Nutrition for Foodservice and Culinary Professionals, 9th Edition by Karen E. Drummond, Lisa M. Brefere Testbank.

[embeddoc url=”https://academicresourceshub.com/wp-content/uploads/2024/09/ch01-59.docx” download=”all” viewer=”microsoft”]”Nutrition for Foodservice and Culinary Professionals, 9th Edition” by Karen E. Drummond and Lisa M. Brefere is an essential resource for culinary students and professionals seeking to understand the vital relationship between nutrition and foodservice. This edition delivers up-to-date knowledge on nutrition principles, diet planning, and the application of nutrition in culinary settings. It equips professionals with the skills to create nutritious, appealing meals while addressing special dietary needs and adhering to food safety standards. With real-world examples and exercises, this book bridges the gap between nutrition science and practical culinary application.

Table of Contents:

• Introduction to Nutrition
• The Role of Nutrients in Health
• Planning Nutritious Menus
• Nutrition and Special Diets
• Food Safety and Sanitation
• Cultural Influences on Nutrition
• Healthy Cooking Techniques
• Current Trends in Nutrition

Order “Nutrition for Foodservice and Culinary Professionals, 9th Edition by Karen E. Drummond, Lisa M. Brefere (Test Bank)” at:

https://wa.me/16154344133

Or email: [email protected]