Nutrition for Foodservice and Culinary Professionals
The culinary professional’s foundational guide to nutrition and healthful eatingWith increased consumer awareness of healthy eating, chefs and restaurateurs are expected to provide healthy offerings to their customers. Expanded in size as well as content, theSeventh EditionofNutrition for Foodservice and Culinary Professionalscontinues to fulfill its reputation astheessential reference to nutrition and foods for culinary students and professionals.This practical book is tailored to the needs of culinary and hospitality students and professional who need to use nutritional principles to evaluate and modify menus and recipes, as well as to respond knowledgeably to customers' questions and needs. It introduces the reader to nutrition and foods including using the Dietary Guidelines, MyPyramid, and food labels to plan menus; provides advice on how to develop healthy recipes and menus; relates nutrition to health problems such as obesity and heart disease; and discusses how to address nutrition concerns from pregnant mothers to the elderly.Even more user-friendly and up-to-date than previously, thisSeventh Edition’snoteworthy updates include: