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Book Cover
Book
Author Hodges, Carol A., 1941-

Title Culinary nutrition for food professionals / Carol A. Hodges
Edition Second edition
Published New York : Van Nostrand Reinhold, [1994]
©1994

Copies

Location Call no. Vol. Availability
 W'PONDS  613.2 Hod/Cnf 1994  AVAILABLE
Description xii, 306 pages : illustrations ; 24 cm
Contents App. F. Food Labeling Regulations and Terminology
Pt. I. Scientific Aspects of Nutrition. Ch. 1. Nutrients, Their Characteristics, Physiological Roles, and Importance in Food Preparation. Ch. 2. Impact of Food and Nutrition on Human Performance -- Pt. II. Life-Style Impact on Food Production and Consumption. Ch. 3. Nutrition and the American Diet. Ch. 4. Food Choice Considerations for Specific Groups and Places. Ch. 5. Industry, Agriculture, Government: Influence on Food and Nutrition - Products and Policies -- Pt. III. Nutrition Applications in Food Service. Ch. 6. Food Consumption Trends and Marketing Issues. Ch. 7. Developing Healthful Menu Alternatives. Ch. 8. Nutritional Aspects of Recipe Development. Ch. 9. Staff Training. Ch. 10. Physiological Stress at the Worksite: Nutrition and Fitness Recommendations for Food Preparation Workers -- App. A: Sodium Content of Foods -- App. B: Fat Gram Content of Selected Foods -- App. C: Substances Commonly Added to Foods -- App. D: Selected Resources
Summary In today's market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today's competitive marketplace. A one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. The book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health
Bibliography Includes bibliographical references and index
Subject Food service.
Nutrition.
LC no. 93021055
ISBN 0442017634