{"product_id":"culinary-nutrition-for-food-professionals-hardback-9780471286073","title":"Culinary Nutrition for Food Professionals (Hardback) 9780471286073","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eCulinary Nutrition for Food Professionals\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eCarol A. Hodges (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471286073, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 9 March 1994\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e320 pages\u003cbr\u003e26.4 x 18.3 x 2.4 cm, 0.706 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eIn 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. This book is oriented toward nutrition applications to foodservice including: \u003cul\u003e \u003cli\u003efood science and nutrition science\u003c\/li\u003e \u003cli\u003ecurrent dietary recommendations\u003c\/li\u003e \u003cli\u003enew food labeling regulations\u003c\/li\u003e \u003cli\u003eproduct selection\u003c\/li\u003e \u003cli\u003emenu planning for specific clientele and operational segments\u003c\/li\u003e \u003cli\u003erecipe development, nutrition analysis, and cooking techniques\u003c\/li\u003e \u003cli\u003emerchandising healthful options in the menu mix\u003c\/li\u003e \u003cli\u003estaff training\u003c\/li\u003e \u003cli\u003eagricultural, industry and current food safety issues\u003c\/li\u003e \u003cli\u003emarketing\u003c\/li\u003e \u003c\/ul\u003e In addition, 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. Culinary Nutrition for Food Professionals is recommended by the Educational Institute of the American Culinary Federation and has been endorsed by educators and other food professionals as a key textbook for both culinary and hospitality management programs. In addition, 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. Food professionals and educators are saying this about the revised second edition of Culinary Nutrition for Food Professionals: \"This book will certainly be useful to all of us.\" —Julia Child, Cambridge, MA (From the Foreword) \"This book should be part of any professional chef’s library. It is current and on target with the needs of the food service industry as it meets and adapts to the consciousness of today’s nutritionally aware customers. This book will also be an excellent tool to meet the needs of our young culinarians entering the profession. It is written in a style which is easy for the professional chef to follow.\" —Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University \"In these times when the American public is examining their diet so closely, it is more important than ever that cooks and chefs move to increase both their knowledge of nutrition and its implications. Carol Hodges’ book is a comprehensible yet accessible look at the many aspects of diet and nutrition. It is an outstanding book for anyone who works with food to increase their education in a subject that is on the front line of the cooking profession.\" —Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA \"To say I am impressed with the content of the book would be an understatement. It is, in my opinion, right on target with what every foodservice professional needs to know to adapt his or her recipes and menus to meet the changing needs of today’s customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals.\" —Jeff Larson, CEC, Dean of Instruction, Northeast Metro Technical College, St. Paul, MN (From the Foreword) Special Note: This book is recommended by the American Culinary Federation and the international Association of Culinary professionals for meeting certification requirement\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSCIENTIFIC ASPECTS OF NUTRITION.\u003cbr\u003e \u003cbr\u003e Nutrients, Their Characteristics, Physiological Roles, andImportance in Food Preparation.\u003cbr\u003e \u003cbr\u003e Impact Food and Nutrition on Human Performance.\u003cbr\u003e \u003cbr\u003e LIFE-STYLE IMPACT ON FOOD PRODUCTION AND CONSUMPTION.\u003cbr\u003e \u003cbr\u003e Nutrition and the American Diet.\u003cbr\u003e \u003cbr\u003e Food Choice Considerations for Specific Groups and Places.\u003cbr\u003e \u003cbr\u003e Industry, Agriculture, Government: Influence on Food andNutrition--Products and Policies.\u003cbr\u003e \u003cbr\u003e NUTRITION APPLICATIONS IN FOOD SERVICE.\u003cbr\u003e \u003cbr\u003e Food Consumption Trends and Marketing Issues.\u003cbr\u003e \u003cbr\u003e Developing Healthful Menu Alternatives.\u003cbr\u003e \u003cbr\u003e Nutritional Aspects of Recipe Development.\u003cbr\u003e \u003cbr\u003e Staff Training.\u003cbr\u003e \u003cbr\u003e Physiological Stress at the Worksite: Nutrition and FitnessRecommendations for Food Preparation Workers.\u003cbr\u003e \u003cbr\u003e Appendices.\u003cbr\u003e \u003cbr\u003e Index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52286393581848,"sku":"9780471286073","price":81.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471286073.jpg?v=1781551236","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/culinary-nutrition-for-food-professionals-hardback-9780471286073","provider":"Freshly Printed Books","version":"1.0","type":"link"}