|
Textbook
Culinary Nutrition for Food Professionals, 2nd EditionISBN: 978-0-471-28607-3
Hardcover
320 pages
March 1994, ©1994
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
|
||||||
SCIENTIFIC ASPECTS OF NUTRITION.
Nutrients, Their Characteristics, Physiological Roles, andImportance 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 andNutrition--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 FitnessRecommendations for Food Preparation Workers.
Appendices.
Index.
Nutrients, Their Characteristics, Physiological Roles, andImportance 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 andNutrition--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 FitnessRecommendations for Food Preparation Workers.
Appendices.
Index.
Related Titles
Food Service Operations & Management
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
.png){kind=small}
Join An E-mail ListLearn about the latest products, events, offers and content. |
