Drummond, Brefere:

Nutrition for Foodservice and Culinary Professionals, 7th Edition

Instructor Companion Site

Table Of Contents

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: Structure of Protein

Chapter 6: Vitamins

Chapter 7: Water and Minerals

Chapter 8: Foundations of Healthy Cooking

Chapter 9: Healthy Menus and Recipes

Chapter 10: Marketing to Health-Conscious Guests

Chapter 11: Nutrition and Health

Chapter 12: Weight Management and Exercise

Chapter 13: Nutrition over the Life Cycle

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