Nutrition for Foodservice and Culinary Professionals (Hardcover)

~ (Author), Lisa M. Brefere (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

As consumer interest in healthy foods and a well-balanced diet increases, nutrition is becoming more and more important for the hospitality industry. Newly revised and updated, the Fifth Edition of this established reference offers a comprehensive treatment of the subject for today's foodservice and culinary professionals.

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

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Product Details

• Hardcover: 656 pages
• Publisher: Wiley; 5 Sub edition (March 24, 2003)
• Language: English
• ISBN-10: 047141977X
• ISBN-13: 978-0471419778
• Product Dimensions: 9.2 x 7.5 x 1.5 inches
• Shipping Weight: 3 pounds
• Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #566,850 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

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.

5.0 out of 5 stars Very Helpful, November 2, 2009

By	Sofisticated2 (Florida, USA) - See all my reviews

Amazon Verified Purchase

This review is from: Nutrition for Foodservice and Culinary Professionals, Study Guide (Paperback)

I recommend for anyone to use this workbook if you are trying to watch, lose, or maintain your weight.