Nutrition for Foodservice and Culinary Professionals [Hardcover]

Karen E. Drummond (Author), Lisa M. Brefere (Author)

Book Description

ISBN-10: 047141977X | ISBN-13: 978-0471419778 | Publication Date: March 24, 2003 | Edition: 5

Definitive, up-to-date coverage of nutrition

Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."

This new edition of Nutrition for Foodservice and Culinary Professionals features:

* New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals
* More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus
* The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines
* The 2002 American Cancer Society nutrition guidelines
* Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery
* Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities

Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.

Editorial Reviews

From the Back Cover

Definitive, up-to-date coverage of nutrition

Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."

This new edition of Nutrition for Foodservice and Culinary Professionals features:

• New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals
• More "Chef’s Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus
• The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines
• The 2002 American Cancer Society nutrition guidelines
• Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery
• Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities

Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry

About the Author

KAREN EICH DRUMMOND is author and coauthor of numerous books, including Supervision in the Hospitality Industry, Fourth Edition and The Restaurant Training Manual, both from Wiley.
LISA M. BREFERE is a certified executive chef with more than twenty-two years of experience. A graduate of The Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs.

Product Details

• Hardcover: 656 pages
• Publisher: Wiley; 5 edition (March 24, 2003)
• Language: English
• ISBN-10: 047141977X
• ISBN-13: 978-0471419778
• Product Dimensions: 9 x 7.5 x 1.5 inches
• Shipping Weight: 3.2 pounds
• Average Customer Review: 4.1 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #625,516 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Great reference..., July 7, 2010

By 

W. Fitzgerald (NW, FL USA) - See all my reviews
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This review is from: Nutrition for Foodservice and Culinary Professionals, Study Guide (Paperback)

I recently took a class and this was the textbook that we used, also I wanted to raise the ratings from the 1 star ratings of people who were unhappy with 3rd party sellers and lowered the average for this book unnecessarily.

It's full of information about what nutrients do what, and has a lot on calories and how many servings of each nutrient you need for a certain number of calories. For example, you need 2 cups of vegetable per day for a certain amount of calories. I actually lost 20 pounds by following the guidelines for 2000 and 1500 calorie diets. It also goes into detail about food allergies, and even has some recipes in the back to make healthier versions of traditional recipes.

3 of 4 people found the following review helpful:

5.0 out of 5 stars Great Text for Culinary Nutrition Class, October 2, 2004

By 

Jody T. (Los Angeles, CA) - See all my reviews

This review is from: Nutrition for Foodservice and Culinary Professionals (Hardcover)

I was assigned this text in my nutrition class in culinary school. The book was a joy to read because it was fun and easy to read. I really liked the section on vitamins and food sources of each vitamin. However, if you really want to know the type of questions asked in nutrition class in culinary school get the following. "Nutrtion Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers by Melissa Heilman. The isbn of this book is 1933023058. This book is right on with the type of questions that I accounted on my tests. With the help of these two books getting an "A" was quite easy.

5.0 out of 5 stars Well done, September 18, 2011

By 

Susan Berardi (Michigan) - See all my reviews
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Amazon Verified Purchase

This review is from: Nutrition for Foodservice and Culinary Professionals (Hardcover)

This book is just as expected. It was in excellent condition. It has all the information that I needed for my class. I'll keep it to use it as reference for the future.