Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond

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Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs.   The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content.  More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner.  From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference.

About Karen E. Drummond

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Karen Eich Drummond has authored and coauthored numerous books, including "Supervision in the Hospitality Industry, Third Edition" and "The Restaurant Training Manual," both from Wiley.Lisa M. Brefere is a Certified Executive Chef, a member of the American Culinary Federation and the American Academy of Chefs, and a graduate of The Culinary Institute of America with over twenty-two years of experience in the field.
Published January 1, 2013 by Wiley. 480 pages
Genres: Health, Fitness & Dieting, Education & Reference, Science & Math.

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