Nutrition for Foodservice and Culinary Professionals

by Karen Eich Drummond, Lisa M. Brefere

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!

Genres: Cookbooks, Textbooks, Cooking, Culinary

688 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.