Nutrition for Foodservice and Culinary Professionals

by Karen Eich Drummond, Lisa M. Brefere

The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals . It contains 13 chapters of learning objectives; chapter outlines; nutrition web explorer; chapter review quizzes; and student worksheets. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Genres: Cookbooks, Cooking, Textbooks, Culinary

656 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.