Nutrition for Foodservice and Culinary Professionals, 9th Edition

Book Cover

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.

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Hear from our Authors

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 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 Nutrition
Chapter 2: Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus
Chapter 3: Carbohydrates
Chapter 4: Fat
Chapter 5: Protein
Chapter 6: Vitamins
Chapter 7: Water and Minerals
Chapter 8: Building Flavor and Balanced Baking
Chapter 9: Recipe Makeovers
Chapter 10: Balanced Menus
Chapter 11: Handling Customers’ Special Nutrition Requests
Chapter 12: Weight Management
Chapter 13: Nutrition for All Ages

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