Print this page Share

Nutrition for Foodservice and Culinary Professionals, 7th Edition

Nutrition for Foodservice and Culinary Professionals, 7th Edition (EHEP000034) cover image
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.
See More



Chapter 1: Introduction to Nutrition.

Factors Influencing Food Selection.


Other Aspects of Food.


Culture and Religion.


Social and Emotional Influences.

Food Industry and the Media.

Environmental Concerns.

Basic Nutrition Concepts.




Nutrient Density.

Characteristics of a Nutritious Diet.

Nutrient Recommendations: Dietary Reference Intakes.

What Happens When You Eat.

Digestion, Absorption, and Metabolism.

Gastrointestinal Tract.

Food Facts: How to Recognize Whole Foods, Processed Foods, and Organic Foods.

Hot Topic: How the American Diet Impacts the Environment and How Restaurants are Going Green.

Chapter 2: Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus.

Dietary Recommendations and Food Guides.

Dietary Guidelines for Americans.


Food Labels.

Nutrition Facts.

Nutrient Claims.

Health Claims.

Portion Size Comparisons.

Food Facts: Nutrient Analysis of Recipes.

Hot Topic: Quack! Quack!

Chapter 3: Carbohydrates.

Functions of Carbohydrates.

Simple Carbohydrates (Sugars).



Added Sugars.

Health Issues.

Complex Carbohydrates (Starches and Fibers).


Health Effects of Starches.


Health Effects of Fibers.

Nutrition Science Focus: Carbohydrates.

Digestion, Absorption, and Metabolism of Carbohydrates.

Dietary Recommendations for Carbohydrates.

Ingredient Focus: High-Fiber Grains and Legumes.


Culinary Science.

Chef’s Tips.


Chef’s Tips.

Food Facts: Foods and the Glycemic Index.

Hot Topic: Alternatives to Sugar: Artificial Sweeteners and Sugar Replacers.

Chapter 4: Lipids: Fats and Oils.

Functions of Lipids.

Nutrition Science Focus: Lecithin.


Nutrition Science Focus: Triglycerides.

Triglycerides in Food.

Trans Fats.

Essential Fatty Acids: Omega-3 and Omega-6 Fatty Acids.


Digestion, Absorption, and Metabolism.

Nutrition Science Focus: Lipoproteins.

Lipids and Health.

Heart Disease.


Dietary Recommendations.

Ingredient Focus: Milk, Dairy Products, and Eggs.


Culinary Science.

Chef’s Tips.

Food Facts: Oils and Margarines.

Hot Topic: Trans Fats in Restaurants.

Chapter 5: Protein.

Structure of Protein.

Functions of Protein.

Nutrition Science Focus: Protein.

Digestion, Absorption, and Metabolism.

Protein in Food.

Health Effects of Protein.

Dietary Recommendations for Protein.

Ingredient Focus: Meat, Poultry, and Fish.


Culinary Science.

Chef’s Tips.

Food Facts: Soy Foods and Their Health Benefits.

Hot Topic: Irradiation.

Chapter 6: Vitamins.

Characteristics of Vitamins.

Fat-Soluble Vitamins.

Vitamin A.

Nutrition Science Focus: Vitamin A.

Vitamin D.

Nutrition Science Focus: Vitamin D.

Vitamin E.

Nutrition Science Focus: Vitamin E.

Vitamin K.

Nutrition Science Focus: Vitamin K.

Water-Soluble Vitamins.

Vitamin C.

Nutrition Science Focus: Vitamins C.

Thiamin, Riboflavin, and Niacin.

Nutrition Science Focus: Thiamin, Riboflavin, and Niacin.

Vitamin B6.

Nutrition Science Focus: Vitamin B6.


Nutrition Science Focus: Folate and Vitamin B12.

Vitamin B12.

Pantothenic Acid and Biotin.

Choline and Vitaminlike Substances.

Ingredient Focus: Fruits and Vegetables.

Nutrition: Health Benefits of Fruits and Vegetables.

