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Nutrition for Foodservice and Culinary Professionals, 6th Edition
Karen Eich Drummond,
Yardley, Pennsylvania
Lisa M. Brefere,
Purchase, New York
ISBN: 978-0-471-59976-0
©2007
688 pages
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New to This Edition
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o A new, full-color interior design and full-color photographs
o Fully incorporates the 2005 Dietary Guidelines for Americans and the United States Department of Agriculture's My Pyra-mid Plan
o Expanded coverage on carbohydrates including more on the glycemic response and its relationship to health issues
o New tables displaying the amount of vitamins and minerals in selected foods
o Guidelines to cooking for such diets as low carbohydrate, South Beach, high fiber, low fat, reduced saturated fat and choles-terol, low sodium, vegetarian, and gluten free
o New Food Fact topics. Such as low-carb foods, are included throughout
o New content on balanced menus and recipes for morning and afternoon breaks, baic principles of food presentations and how to make garnishes
o Updated material on weight management, including current statistics on the prevalence of overweight and obesity in the United States and the latest information on weight-loss drugs and surgery
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