The Resource Nutrition for foodservice and culinary professionals, Karen Eich Drummond, Lisa M. Brefere

Nutrition for foodservice and culinary professionals, Karen Eich Drummond, Lisa M. Brefere

Label
Nutrition for foodservice and culinary professionals
Title
Nutrition for foodservice and culinary professionals
Statement of responsibility
Karen Eich Drummond, Lisa M. Brefere
Creator
Contributor
Subject
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorName
Drummond, Karen Eich
Dewey number
613.2
Illustrations
illustrations
Index
index present
LC call number
TX353
LC item number
.D78 2001
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Brefere, Lisa M
  • Drummond, Karen Eich
http://library.link/vocab/subjectName
  • Nutrition
  • Food service
  • Catering
  • Ernährung
  • Foodservice
  • Lehrbuch
Label
Nutrition for foodservice and culinary professionals, Karen Eich Drummond, Lisa M. Brefere
Link
Instantiates
Publication
Note
  • Rev. ed. of: Nutrition for the foodservice professional
  • Includes index
Contents
  • Ch. 4.
  • Lipids: Fats and Oils
  • Ch. 5.
  • Protein
  • Ch. 6.
  • Vitamins
  • Ch. 7.
  • Water and Minerals
  • pt. 2.
  • Developing and Marketing Healthy Recipes and Menus
  • pt. 1.
  • Ch. 8.
  • Developing Healthy Menus and Recipes
  • Ch. 9.
  • Marketing Healthy Menu Options
  • Ch. 10.
  • Light Beverages and Foods for the Beverage Operation
  • pt. 3.
  • Nutrition's Relationship to Health and Life Span
  • Ch. 11.
  • Nutrition and Health
  • Fundamentals of Nutrition and Foods
  • Ch. 12.
  • Weight Management and Exercise
  • Ch. 13.
  • Nutrition Over the Life Cycle
  • App. A.
  • Nutritive Value of Foods
  • App. B.
  • Dietary Reference Intakes
  • App. C.
  • Expanded List of Serving Sizes for Food Guide Pyramid
  • Ch. 1.
  • App. D.
  • Growth Charts
  • Introduction to Nutrition
  • Ch. 2.
  • Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
  • Ch. 3.
  • Carbohydrates
Edition
4th ed.
Extent
1 online resource (xvii, 574 pages
Form of item
online
Other physical details
illustrations)
Specific material designation
remote
System control number
(OCoLC)1036761521
Label
Nutrition for foodservice and culinary professionals, Karen Eich Drummond, Lisa M. Brefere
Link
Publication
Note
  • Rev. ed. of: Nutrition for the foodservice professional
  • Includes index
Contents
  • Ch. 4.
  • Lipids: Fats and Oils
  • Ch. 5.
  • Protein
  • Ch. 6.
  • Vitamins
  • Ch. 7.
  • Water and Minerals
  • pt. 2.
  • Developing and Marketing Healthy Recipes and Menus
  • pt. 1.
  • Ch. 8.
  • Developing Healthy Menus and Recipes
  • Ch. 9.
  • Marketing Healthy Menu Options
  • Ch. 10.
  • Light Beverages and Foods for the Beverage Operation
  • pt. 3.
  • Nutrition's Relationship to Health and Life Span
  • Ch. 11.
  • Nutrition and Health
  • Fundamentals of Nutrition and Foods
  • Ch. 12.
  • Weight Management and Exercise
  • Ch. 13.
  • Nutrition Over the Life Cycle
  • App. A.
  • Nutritive Value of Foods
  • App. B.
  • Dietary Reference Intakes
  • App. C.
  • Expanded List of Serving Sizes for Food Guide Pyramid
  • Ch. 1.
  • App. D.
  • Growth Charts
  • Introduction to Nutrition
  • Ch. 2.
  • Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
  • Ch. 3.
  • Carbohydrates
Edition
4th ed.
Extent
1 online resource (xvii, 574 pages
Form of item
online
Other physical details
illustrations)
Specific material designation
remote
System control number
(OCoLC)1036761521

Library Locations

  • Internet ArchiveBorrow it
    300 Funston Ave, San Francisco, CA, 94118, US
    37.7823215 -122.4716373

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