Nutrition for Foodservice and Culinary Professionals
Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food
In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers.
This book also includes:
- A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients
- A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking
- Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages
- Several appendices including serving sizes for MyPlate food groups and dietary reference intakes
- An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries
Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.
KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian Nutritionist and a member of the Academy of Nutrition and Dietetics.
LISA M. BREFERE is a renowned Executive Chef and Food & Beverage expert with more than thirty-five years of experience. A graduate of the Culinary Institute of America, she is a member of their Alumni Council, The American Academy of Chefs and founding CEO of GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley.