Nutrition for Foodservice & Culinary Professionals (10th ed., Wiley, 2022) is written for students in culiary programs, as well as those in hotel and restaurant management programs. The book helps students use nutritional principles to examine their own diets as well as evaluate and modify menus and recipes and respond knowledgeably to customers' questions. It is co-authored by the executive chef, Lisa Brefere, AAC.