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Nutrition for Foodservice and Culinary Professionals, 8th Edition

January 2013, ©2013
Nutrition for Foodservice and Culinary Professionals, 8th Edition (EHEP002404) cover image

Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs.   The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content.  More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner.  From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference.

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PART ONE:  FUNDAMENTALS OF NUTRITION AND FOODS

Chapter 1.  Introduction to Nutrition

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

Chapter 3.  Carbohydrates

Chapter 4.  Lipids:  Fats and Oils

Chapter 5.  Protein

Chapter 6.  Vitamins

Chapter 7.  Water and Minerals

PART TWO:  BALANCED COOKING AND MENUS

Chapter 8.  Balanced Cooking Methods and Techniques

Chapter 9.  Recipe Makeovers

Chapter 10.  Balanced Menus

Chapter 11.  Marketing Balanced Menu Items

PART THREE:  APPLIED NUTRITION

Chapter 12.  Handling Customers’ Special Nutrition Requests

Chapter 13.  Weight Management and Nutrition for All Ages

APPENDICES

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  • Discussion of 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content.
  •  Culinary Focus examines each food group from the perspective of a chef, from picking your ingredients to putting a new dish on the menu
  • The chapters on balanced cooking and menus have been thoroughly updated and expanded with more examples and tips. 
  • From organic and sustainable foods to gluten-free and allergy diets, the authors explore Hot Topics in the news today.
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  • Fundamentals of Nutrition and Foods:  Two introductory chapters are followed by chapters on specific nutrients, vitamins, and minerals.    
  •  Balanced Cooking and Menus:  This section begins with foundations of balanced cooking, followed by recipe makeovers and balanced menus.
  • Applied Nutrition:  This section begins with a chapter that explains customers’ special nutrition requests and then continues with weight management and lifespan nutrition, with Hot Topic Fighting Childhood Obesity.
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Instructors Resources
Wiley Instructor Companion Site
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by Karen E. Drummond, Lisa M. Brefere
978-1-118-50721-6
March 2013, ©2013, Paperback
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Students Resources
Wiley Student Companion Site
Available Materials
by Karen E. Drummond, Lisa M. Brefere
978-1-118-50721-6
March 2013, ©2013, Paperback
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Purchase Options
Wiley E-Text   
Nutrition for Foodservice and Culinary Professionals, 8th Edition
ISBN : 978-1-118-54760-1
480 pages
January 2013, ©2013
$71.50   BUY

Hardcover   
Nutrition for Foodservice and Culinary Professionals, 8th Edition
ISBN : 978-1-118-42973-0
480 pages
January 2013, ©2013
$116.95   BUY

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