Nutrition for Foodservice and Culinary Professionals

by Karen Eich Drummond, Lisa M. Brefere

Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs. The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference.

Genres: Cookbooks, Cooking, Textbooks, Culinary

480 pages, Hardcover

First published January 1, 1989

Reviews

[Rick Hunter · Rating 2 out of 5]

This book was used in my Nutrition class at Culinary school. This was one of my least favorite books so far. So many of the terms used reminded me of reading a science book. I've never really cared for science and didn't care for this book. There are many ways that this book could have been made enjoyable, but Karen Eich Drummond isn't much of a writer. There has to be better books on nutrition out there.

[sandy · Rating 4 out of 5]

i read/have 5th edition

[Kat Lynch · Rating 3 out of 5]

Not my favorite nutrition textbook, but it does the job.

[David · Rating 3 out of 5]

Good textbook. Read as part of my classwork curriculum with Art Institutes International in Culinary Arts.