Nutrition for Foodservice and Culinary Professionals
Date
2009
Abstract
Description
Updated and revised to address current concerns about nutrition throughout the life cycle Nutrition for Foodservice and Culinary Professionals Seventh Edition successfully covers core nutritional topics such as carbohydrates vitamins and minerals and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes.