Nutrition for foodservice and culinary professionals
5th ed.
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Author
Contributions
- Brefere, Lisa M. - Contributor
Publication
2004 - J. Wiley, Hoboken, N.J, New Jersey
Language
English
Word Count
159,500 words, Guess
Page Count
638 pages
Identifiers
- Internet Archivenutritionforfood00drum_0
- ISBN-10047141977X
- ISBN-139780471419778
- Goodreads4636289
- LibraryThing603310
and 3 more
- Library of Congress Control Number2002012152
- Better World Books9780471419778
- Open LibraryOL3555818M
Classifications
- DDC613.2
- LCCTX353 .D78 2004
- LCCTX353.D78 2004
Alternate Titles
- Nutrition for foodservice & culinary professionals
Description
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
Subjects
Other Editions
- Nutrition for foodservice and culinary professionals
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