Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals

Definitive, up-to-date coverage of nutrition<br /> <br /> Nutrition for Foodservice and Culinary Professionals is the essential resource for the most complete, up-to-date information on nutrition and diet. New and expanded material in this Fifth Edition addresses such topics as biotechnology, vitamins, minerals, and organic foods. Many new tables and figures present a broader range of facts on the nutritional value of foods, as well as such timely material as "Food Practices of World Religions" and a "Reduced Calorie Menu for Asian-American Cuisine."<br /> <br /> This new edition of Nutrition for Foodservice and Culinary Professionals features:<br /> <br /> * New Dietary Reference Intakes for calories, carbohydrates, fats, proteins, and selected vitamins and minerals<br /> * More "Chef's Tips" highlighting ways to incorporate nutritional knowledge into cooking and menus<br /> * The Therapeutic Lifestyle Changes (TLC) Diet using the National Cholesterol Education Program 2001 clinical guidelines<br /> * The 2002 American Cancer Society nutrition guidelines<br /> * Up-to-date statistics on overweight and obesity in the United States and the latest information on weight loss, including drugs and surgery<br /> * Updated Hot Topics, which discuss often controversial subjects related to nutrition, and expanded Nutrition Web Explorer activities<br /> <br /> Nutrition for Foodservice and Culinary Professionals is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation, and this Fifth Edition continues to be a bedrock resource for students and professionals in the foodservice industry.