Title: Nutrition for Foodservice and Culinary Professionals (Ninth Edition)
Authors: Karen E. Drummond, Lisa M. Brefere
Publisher: Wiley; 9th edition (February 2, 2017)
Description:
“Nutrition for Foodservice and Culinary Professionals” is a comprehensive textbook designed to provide foodservice and culinary professionals with essential knowledge of nutrition principles and practices. Authored by Karen E. Drummond and Lisa M. Brefere, this ninth edition covers topics such as macronutrients, micronutrients, dietary guidelines, menu planning, food labeling, special dietary needs, and more. The book emphasizes the practical application of nutrition concepts in foodservice operations, including recipe modification, menu development, and customer education. With its clear explanations, practical examples, and culinary-focused approach, this edition equips professionals in the foodservice industry with the skills and knowledge needed to promote healthful eating and meet the nutritional needs of diverse populations. Whether used in culinary education programs or as a reference for foodservice professionals, “Nutrition for Foodservice and Culinary Professionals” serves as an invaluable resource for integrating nutrition principles into culinary practice.