The Resource Culinary nutrition for food professionals, Carol A. Hodges

Culinary nutrition for food professionals, Carol A. Hodges

Label
Culinary nutrition for food professionals
Title
Culinary nutrition for food professionals
Statement of responsibility
Carol A. Hodges
Creator
Subject
Language
eng
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."--Jacket
Cataloging source
DLC
http://library.link/vocab/creatorDate
1941-
http://library.link/vocab/creatorName
Hodges, Carol A.
Illustrations
illustrations
Index
index present
LC call number
QP141
LC item number
.H5117 1994
Literary form
non fiction
NAL call number
QP141.H5
NAL item number
1994
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Nutrition
  • Food service
  • Food service
  • Nutrition
Label
Culinary nutrition for food professionals, Carol A. Hodges
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Nutrients, their characteristics, physiological roles, and importance in food preparation -- Impact of food and nutrition on human performance -- Nutrition and the American diet -- Food choice considerations for specific groups and places -- Industry, agriculture, government: influence on food and nutrition--products and policies -- Food consumption trends and marketing issues -- Developing healthful menu alternatives -- Nutritional aspects of recipe development -- Staff training -- Physiological stress at the worksite: nutrition and fitness recommendations for food preparation workers
Dimensions
24 cm
Edition
2nd ed.
Extent
xii, 306 pages
Isbn
9780442017637
Lccn
93021055
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
  • (OCoLC)28721596
  • (OCoLC)ocm28721596
Label
Culinary nutrition for food professionals, Carol A. Hodges
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Nutrients, their characteristics, physiological roles, and importance in food preparation -- Impact of food and nutrition on human performance -- Nutrition and the American diet -- Food choice considerations for specific groups and places -- Industry, agriculture, government: influence on food and nutrition--products and policies -- Food consumption trends and marketing issues -- Developing healthful menu alternatives -- Nutritional aspects of recipe development -- Staff training -- Physiological stress at the worksite: nutrition and fitness recommendations for food preparation workers
Dimensions
24 cm
Edition
2nd ed.
Extent
xii, 306 pages
Isbn
9780442017637
Lccn
93021055
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
  • (OCoLC)28721596
  • (OCoLC)ocm28721596

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