Ch. 1. Nutrition and Foodservice Management -- Ch. 2. Proteins -- Ch. 3. Carbohydrates -- Ch. 4. Lipids: Fats and Oils -- Ch. 5. Fat-Soluble Vitamins -- Ch. 6. Water-Soluble Vitamins -- Ch. 7. Minerals -- Ch. 8. Water and Electrolytes -- Ch. 9. Nutritional Recipe Development -- Ch. 10. Nutritional Menu Planning -- Ch. 11. Food and Nutrition Labeling -- Ch. 12. Food Purchasing and Storage: The Nutritional Point of View -- Ch. 13. Food Preparation and Nutrient Retention -- Ch. 14. Special Diets and Nutritional Needs -- Ch. 15. Management and Marketing from a Nutritional Point of View -- App. A. Retention of Nutrients -- App. B. Dietary Fiber Contents of Foods -- App. C. Nutrient Composition of Foods -- App. D. Nutrient Composition of Foods Available Electronically
