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Nutrition for Foodservice and Culinary Professionals, 9th Edition



Nutrition for Foodservice and Culinary Professionals, 9th Edition

Karen E. Drummond, Lisa M. Brefere

ISBN: 978-1-119-19518-4 September 2016 480 Pages

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Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

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About WileyPLUS Learning Space

Chapter 1. Introduction to Nutrition


Why is Nutrition Important and What Is a Healthy Diet?

Nutrition and Food Terms to Know

Why Do You Eat the Foods You Do?

Kcalories and Nutrients

What Happens When You Eat?

Sustainable Food Systems

Finding Reliable Nutrition and Health Information

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



Dietary Guidelines for Americans (2015)

Nutrition Labels on Packaged Foods and Restaurant Menus

Planning Menus Using MyPlate and the Dietary Guidelines for Americans

Chapter 3. Carbohydrates



Starches and Fibers

Whole Grains

Carbohydrates in the Body and Choosing Healthy Carbohydrates

Culinary Focus: Whole Grains and Legumes

Chapter 4. Fat


Fats in Foods

Fatty Acids

Essential Fatty Acids, Omega-3 Fatty Acids, and Cholesterol

Fats in the Body

Dietary Recommendations

Culinary Focus: Dairy and Eggs

Chef’s Tips: Preparation

Menu and Presentation

Chapter 5. Protein


Protein in Food

Protein in the Body

Vegetarian Eating

Dietary Recommendations for Protein

Culinary Focus: Meat, Poultry, and Fish

Chef’s Tips: Preparing Meat & Poultry

Chef’s Tips: Preparing Fish and Shellfish

Menu and Presentation

Chapter 6. Vitamins


Basics of Vitamins

Vitamin A

Vitamin D

Vitamin E

Vitamin C

Thiamin, Riboflavin, and Niacin

Vitamin B6

Folate and Vitamin B12

Dietary Supplements

Culinary Focus: Fruits and Vegetables

Chef’s Tips: Preparing Fruits and Vegetables

Menu and Presentation

Chapter 7. Water and Minerals



Beverages and Caffeine

Basics of Minerals

Calcium and Phosphorus





Zinc and Iodine

Culinary Focus: Nuts and Seeds

Chef’s Tips: Preparing Nuts and Seeds

Menu and Presentation

Chapter 8. Building Flavor and Balanced Baking



Preparation Techniques

Cooking Methods

Putting It All Together

Balanced Baking

Chapter 9. Recipe Makeovers


Basics for Modifying Recipes



Sauces and Dressings


Gluten-Free Baking

Chapter 10. Balanced Menus


Balanced Menu Basics

Appetizers, Soups, and Salads

Entrées, Sauces, and Side Dishes

Desserts, Breakfast, and Breaks


Chapter 11. Handling Customers’ Special Nutrition Requests


Low Kcalorie and Low Saturated Fat

Low Sugar and Low Sodium

Food Allergies


Low Lactose and Vegetarian

Chapter 12. Weight Management


Basics of Weight Management

How to Lose Weight

Weight Loss Myths

Chapter 13. Nutrition for All Ages


Nutrition and Menu Planning for Children

Nutrition and Menu Planning for Adolescents

Fighting Childhood Obesity

Nutrition and Menu Planning for Older Adults

Eating Disorders

Nutrition and Menu Planning for the Athlete

Appendix A. Serving Sizes for MyPlate Food Groups and How to Count Oils and Empty Kcaloires

Appendix B. Dietary Reference Intakes

Appendix C. Answers to Check-Out Quizzes



Each chapter of this book has been revised and updated using current nutrition and culinary knowledge and applications. Some major changes are noted below.

  • The new 2015 Dietary Guidelines for Americans are included.
  • The new food label to start in January 2018 is displayed, and its new features are discussed. Nutrition labeling in restaurants is also explained.
  • The text is more conversational and easier for students to read and understand.
  • Many new photographs have been added to help students understand and review key concepts. For example, a chart shows the six classes of nutrients with photos of representative foods from each nutrient group.
  • The “Hot Topics,” which used to appear at the end of the chapters, are now incorporated into the chapters. This way, students won’t miss important content such as sustainable food systems or weight loss myths.
  • Chapters 1–8 have been streamlined to keep related topics together. For example, in the Carbohydrates chapter, the section on sugars includes sweeteners, low] or no]kcalorie sweeteners, and dietary recommendations for sugars.