This book is oriented toward nutrition applications to foodservice including:

• Food science and nutrition science.
• Current dietary recommendations.
• New food labeling regulations.
• Product selection.
• Menu planning for specific clientele and operational segments.
• Recipe development, nutrition analysis, and cooking techniques.
• Merchandising healthful options in the menu mix.
• Staff training.
• Agricultural, industry and current food safety issues.
• Marketing.

Contents:

Scientific Aspects of Nutrition: Nutrients, Their Characteristics, Physiological Roles, and Importance in Food Preparation. Impact Food and Nutrition on Human Performance.

Life-Style Impact on Food Production and Consumption: Nutrition and the American Diet. Food Choice Considerations for Specific Groups and Places. Industry, Agriculture, Government: Influence on Food and Nutrition­Products and Policies.

Nutrition Applications in Food Service: Food Consumption Trends and Marketing Issues. Developing Healthful Menu Alternatives. Nutritional Aspects of Recipe Development. S taff Training. Physiological Stress at the Worksite: Nutrition and Fitness Recommendations for Food Preparation Workers. Appendices. Index.

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ORDER NOW Culinary Nutrition for Food Professionals Second Edition by Carol A. Hodges 306 pages; $76.00 + shipping Texas residents please add 6.75 % sales tax