A handbook for foodservice professionals covering a range of topics from nutrition fundamentals to menu planning to marketing a nutrition programme. This edition also includes such topics as: food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed food. The book provides examples from institutional foodservice; coverage of nutritional differences in prep techniques; information on ethnic foods; nutrient content of all recipes for better ...
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A handbook for foodservice professionals covering a range of topics from nutrition fundamentals to menu planning to marketing a nutrition programme. This edition also includes such topics as: food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed food. The book provides examples from institutional foodservice; coverage of nutritional differences in prep techniques; information on ethnic foods; nutrient content of all recipes for better menu planning; and nutrition and menu planning by age group.
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Seller's Description:
TRUST OUR FEEDBACK RATING-USED VERY GOOD.4. Construction of the book is very good i.e. Tight spine. No loose pages. Clean pages. No writing, highlighting, marks or underlining on the pages (Only a previous owners name, initals, price or short greeting inside the front cover or on one of the first blank pages). Some page discoloration. Reasonably tidy looking front cover with only a few minor creases or marks. Boards still in good condition. Hard and strong but not perfect. Minor shelf wear along the edges and sides of the book. Light rubbing on the cover. All books are mailed out in a bubble wrap mailer to protect your purchase. Orders are ALWAYS shipped same day or next day with FREE TRACKING emailed to you automatically. (WE TRY HARD TO DESCRIBE OUR BOOKS ACCURATELY SO YOU CAN BUY WITH CONFIDENCE)