded to help readers research specific food and nutrition-related topicsNew tables displaying the amount of vitamins and minerals in selected foodsNew coverage on the glycemic response and its relationship to health issues

Download or read book Nutrition for Foodservice and Culinary Professionals Textbook and NRAEF Workbook written by Karen E. Drummond and published by Wiley. This book was released on 2003-03-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Definitive, up-to-date coverage of nutrition Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine." This new edition of Nutrition for Foodservice and Culinary Professionals features: * New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals * More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus * The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines * The 2002 American Cancer Society nutrition guidelines * Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery * Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.

Download or read book Nutrition for the Foodservice Professional written by Drummond and published by John Wiley & Sons. This book was released on 1996-09-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Culinary Professional written by John Draz and published by Goodheart-Wilcox Publisher. This book was released on 2013-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.

Download or read book Nutrition for Foodservice and Culinary Professionals Sixth Edition Smolin iProfile Set written by Karen E. Drummond and published by Wiley. This book was released on 2007-05-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nutrition for Foodservice and Culinary Professionals Study Guide written by Karen E. Drummond and published by Wiley. This book was released on 2006-09-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!

Download or read book Study Guide to accompany Nutrition for Foodservice and Culinary Professionals 8e written by Karen E. Drummond and published by Wiley. This book was released on 2013-03-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ideal nutrition study guide for foodservice and culinary professionals Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!

Download or read book Nutrition for Food Service and Culinary Professionals written by Karen Eich Drummond and published by . This book was released on 2001 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nutrition for Foodservice and Culinary Professionals 8E with Student Study Guide Set written by Karen E. Drummond and published by Wiley. This book was released on 2013-03-14 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Culinary Nutrition for Food Professionals written by Carol A. Hodges and published by Wiley. This book was released on 1994-03-23 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today's market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today's competitive marketplace. This book is oriented toward nutrition applications to foodservice including: * food science and nutrition science * current dietary recommendations * new food labeling regulations * product selection * menu planning for specific clientele and operational segments * recipe development, nutrition analysis, and cooking techniques * merchandising healthful options in the menu mix * staff training * agricultural, industry and current food safety issues * marketing In addition, a one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. Culinary Nutrition for Food Professionals is recommended by the Educational Institute of the American Culinary Federation and has been endorsed by educators and other food professionals as a key textbook for both culinary and hospitality management programs. In addition, the book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health. Food professionals and educators are saying this about the revised second edition of Culinary Nutrition for Food Professionals: "This book will certainly be useful to all of us." --Julia Child, Cambridge, MA (From the Foreword) "This book should be part of any professional chef's library. It is current and on target with the needs of the food service industry as it meets and adapts to the consciousness of today's nutritionally aware customers. This book will also be an excellent tool to meet the needs of our young culinarians entering the profession. It is written in a style which is easy for the professional chef to follow." --Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University "In these times when the American public is examining their diet so closely, it is more important than ever that cooks and chefs move to increase both their knowledge of nutrition and its implications. Carol Hodges' book is a comprehensible yet accessible look at the many aspects of diet and nutrition. It is an outstanding book for anyone who works with food to increase their education in a subject that is on the front line of the cooking profession." --Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA "To say I am impressed with the content of the book would be an understatement. It is, in my opinion, right on target with what every foodservice professional needs to know to adapt his or her recipes and menus to meet the changing needs of today's customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals." --Jeff Larson, CEC, Dean of Instruction, Northeast Metro Technical College, St. Paul, MN (From the Foreword) Special Note: This book is recommended by the American Culinary Federation and the international Association of Culinary professionals for meeting certification requirement

Download or read book Nutrition for Foodservice and Culinary Professionals Ninth Edition All Access Pack written by Karen E. Drummond and published by Wiley. This book was released on 2015-10-27 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: