Nutrition for Foodservice and Culinary Professionals, Student Workbook

By Karen Eich Drummond, Lisa Armando Brefere, Lisa M. Brefere

Book Overview

The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

• Format: Paperback
• Language: English
• ISBN: 0471412988
• ISBN13: 9780471412984
• Release Date: August 2000
• Publisher: Wiley
• Length: 80 Pages
• Weight: 0.45 lbs.
• Dimensions: 9.4" x 0.2" x 7.5"