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Nutrition for Foodservice and Culinary Professionals

By Karen E. Drummond and Lisa M. Brefere
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond and Lisa M. Brefere provides an essential guide to understanding nutrition principles specifically tailored for chefs and foodservice professionals. The book covers the basics of nutrition, dietary guidelines, and how to apply nutrition knowledge in developing healthy, appealing menus. It combines scientific insights with practical applications, helping those in the culinary field create dishes that meet various dietary needs.
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Format: Hardback
$30899
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're interested in how nutrition principles can enhance foodservice and culinary activities. It provides practical insights for culinary professionals keen on integrating nutritional best practices into their work, fostering healthier meal preparation without compromising on taste or creativity.

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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food.

In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labelling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers.

This book also includes:

  • A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients.
  • A comprehensive exploration of balanced cooking and menus, including how to build flavour, balanced baking, modifying recipes, and gluten-free baking.
  • Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages.
  • Several appendices including serving sizes for MyPlate food groups and dietary reference intakes.
  • An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries.

Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

Book Details

INFORMATION

ISBN: 9781119777199

Publisher: John Wiley & Sons Inc

Format: Hardback

Date Published: 14 February 2022

Country: United States

Imprint: John Wiley & Sons Inc

Edition: 10th edition

Audience: Tertiary education

DIMENSIONS

Spine width: 23.0mm

Width: 221.0mm

Height: 279.0mm

Weight: 1043g

Pages: 416

Collections

Cook Books & Recipes Cooking & Food Karen E. Drummond Lisa M. Brefere New Release Cook Books Non-Fiction

About the Author

KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian Nutritionist and a member of the Academy of Nutrition and Dietetics.

LISA M. BREFERE is a renowned Executive Chef and Food & Beverage expert with more than thirty-five years of experience. A graduate of the Culinary Institute of America, she is a member of their Alumni Council, The American Academy of Chefs and founding CEO of GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley.

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