Culinary Science.

Chef’s Tips.

Food Facts: Functional Foods: Superfoods.

Hot Topic: Phytochemicals.

Chapter 7: Water and Minerals.



How Much Water Do You Need?

Bottled Water.

Major Minerals.

Calcium and Phosphorus.

Nutrition Science Focus: Calcium and Phosphorous.


Nutrition Science Focus: Magnesium.




Other Major Minerals.

Nutrition Science Focus: Water and Electrolytes.

Trace Minerals.



Nutrition Science Focus: Zinc.






Other Trace Minerals.

Ingredient Focus: Nuts and Seeds.


Culinary Science.

Chef’s Tips.

Food Facts: How to Retain Vitamins and Minerals from Purchasing to Serving.

Hot Topic: Dietary Supplements.

Part Two: Developing and Marketing Healthy Recipes and Menus.

Chapter 8: Foundations of Healthy Cooking.


Herbs and Spices.


Vinegars and Oils.


Rubs and Marinades.

Aromatic Vegetables.

Sauce Alternatives: Vegetable Purees, Coulis, Salsas, Relishes, Chutneys, Compotes, and Mojos.

Wine and Spirits.

Extracts and Oils.

Putting It All Together: Flavor Profiles.

Cooking Methods and Techniques for a Healthy Eating Style.

Dry-Heat Cooking Methods.

Chef’s Tips for Roasting.

Chef’s Tips for Broiling and Grilling.

Chef’s Tips for Sautéing and Dry Sautéing.

Chef’s Tips for Stir-Frying.

Moist-Heat Cooking Methods.

Chef’s Tips for Moist-Heat Cooking.

Chapter 9: Healthy Menus and Recipes.

Introduction to Healthy Menus.

Recipe Modification.

Examples of How to Modify Recipes.


Beef Stew.


Chicken Quesadillas.

Crab Cakes.

Vegatable Lasagna.

Chicken Pot Pie.

Wontons (Filled Dumplings)

Velouté Sauce.

Creamy Dressings.

Oil and Vinegar Dressings.

Carrot Cake.

Oatmeal Raisin Cookies.


Chef’s Tips for Breakfasts.


Chef’s Tips for Appetizers.


Chef’s Tips for Soups.

Salads and Dressings.

Chef’s Tips for Salads and Dressings.


Chef’s Tips for Entrées.

Side Dishes.

Chef’s Tips for Side Dishes.


Chef’s Tips for Desserts.

Morning and Afternoon Breaks.

Morning Breaks.

Afternoon Breaks.

Chef’s Tips for Midmorning and Afternoon Breaks.


Basic Principles.

How to Make Garnishes.


Chapter 10: Marketing to Health-Conscious Guests.

Gauging Customers' Needs and Wants.

Adding Healthy Menu Options to the Menu.


Staff Training.

Program Evaluation.

Responding to Special Guest Requests.

Diet Low in Fat, Saturated Fat, and Cholesterol.

Low Sodium (Low-Salt) Diet.

Vegetarian Diet.

High-Fiber Diet.

Low-Lactose Diet.

Gluten-Free Diet.

Diet Low in Added Sugars.

Restaurants and Nutrition-Labeling Laws.

Part Three: Nutrition’s Relationship to Health and Life Span.

Chapter 11: Nutrition and Health.

Nutrition and Cardiovascular Disease.

Coronary Heart Disease.


High Blood Pressure.

Menu Planning for Cardiovascular Diseases.

Nutrition and Cancer.

Menu Planning to Lower Cancer Risk.

Nutrition and Diabetes Mellitus.


Facts and Figures.

What Is Bone?

Risk Factors.




Food Facts: Botanicals and Herbs.

Hot Topic: Biotechnology.

Chapter 12: Weight Management and Exercise.

"How Much Should I Weigh?"

Health Implications of Obesity.

Theories of Obesity.

Treatment of Obesity.

Eating Plan and Nutrition Education.


Behavior and Attitude Modification.

