Nutrition for Foodservice and Culinary Professionals, 9th Edition Nutrition for Foodservice and Culinary Professionals, 9th Edition By Karen Eich Drummond and Lisa M. Brefere Ideal for “healthy cooking” courses in a culinary arts curriculum, Nutrition for Food Service and Culinary Professionals, 9th Edition offers up-to-date information on national nutrition guidelines and standards for food preparation and labeling. WileyPLUS Learning Space for Nutrition for Foodservice and Culinary Professionals will transform your course into a vibrant, collaborative learning community. Schedule a Demo Sign Up for a Test Drive Adopt WileyPLUS Want to learn more about WileyPLUS? Click Here Hear from our Authors What’s Inside About the Authors Table of Contents Vivid images bring the culinary arts to life. Almost all of the 175 vivid photographs were shot specifically for this program under the authors’ direct supervision. No other culinary nutrition program offers this wealth of imagery to help students grasp concepts and skills. Step-by-step videos help students learn the basics. Throughout the course, videos help students develop proper cooking methods and techniques. A wealth of interactive features let students apply what they’ve just learned. The Kitchen Activities, Create-a-Plate, and Revise-a-Recipe interactive components help students apply their knowledge of nutrition concepts in situations that simulate what they’ll experience in their professional lives in the culinary industry. KAREN EICH DRUMMOND is the author and co-author of numerous books, including The Restaurant Training Manual and The Dictionary of Nutrition and Dietetics, all published by Wiley. She is a Registered Dietitian and a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). LISA M. BREFERE is a Certified Executive Chef with more than thirty years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs, and if co-founder and CEO if GigaChef Consulting and CookingDistrict.com. She is the co-author of So You Want to be a Chef? and So You are a Chef, both published by Wiley. Chapter 1: Introduction to NutritionChapter 2: Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan MenusChapter 3: CarbohydratesChapter 4: FatChapter 5: ProteinChapter 6: VitaminsChapter 7: Water and MineralsChapter 8: Building Flavor and Balanced BakingChapter 9: Recipe MakeoversChapter 10: Balanced MenusChapter 11: Handling Customers’ Special Nutrition RequestsChapter 12: Weight ManagementChapter 13: Nutrition for All Ages Wiley Team for Success. Dedicated to Student Achievement. The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.