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!
Keywords: TECHNOLOGY & ENGINEERING / Food Science TEC012000