Social Support.

Maintenance Support.



Menu Planning for Weight Loss and Maintenance.

The Problem of Underweight.

Nutrition for the Athlete.

Food Facts: Sports Drinks.

Hot Topic: Diet Books.

Chapter 13: Nutrition Over the Life Cycle.


Nutrition During Pregnancy.

Diet-Related Concerns During Pregnancy.

Menu Planning During Pregnancy.

Nutrition and Menu Planning During Lactation.

Infancy: The First Year of Life.

Nutrition During Infancy.

Feeding the Infant.


Nutrition During Childhood.

Menu Planning for Children.


Nutrition During Adolescence.

Menu Planning for Adolescents.

Eating Disorders.

Anorexia Nervosa.

Bulimia Nervosa.

Binge Eating Disorder.

Female Athlete Triad.


Older Adults.

Factors Affecting Nutrition Status.

Nutrition for Older Adults.

Menu Planning for Older Adults.

Food Facts: Food Allergies.

Hot Topic: Childhood Obesity.

Appendix A: Nutritive Value of Foods.

Appendix B: Dietary Reference Intakes.

Appendix C: Expanded Serving Sizes for MyPyramid.

Appendix D: Growth Charts.

Appendix E: Answers to Check-Out Quizzes.



See More
Karen Eich Drummond is author and coauthor of numerous books including So You Want to be a Chef?, So You Are a Chef, and The Restaurant Training Manual, all published by Wiley.

Lisa M. Brefere is a certified executive chef with more than thirty years of experience. A graduate of The Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and is co-founder of GigaChef.com. She is the coauthor of So You Want to be a Chef? and So You Are a Chef, both published by Wiley.

See More
  • New software package, Culinary Nutrition Manager, included with every copy of the book.  This is an interactive diet and activity software program, and includes a comprehensive database of food and ingredients that allows users to create recipes and then view the caloric and nutritional content of each dish
  • Six new Food Facts and Hot Topics discuss timely issues on functional foods and superfoods, glycemic index, and childhood obesity
  • Over a dozen examples of favorite recipes have been reworked into healthier and tasty dishes in the revised chapter 9
See More
  • Full-color design has enhanced presentation of the content

  • Appendices include a 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: low-carbohydrate, caffeine, sports drinks and fat substitutes  

  • Incorporates the 2005 Dietary Guidelines for Americans and MyPyramid

  • Chapters on carbohydrates, lipids, proteins, vitamins, and minerals have been updated to include a greater focus on nutrition science

See More
Instructors Resources
Wiley Instructor Companion Site
Instructor's Manual to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition
Instructor's Manual with chapter outlines, test bank, answer key, and Study Guide answer key.
Companion Site
Instructor's Companion Site with downloadable instructor resources and Student's Compaion Site with downloadable PowerPoint slides. 
Respondus Test Bank
Instructor BCS Site to accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition
Instructor BCS
Culinary Nutrition Manager
Instant access to textbooks as eTextbooks.
Learn more
Digital evaluation copy available for this title
Request Copy
Contact your Wiley Representative
Find Your Rep
See More
See Less
Students Resources
Wiley Student Companion Site
Companion Site
Instructor's Companion Site with downloadable instructor resources and Student's Compaion Site with downloadable PowerPoint slides. 
Student BCS
Culinary Nutrition Manager
Available Materials
by Karen E. Drummond, Lisa M. Brefere
June 2009, ©2010, Paperback
Study Guide with student review materials.
Instant access to textbooks as eTextbooks.
Learn more
See More
See Less
Purchase Options
Wiley E-Text   
Nutrition for Foodservice and Culinary Professionals, 7th Edition
ISBN : 978-0-470-59799-6
656 pages
November 2010, ©2010
$71.50   BUY

Nutrition for Foodservice and Culinary Professionals, 7th Edition
ISBN : 978-0-470-05242-6
656 pages
May 2009, ©2010
$125.95   BUY

Related Titles

Back to Top