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Nutrition for Foodservice and Culinary Professionals | 
 enlarge | Authors: Karen Eich Drummond, Lisa M. Brefere
Publisher: Wiley
Category: Book
Buy Used: $47.00
New (27) Used (45) from $47.00
Rating:  5 reviews
Sales Rank: 37097
Media: Hardcover
Edition: 6
Pages: 686
Number Of Items: 1
Shipping Weight (lbs): 2.9
Dimensions (in): 9.3 x 7.3 x 1.2
ISBN: 047159976X
Dewey Decimal Number: 613.2
EAN: 9780471599760
ASIN: 047159976X
Publication Date: January 1, 2007
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
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Product Description
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!
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| Customer Reviews:
 So Far, So Good September 2, 2008
Yvonne Bentley (Hamilton, NJ)
I am using this textbook for my Nutrition class at the International Culinary School at The Art Institute of Fort Lauderdale. It makes class so much easier for me. The instructor speeds through the lessons and luckily for us all she uses the text as her guide. Without it, I would not continue to be a top student.
Future for nutrition April 15, 2007
Licinia C. R. Campos (Brazil)
0 out of 1 found this review helpful
The Food Service is each day an wide open door for nutritionists. This book in particular is very helpfull on understanding the basic and advanced qualities needed for a professional acting in this area.
Great Text for Culinary Nutrition Class October 2, 2004
Jody T. (Los Angeles, CA)
1 out of 1 found this review helpful
I was assigned this text in my nutrition class in culinary school. The book was a joy to read because it was fun and easy to read. I really liked the section on vitamins and food sources of each vitamin. However, if you really want to know the type of questions asked in nutrition class in culinary school get the following. "Nutrtion Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers by Melissa Heilman. The isbn of this book is 1933023058. This book is right on with the type of questions that I accounted on my tests. With the help of these two books getting an "A" was quite easy.
A great guide for nutrition. September 3, 2003
1 out of 1 found this review helpful
Very knowledgable book on nutrition including information for children and older adults. As a culinary professional I wanted to read up on the latest nutrition especially on soy and to improve my diet. I am also considering taking some courses, one of them is Sanitation. The Study Guide for the National Servsafe Exam by Dr. Leonardi was a book I found also very knowledgable and I am certain that it will help me with my exam once I decide when to take it.
Exactly what I needed. July 19, 2002
1 out of 3 found this review helpful
This book was exactly what I needed. It contains all the information I needed. A great learning tool. The part of the book I am most impressed with is the section of infant nutrition. It explains month by month what you can feed your infant. An example is the 4th month of life, you can start your child on iron enriched cereals.
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