Nutrition for Foodservice and Culinary Professionals
Read your book anywhere, on any device, through RedShelf's cloud based eReader.
Digital Notes and Study Tools
Built-in study tools include highlights, study guides, annotations, definitions, flashcards, and collaboration.
The publisher of this book allows a portion of the content to be copied and pasted into external tools and documents.
Additional Book Details
Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.
|ISBNs||9781119148494, 9781119148494, 9781119195184|
|Number of Pages||480|