Nutrition for Foodservice and Culinary Professionals, Sixth Edition & Smolin iProfile Set (Hardcover)

by Karen Eich Drummond (Author) "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,..." (more)
Key Phrases: flavor builder, more kcalories, fewer kcalories, United States, Department of Agriculture, Food Facts (more...)

Editorial Reviews

Product Description
Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers. --This text refers to the Hardcover edition.

From the Back Cover
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 healthy offerings to their customers. Expanded in size as well as content, the Seventh Edition of Nutrition for Foodservice and Culinary Professionals continues to fulfill its reputation as the essential reference to nutrition and foods for culinary students and professionals.

This practical how-to is tailored to the needs of culinary students and professionals who need to use nutritional principles to evaluate and modify menus and recipes, as well as to respond knowledgeably to customers’ questions and needs. It introduces the reader to nutrition and foods including using the Dietary Guidelines, MyPyramid, and food labels when planning menus;  provides advice on healthy recipes and menus; and relates nutrition to human health and lifespan.

Even more user-friendly and up-to-date than previously, this Seventh Edition’s noteworthy updates include:

• New, larger size allows for additional photos, drawings, menus, and tables to more effectively convey nutrition concepts and applications
• Discussions of current issues related to fad diets, organic foods, dietary supplements, and biotechnology
• Appendices listing of nutritive values of common foods consumed in the U.S.A, Dietary Reference Intakes for individuals by age, and growth charts from birth to 20 years
• In-depth information on relevant food-related topics such as low-carbohydrate, caffeine, sports drinks, and fat substitutes
• Incorporation of the 2005 Dietary Guidelines for Americans and MyPyramid
• Expanded coverage on carbohydrates include the glycemic response and its relationship to health issues
• Balanced menu items, recipes, and Chef’s Tips on preparing all meals
• Content on the basic principles of food presentation and garnishes 
• Comprehensive chapter on weight management, including obesity statistics in the United States, and information on weight loss drugs and surgery
• The popular Nutrition Web Explorer has been updated with specific food and nutrition related information from selected website sources

--This text refers to the Hardcover edition.

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Product Details

• Hardcover: 688 pages
• Publisher: Wiley; 6 edition (May 11, 2007)
• Language: English
• ISBN-10: 0470195053
• ISBN-13: 978-0470195055
• Product Dimensions: 9.7 x 7.8 x 1.3 inches
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #428,810 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 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.

1 of 1 people found the following review helpful:

5.0 out of 5 stars A great guide for nutrition., September 2, 2003

By A Customer

This review is from: Nutrition for Foodservice and Culinary Professionals, 4th Edition (Hardcover)

Very knowledgable book on nutrition including information for children and older adults. As a culinary professional I wanted to read up on the latest nutrition especially on soy and to improve my diet. I am also considering taking some courses, one of them is Sanitation. The Study Guide for the National Servsafe Exam by Dr. Leonardi was a book I found also very knowledgable and I am certain that it will help me with my exam once I decide when to take it.

4.0 out of 5 stars So Far, So Good, September 2, 2008

By	Yvonne Bentley (Fort Lauderdale, FL) - See all my reviews (REAL NAME)

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

I am using this textbook for my Nutrition class at the International Culinary School at The Art Institute of Fort Lauderdale. It makes class so much easier for me. The instructor speeds through the lessons and luckily for us all she uses the text as her guide. Without it, I would not continue to be a top student.