Nutrition for Foodservice and Culinary Professionals by Lisa M., Drummond, Karen Eich Brefere - used book
ISBN: 9780470052426
The culinary professional's foundational guide to nutrition and healthful eating With increased consumer awareness of healthy eating, chefs and restaurateurs are expected to provide heal… More...
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ISBN: 9780470052426
The culinary professional's foundational guide to nutrition and healthful eating With increased consumer awareness of healthy eating, chefs and restaurateurs are expected to provide heal… More...
BetterWorldBooks.com used in stock. Shipping costs:zzgl. Versandkosten., plus shipping costs Details... |
2009, ISBN: 9780470052426
Wiley & Sons, Incorporated, John, 2009. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine m… More...
Biblio.co.uk |
ISBN: 9780470052426
John Wiley and Sons. Hardcover. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible e… More...
Biblio.co.uk |
ISBN: 9780470052426
Wiley & Sons, Incorporated, John. Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects., Wiley & Sons, Incorporated, John, 3
Biblio.co.uk |
Nutrition for Foodservice and Culinary Professionals by Lisa M., Drummond, Karen Eich Brefere - used book
ISBN: 9780470052426
The culinary professional's foundational guide to nutrition and healthful eating With increased consumer awareness of healthy eating, chefs and restaurateurs are expected to provide heal… More...
ISBN: 9780470052426
The culinary professional's foundational guide to nutrition and healthful eating With increased consumer awareness of healthy eating, chefs and restaurateurs are expected to provide heal… More...
2009
ISBN: 9780470052426
Wiley & Sons, Incorporated, John, 2009. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine m… More...
ISBN: 9780470052426
John Wiley and Sons. Hardcover. GOOD. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible e… More...
ISBN: 9780470052426
Wiley & Sons, Incorporated, John. Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects., Wiley & Sons, Incorporated, John, 3
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Details of the book - Nutrition for Foodservice and Culinary Professionals
EAN (ISBN-13): 9780470052426
ISBN (ISBN-10): 0470052422
Hardcover
Publishing year: 2009
Publisher: John Wiley & Sons
656 Pages
Weight: 1,769 kg
Language: eng/Englisch
Book in our database since 2009-08-30T20:29:59+01:00 (London)
Detail page last modified on 2023-10-10T12:15:34+01:00 (London)
ISBN/EAN: 9780470052426
ISBN - alternate spelling:
0-470-05242-2, 978-0-470-05242-6
Alternate spelling and related search-keywords:
Book author: drummond, eich, drexel university
Book title: nutrition
Information from Publisher
Author: Karen E. Drummond; Lisa M. Brefere
Title: Nutrition for Foodservice and Culinary Professionals
Publisher: John Wiley & Sons
Publishing year: 2009-06-05
Weight: 1,771 kg
Language: English
385,00 € (DE)
Not available (reason unspecified)
BB; GB; Hardcover, Softcover / Wirtschaft/Einzelne Wirtschaftszweige, Branchen; Hotel- und Gaststättengewerbe
Preface. PART ONE: FUNDAMENTALS OF NUTRITION AND FOOD. 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: Structure of Protein. Chapter 6: Vitamins. Chapter 7: Water and Minerals. PART TWO: DEVELOPING AND MARKETING HEALTHY RECEIPES AND MENUS. Chapter 8: Foundations of Healthy Cooking. Chapter 9: Healthy Menus and Recipes. Chapter 10: Marketing to Health-Conscious Guests. Chapter 11: Nutrition and Health. Chapter 12: Weight Management and Exercise. Chapter 13: Nutrition over the Life Cycle. Appendix A: Nutritive Value of Foods. Appendix B: Dietary Reference Intakes. Appendix C: Expanded Serving Sizes for MyPyramid. Appendix D: Growth Charts. Appendix E: Answers to Check-Out Quizzes. Glossary. Index.More/other books that might be very similar to this book
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