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Nutrition for the Foodservice Professional
Nutrition for the Foodservice Professional
Author: Karen Eich Drummond
This Third Edition covers an encyclopedic range of topics from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.
ISBN-13: 9780442318086
ISBN-10: 0442318081
Publication Date: 7/1/1989
Pages: 472
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Publisher: John Wiley Sons Inc
Book Type: Hardcover
Members Wishing: 0
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