Nutrition for Foodservice and Culinary Professionals, Student Workbook
Author: Karen Eich Drummond, Lisa Armando Brefere, Lisa M. Brefere
Release Date: August 29, 2000
The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.