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Tables of Contents for Nutrition for Foodservice and Culinary Professionals
Chapter/Section Title
Page #
Page Count
Preface.
PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS.
Introduction to Nutrition.
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus.
Carbohydrates.
Lipids: Fats and Oils.
Protein.
Vitamins.
Water and Minerals.
PART TWO: DEVELOPING AND MARKETING HEALTHY RECIPES AND MENUS.
Developing Healthy Menus and Recipes.
Marketing Healthy Menu Options.
Light Beverages and Foods for the Beverage Operation.
PART THREE: NUTRITION'S RELATIONSHIP TO HEALTH AND LIFE SPAN.
Nutrition and Health.
Weight Management and Exercise.
Nutrition Over the Life Cycle.
Appendix A: Nutritive Value of Foods.
Appendix B: Dietary Reference Intakes.
Appendix C: Expanded List of Serving Sizes for Food Guide Pyramid.
Appendix D: Growth Charts.
Appendix E: Answers to Check-Out Quizzes.
Glossary.
Selected References.
Index.