 Culinary Nutrition for Food Professionals, 2nd Edition
ISBN: 978-0-471-28607-3
Hardcover
320 pages
March 1994
US $77.00
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SCIENTIFIC ASPECTS OF NUTRITION.
Nutrients, Their Characteristics, Physiological Roles, and Importance in Food Preparation.
Impact Food and Nutrition on Human Performance.
LIFE-STYLE IMPACT ON FOOD PRODUCTION AND CONSUMPTION.
Nutrition and the American Diet.
Food Choice Considerations for Specific Groups and Places.
Industry, Agriculture, Government: Influence on Food and Nutrition--Products and Policies.
NUTRITION APPLICATIONS IN FOOD SERVICE.
Food Consumption Trends and Marketing Issues.
Developing Healthful Menu Alternatives.
Nutritional Aspects of Recipe Development.
Staff Training.
Physiological Stress at the Worksite: Nutrition and Fitness Recommendations for Food Preparation Workers.
Appendices.
Index.
Nutrients, Their Characteristics, Physiological Roles, and Importance in Food Preparation.
Impact Food and Nutrition on Human Performance.
LIFE-STYLE IMPACT ON FOOD PRODUCTION AND CONSUMPTION.
Nutrition and the American Diet.
Food Choice Considerations for Specific Groups and Places.
Industry, Agriculture, Government: Influence on Food and Nutrition--Products and Policies.
NUTRITION APPLICATIONS IN FOOD SERVICE.
Food Consumption Trends and Marketing Issues.
Developing Healthful Menu Alternatives.
Nutritional Aspects of Recipe Development.
Staff Training.
Physiological Stress at the Worksite: Nutrition and Fitness Recommendations for Food Preparation Workers.
Appendices.
Index.
