In Nutrition for Foodservice and Culinary Professionals (10th ed., Wiley, 2022), registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and help planning menus to meet the diverse nutritional needs of today's customers.
Nutrition Research: Concepts and Applications (2nd ed., Jones & Bartlett Learning, 2023) assists students in developing the skills necessary to become knowledgeable consumers of research, conduct and document research projects, and use research findings in the classroom and in supervised practice. The Second Edition makes research articles approachable and understandable so students can feel confident reading and interpreting not just primary research, but also narrative and systematic reviews. In turn, this text also helps students understand and access practice guidelines to enable their participation in evidence-based nutrition and dietetics practice.
Foodservice Operations and Management (Jones & Bartlett Learning, 2022) is written for undergraduate foodservice management and culinary students as well as nutrition students. It provides the knowledge and learning activities necessary to become comfortable working in a restaurant or onsite foodservice such as a healthcare facility or university. What makes this textbook different is the variey of ways in which students can practice new skills. Chapter application exercises, organized by learning outcome, are available in the back of the book and can be pulled out for completion by students in the classroom or at home.
Each chapter of The Science Chef explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way.
In The Coming to America Cookbook (Wiley, 2005), you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine--Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more--blends together an appetizing mix of kid-friendly recipes and fun food facts throughout each chapter. Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes such as naan, a flatbread found in India and other countries.
In The U.S. History Cookbook (Wiley, 2003), you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more!
There's more to cuisine in America than just burgers and fries. Here's a mouthwatering journey across the United States where you'll discover and learn how to make fabulous foods from every part of the country. The United States Cookbook (Wiley, 2000) is a delicious mixture of fun food trivia, fascinating tidbits about each state's history and traditions, and yummy recipes you can cook yourself such as Key Lime Pie and Deep Dish Pizza.
The Healthy Body Cookbook (Wiley, 1999) is a delightfully clever smorgasbord of hands-on lessons about the crucial role that diet and exercise play in the development of heart, blood, bones, muscles, skin, teeth, and other systems in the body. Each chapter also includes recipes, such as foods rich in protein for healthy muscles. All recipes are kid-tested and require only common ingredients and kitchen utensils.
The Math Chef (Wiley, 1997) has more than 60 activities and recipes to try. Get a handle on measurement, multiplication, division, fractions, percents, geometry, and more, while whipping up mouth-watering treats like scrumptious stromboli slices, chewy marshmallow-fudge squares, and delicious butterscotch muffins.
The Science Chef Travels Around the World (Wiley, 1996) is serving up a feast of fun with over 60 easy-to-do food experiments and recipes. Come and join the adventure! You'll travel to 14 fascinating countries--starting in Canada and ending in Ghana--and along the way you'll explore the science secrets of food.