Nutrition for Foodservice and Culinary Professionals

by Karen Eich Drummond, Lisa M. Brefere

Nutrition for Foodservice and Culinary Professionals, 9 th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9 th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Genres: Cookbooks, Textbooks, Cooking, 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.