Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals, 10th Edition, is a practical guide to incorporating healthy, balanced dietary techniques into everyday practice, with updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of todays customers.

Format: Hardback
Length: 416 pages
Publication date: 14 February 2022
Publisher: John Wiley & Sons Inc

In the extensively revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and esteemed executive chef Lisa M. Brefere offer a comprehensive guide to integrating healthy, balanced dietary practices into everyday routines. Spanning from national nutrition guidelines to food preparation and labeling standards, the authors cover every pertinent aspect of planning, preparing, and serving nutritious meals. They incorporate the latest 2020-2025 Dietary Guidelines for Americans from the USDA, along with the latest nutrition research, culinary trends, ingredients, and menu planning to cater to the diverse nutritional requirements of today's customers.

This book also includes:

A thorough introduction to the fundamentals of nutrition and foods, encompassing the importance of nutrition, the components of a healthy diet, and discussions on calories and nutrients.

A comprehensive exploration of balanced cooking and menus, including techniques for building flavor, achieving balanced baking, modifying recipes, and gluten-free baking.

Practical discussions of applied nutrition, covering how to handle customers' special nutrition requests, weight management, and nutrition for individuals of all ages.

Several appendices, including serving sizes for MyPlate food groups and dietary reference intakes.

An enhanced e-book featuring links to technique videos, interactive games, quizzes, and glossary entries.

Ideal for students pursuing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition, serves as an indispensable resource for chefs, cooks, and anyone else involved in the professional preparation of food.

Weight: 1058g
Dimension: 277 x 219 x 24 (mm)
ISBN-13: 9781119777199
Edition number: 10th Edition