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Nutrition for Foodservice and Culinary Professionals, 6th Edition
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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TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  Detailed Contents  |  New to This Edition  |  Hallmark Features  |  Sample Chapters  |  Supplements  |  Blackboard  |  WebCT  |  ANGEL Learning
Description
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses such topics as carbohydrates, vitamins and minerals, balanced menus, recipes for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more.  

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