|
|
Sold Out
Book Categories |
PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS
Chapter 1. Introduction to Nutrition
Chapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus
Chapter 3. Carbohydrates
Chapter 4. Lipids: Fats and Oils
Chapter 5. Protein
Chapter 6. Vitamins
Chapter 7. Water and Minerals
PART TWO: BALANCED COOKING AND MENUS
Chapter 8. Balanced Cooking Methods and Techniques
Chapter 9. Recipe Makeovers
Chapter 10. Balanced Menus
Chapter 11. Marketing Balanced Menu Items
PART THREE: APPLIED NUTRITION
Chapter 12. Handling Customers’ Special Nutrition Requests
Chapter 13. Weight Management and Nutrition for All Ages
APPENDICES
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Login|Complaints|Blog|Games|Digital Media|Souls|Obituary|Contact Us|FAQ
CAN'T FIND WHAT YOU'RE LOOKING FOR? CLICK HERE!!! X
You must be logged in to add to WishlistX
This item is in your Wish List
X
This item is in your Collection
Nutrition for Foodservice and Culinary Professionals
X
This Item is in Your Inventory
Nutrition for Foodservice and Culinary Professionals
X
You must be logged in to review the productsX
X
X
Add Nutrition for Foodservice and Culinary Professionals, Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitam, Nutrition for Foodservice and Culinary Professionals to the inventory that you are selling on WonderClubX
X
Add Nutrition for Foodservice and Culinary Professionals, Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide covers core nutritional topics such as carbohydrates, vitam, Nutrition for Foodservice and Culinary Professionals to your collection on WonderClub |