Nutrition 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!

Year

2001

Language

English

Publisher

Wiley

Editions

3

Pages

656

ISBN

9780470052426

Data source: Wikidata