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Nutrition for Foodservice and Culinary Professionals, 9th Edition

ISBN: 978-1-119-62661-9

July 2019

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Description

Nutrition for Foodservice and Culinary Professionals, 9th Edition 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. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

About the Author

KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian and a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association).

LISA M. BREFERE is a Certified Executive Chef with more than thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and if co-founder and CEO if GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley.

Features

Each chapter of this book has been revised and updated using current nutrition and culinary knowledge and applications. Some major changes are noted below.

  • The new 2015 Dietary Guidelines for Americans are included.
  • The new food label to start in January 2018 is displayed, and its new features are discussed. Nutrition labeling in restaurants is also explained.
  • The text is more conversational and easier for students to read and understand.
  • Many new photographs have been added to help students understand and review key concepts. For example, a chart shows the six classes of nutrients with photos of representative foods from each nutrient group.
  • The “Hot Topics,” which used to appear at the end of the chapters, are now incorporated into the chapters. This way, students won’t miss important content such as sustainable food systems or weight loss myths.
  • Chapters 1–8 have been streamlined to keep related topics together. For example, in the Carbohydrates chapter, the section on sugars includes sweeteners, low] or no]kcalorie sweeteners, and dietary recommendations for sugars.