Textbook
Culinary Arts/Nutrition
Cloth, 400 Pages
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Nutrition
for the
Culinary Arts
First Edition
©2005
Publisher: Pearson Education, Prentice Hall
Author: Nancy Berkoff
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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.
$59.20
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