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Full Description
In Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen Eich Drummond and director of culinary and executive chef Lisa M. Brefere deliver an insightful guide to understanding nutrition concepts and incorporating healthy, balanced cooking into everyday practice. From national nutrition guidelines to flavor building and labeling standards, the textbook covers every relevant aspect of planning, preparing, and serving well-balanced meals. This fully revised and updated edition reflects the Dietary Guidelines for Americans (DGA) with the latest nutrition research, culinary trends, ingredients, and menu planning to meet the diverse nutritional needs and wellness lifestyles of today's customers.
Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Eleventh Edition, remains an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.
AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE
This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text.
Culinary Technique and Nutrition Videos, such as Simmering Grains or Roasting Meat, show and explain a variety of techniques and nutrition concepts.
Create-a-Plate and Revise-a-Recipe tools help students apply healthy menu planning and recipe modification techniques.
The Student Application Worksheets and Student Study Guide for each chapter provide additional practice opportunities, along with chapter summaries and definitions in the Student Study Guide. Additional Recipes are available for download from Chapter 9.
Interactive Self-Scoring Check Your Knowledge Questions and Practice Quizzes: Students can check their answers to the Check Your Knowledge questions at the end of each major chapter section instantly, and each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.
