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!
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Book Description
Editorial Reviews
From the Back Cover
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!
This new edition of Nutrition for Foodservice and Culinary Professionals features:
- A new, full-color interior design and full-color photographs including creative food presentations
- The 2005 Dietary Guidelines for Americans and the United States Department of Agriculture's MyPyramid
- Chef's Tips that highlight ways to incorporate nutritional knowledge in all meals, from breakfast, appetizers, soups, and salads to entrees, side dishes, and desserts
- Guidelines for cooking for such diets as low carbohydrate, high fiber, low fat, reduced saturated fat and cholesterol, low sodium, vegetarian, and gluten free
- Updated material on weight management, including current statistics on the prevalence of overweight and obesity in the United States and the latest information on weight-loss drugs and surgery
- The popular Nutrition Web Explorer, completely updated and expanded to help readers research specific food and nutrition-related topics
- New tables displaying the amount of vitamins and minerals in selected foods
- New coverage on the glycemic response and its relationship to health issues
About the Author
Karen Eich Drummond has authored and coauthored numerous books, including Supervision in the Hospitality Industry, Third Edition and The Restaurant Training Manual, both from Wiley.
Lisa M. Brefere is a Certified Executive Chef, a member of the American Culinary Federation and the American Academy of Chefs, and a graduate of The Culinary Institute of America with over twenty-two years of experience in the field.
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Great reference...,
By
Amazon Verified Purchase(What's this?)
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,
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,
By
Amazon Verified Purchase(What's this?)
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.
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Inside This Book
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First Sentence:
Americans are fascinated with food: choosing foods, reading newspaper articles on food, perusing cookbooks, preparing and cooking foods, checking out new restaurants, and, of course, eating foods. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
flavor builder, more kcalories, fewer kcalories, total kcalories, employees learn best, healthy menu options, carbonated tap water, vegetable coulis, rated portion, dietary intake value, healthy menu items, healthy cooking methods, light beverages, ineffective insulin, consume animal products, syrup pack, total dietary fiber, cooking staff, drained solids, attitude modification, bic acid, foodservice operators, nutrient content claims, heaping tsp, nutritional analysis Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Department of Agriculture, Food Facts, Daily Value, Hot Topic, National Institutes of Health, Blood Institute, National Heart, Office of Dietary Supplements, Ingredient Focus, Using Dietary Recommendations, National Academy of Sciences, Tolerable Upper Intake Level, American Dietetic Association, Exchange Trust, Recommended Dietary Allowance, South American, The Practical Guide, Acceptable Macronutrient Distribution Ranges, Facts About Dietary Supplements, Ginger Lime Dressing, Check-Out Quiz, Courtesy of the National Academy Press, Estimated Energy Requirement, Fad Diets New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Americans are fascinated with food: choosing foods, reading newspaper articles on food, perusing cookbooks, preparing and cooking foods, checking out new restaurants, and, of course, eating foods. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
flavor builder, more kcalories, fewer kcalories, total kcalories, employees learn best, healthy menu options, carbonated tap water, vegetable coulis, rated portion, dietary intake value, healthy menu items, healthy cooking methods, light beverages, ineffective insulin, consume animal products, syrup pack, total dietary fiber, cooking staff, drained solids, attitude modification, bic acid, foodservice operators, nutrient content claims, heaping tsp, nutritional analysis Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Department of Agriculture, Food Facts, Daily Value, Hot Topic, National Institutes of Health, Blood Institute, National Heart, Office of Dietary Supplements, Ingredient Focus, Using Dietary Recommendations, National Academy of Sciences, Tolerable Upper Intake Level, American Dietetic Association, Exchange Trust, Recommended Dietary Allowance, South American, The Practical Guide, Acceptable Macronutrient Distribution Ranges, Facts About Dietary Supplements, Ginger Lime Dressing, Check-Out Quiz, Courtesy of the National Academy Press, Estimated Energy Requirement, Fad Diets New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 28
books:
See all 28 books this book cites
2
books
cite this book:
- Food and Nutrition by William H. Sebrell Jr. on 4 pages
- Recommended Dietary Allowances: 10th Edition (Dietary Reference Intakes) by Subcommittee on the Tenth Edition of the Recommended Dietary Allowances on 4 pages
- Eating to Lower Your High Blood Cholesterol by National Institutes of Health on page 152, page 162, and page 193
- Exchange Lists for Meal Planning by Ada on page 402, and page 403
- Modern Nutrition in Health and Disease (Modern Nutrition in Health & Disease (Shils)) by Maurice E. Shils in Back Matter (1), and Back Matter (2)
See all 28 books this book cites
- Culinary Creation: An Introduction to Foodservice and World Cuisine by James L. Morgan on page 122, and Back Matter
- Nutrition for Foodservice and Culinary Professionals, Student Workbook by Karen E. Drummond in Front Matter
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