Nutrition for Foodservice and Culinary Professionals
-
- Englisch ausgewählt
Fr. 115.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
März 2003
Verlag
John Wiley & Sons IncSeitenzahl
656
Maße (L/B/H)
24.3/19.8/3.2 cm
Gewicht
1278 g
Auflage
6th ed.
Sprache
Englisch
ISBN
978-0-471-59976-0
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
This new edition of Nutrition for Foodservice and Culinary Professionals features:
* A new, full-color interior design and full-color photographs including creative food presentations
* The 2005 Dietary Guidelines for Americans and the United States Department of Agriculture's MyPyramid
* Chef's Tips that highlight ways to incorporate nutritional knowledge in all meals, from breakfast, appetizers, soups, and salads to entrees, side dishes, and desserts
* Guidelines for cooking for such diets as low carbohydrate, high fiber, low fat, reduced saturated fat and cholesterol, low sodium, vegetarian, and gluten free
* Updated material on weight management, including current statistics on the prevalence of overweight and obesity in the United States and the latest information on weight-loss drugs and surgery
* The popular Nutrition Web Explorer, completely updated and expanded to help readers research specific food and nutrition-related topics
* New tables displaying the amount of vitamins and minerals in selected foods
* New coverage on the glycemic response and its relationship to health issues
This new edition of Nutrition for Foodservice and Culinary Professionals features:
* A new, full-color interior design and full-color photographs including creative food presentations
* The 2005 Dietary Guidelines for Americans and the United States Department of Agriculture's MyPyramid
* Chef's Tips that highlight ways to incorporate nutritional knowledge in all meals, from breakfast, appetizers, soups, and salads to entrees, side dishes, and desserts
* Guidelines for cooking for such diets as low carbohydrate, high fiber, low fat, reduced saturated fat and cholesterol, low sodium, vegetarian, and gluten free
* Updated material on weight management, including current statistics on the prevalence of overweight and obesity in the United States and the latest information on weight-loss drugs and surgery
* The popular Nutrition Web Explorer, completely updated and expanded to help readers research specific food and nutrition-related topics
* New tables displaying the amount of vitamins and minerals in selected foods
* New coverage on the glycemic response and its relationship to health issues
Noch keine Bewertungen vorhanden
Verfassen Sie die erste Bewertung zu diesem Artikel
Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.