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Klappentext 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. Zusammenfassung Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Inhaltsverzeichnis PART ONE: FUNDAMENTALS OF NUTRITION AND FOODSChapter 1. Introduction to NutritionChapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan MenusChapter 3. CarbohydratesChapter 4. Lipids: Fats and OilsChapter 5. ProteinChapter 6. VitaminsChapter 7. Water and MineralsPART TWO: BALANCED COOKING AND MENUSChapter 8. Balanced Cooking Methods and TechniquesChapter 9. Recipe MakeoversChapter 10. Balanced MenusChapter 11. Marketing Balanced Menu ItemsPART THREE: APPLIED NUTRITIONChapter 12. Handling Customers' Special Nutrition RequestsChapter 13. Weight Management and Nutrition for All AgesAPPENDICES
