Nutrition for Foodservice and Culinary Professionals

By Karen Eich Drummond and Lisa M. Brefere. John Wiley & Sons, 2017.
Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals (9th edition) is for nutrition (or “healthy cooking”) courses in a culinary arts or foodservice management curriculum and is a practical, how-to text with up-to-date information on standards and trends in food preparation, cooking, and service. This college textbook balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course.

SAMPLE CHAPTER Table of Contents

Raving Fans

  • An excellent textbook choice with lots of food information and how-tos on healthy cooking tailored to culinary students.

    Alison Reyes, MS, RD Sodexo Health Care Services