Nutrition for Foodservice and Culinary Professionals

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! This new edition of Nutrition for Foodservice and Culinary Professionals features: A new, full-color interior design and full-color photographs including creative food presentations The 2005 Dietary Guidelines for Americans and the United States Department of Agriculture's MyPyramid Chef's Tips that highlight ways to incorporate nutritional knowledge in all meals, from breakfast, appetizers, soups, and salads to entrees, side dishes, and desserts Guidelines for cooking for such diets as low carbohydrate, high fiber, low fat, reduced saturated fat and cholesterol, low sodium, vegetarian, and gluten free Updated material on weight management, including current statistics on the prevalence of overweight and obesity in the United States and the latest information on weight-loss drugs and surgery The popular Nutrition Web Explorer, completely updated and expanded to help readers research specific food and nutrition-related topics New tables displaying the amount of vitamins and minerals in selected foods New coverage on the glycemic response and its relationship to health issuesDrummond, Karen Eich is the author of 'Nutrition for Foodservice and Culinary Professionals', published 2007 under ISBN 9780471599760 and ISBN 047159976X.