Nutrition for foodservice and culinary professionals

Nutrition, the study of nourishment in humans, has grown in importance for the restaurant and foodservice industry. This is because of increased awareness among the general consumer, who demands healthy foods and a well balanced diet. In addition, with the increased attention to levels of obesity in the US population, chefs and restaurateurs are expected to provide healthy offerings to their customers. Nutrition for culinary and foodservice students is a requiredcourse in the culinary and hospitality curriculum.

• ISBN: 978-0-470-05242-6
• Editorial: John Wiley & Sons
• Encuadernacion: Cartoné
• Páginas: 656
• Fecha Publicación: 22/05/2009
• Nº Volúmenes: 1
• Idioma: Inglés