num_pages: 377
description: Combining the science of nutrition with the art of culinary professions, this book provides a balanced overview of culinary nutrition. It contains the needed background for the design of healthy menus and recipes, the marketing of healthy food programs, and the training of food-service staff in healthy preparation and service techniques. Chapter topics include carbohydrates; fats; protein; vitamins, minerals, and water; nutrition and activity; food safety; and ethnic cuisine. For nutrition counselors and culinary arts professionals.
language: English
title: Nutrition for the Culinary Arts
titlecomplete: Nutrition for the Culinary Arts
ratings_count: 1
publisher: Pearson College Div