Nutrition for Foodservice and Culinary Professionals, 11th Edition Paperback with EEPUB Access

11. Auflage 2026
ISBN: 978-1-394-29308-7
Verlag: John Wiley & Sons Inc

Buch, Englisch, 432 Seiten, Online Data

In Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen Eich Drummond and director of culinary and executive chef Lisa M. Brefere deliver an insightful guide to understanding nutrition concepts and incorporating healthy, balanced cooking into everyday practice. From national nutrition guidelines to flavor building and labeling standards, the textbook covers every relevant aspect of planning, preparing, and serving well-balanced meals. This fully revised and updated edition reflects the Dietary Guidelines for Americans (DGA) with the latest nutrition research, culinary trends, ingredients, and menu planning to meet the diverse nutritional needs and wellness lifestyles of today’s customers.

Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Eleventh Edition, remains an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE

This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text.

Culinary Technique and Nutrition Videos, such as Simmering Grains or Roasting Meat, show and explain a variety of techniques and nutrition concepts.

Create-a-Plate and Revise-a-Recipe tools help students apply healthy menu planning and recipe modification techniques.

The Student Application Worksheets and Student Study Guide for each chapter provide additional practice opportunities, along with chapter summaries and definitions in the Student Study Guide. Additional Recipes are available for download from Chapter 9.

Interactive Self-Scoring Check Your Knowledge Questions and Practice Quizzes: Students can check their answers to the Check Your Knowledge questions at the end of each major chapter section instantly, and each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.

Autoren/Hrsg.

Drummond, Karen E.

Brefere, Lisa M.

Inhaltsverzeichnis

Preface

Acknowledgments

Part I: Fundamentals of Nutrition and Foods

1. Introduction to Nutrition

2. Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

3. Carbohydrates

4. Fat

5. Protein

6. Vitamins

7. Water and Minerals

Part II: Balanced and Sustainable Cooking and Menus

8. Building Flavor

9. Balanced Menus

10. The Sustainable Foodservice Kitchen

Part III: Applied Nutrition

11. Handling Customers’ Special Nutrition Requests

12. Weight Management

13. Nutrition for All Ages

Appendix A. Serving Sizes for MyPlate Food Groups

Appendix B. Dietary Reference Intakes

Glossary

Index

Über Autor(innen)

KAREN EICH DRUMMOND is a Registered Dietitian / Nutritionist and a Fellow of the Academy of Nutrition and Dietetics. She has authored or co-authored numerous books, including The Restaurant Training Program and Food Preparation for the Professional. She has experience managing a variety of non-commercial foodservices.

LISA M. BREFERE is a renowned Executive Chef and Food & Beverage expert with more than forty 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 the founding CEO of GigaChef Hospitality Group. She is the co-author of So You Want to Be a Chef? and So You are a Chef, and co-author of The Book of Yields, Ninth Edition.