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Culinary Nutrition for Food Professionals

Culinary Nutrition for Food Professionals

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作者: Carol A. Hodges 著

出版社: Wiley

出版时间: 1994-03

版次: 2

ISBN: 9780471286073

定价: 754.30

装帧: 精装

开本: 其他

纸张: 其他

页数: 320页

正文语种: 英语

分类: 外文古旧书>英文书>生活

Intoday’smarket,alargepercentageoffoodconsumediseatenorpurchasedawayfromhomewhichhascreatedanincreasingdemandforhealthfuloptionsacrossallsegmentsofthefoodindustry.Now,morethanever,yourcustomersrealizethatdietplaysanimportantroleinmaintaininggoodhealth.Thecompletelyrevised,secondeditionofCulinaryNutritionforFoodProfessionalsgivesyoualloftheinformationyouneedtobalancetasteandhealthwhilemaintainingyouruniquenicheintoday’scompetitivemarketplace.Thisbookisorientedtowardnutritionapplicationstofoodserviceincluding:foodscienceandnutritionsciencecurrentdietaryrecommendationsnewfoodlabelingregulationsproductselectionmenuplanningforspecificclienteleandoperationalsegmentsrecipedevelopment,nutritionanalysis,andcookingtechniquesmerchandisinghealthfuloptionsinthemenumixstafftrainingagricultural,industryandcurrentfoodsafetyissuesmarketingInaddition,aone-of-a-kindchapteraddressesfitnessanddietneedsforfoodprofessionals.Itisdesignedasaguideformaintainingpeakproductivityattheworksite.CulinaryNutritionforFoodProfessionalsisrecommendedbytheEducationalInstituteoftheAmericanCulinaryFederationandhasbeenendorsedbyeducatorsandotherfoodprofessionalsasakeytextbookforbothculinaryandhospitalitymanagementprograms.Inaddition,thebookisavitalandcurrentreferenceforfoodservicemanagers,chefs,caterers,foodproductdevelopersandretailers,restaurateurs,foodwriters,andhealthprofessionals.Itisalsoapracticalreferenceforindividualswhowishtolearntheprofessionalapproachtocookingfortasteandhealth.FoodprofessionalsandeducatorsaresayingthisabouttherevisedsecondeditionofCulinaryNutritionforFoodProfessionals:"Thisbookwillcertainlybeusefultoallofus."—JuliaChild,Cambridge,MA(FromtheForeword)"Thisbookshouldbepartofanyprofessionalchef’slibrary.Itiscurrentandontargetwiththeneedsofthefoodserviceindustryasitmeetsandadaptstotheconsciousnessoftoday’snutritionallyawarecustomers.Thisbookwillalsobeanexcellenttooltomeettheneedsofouryoungculinariansenteringtheprofession.Itiswritteninastylewhichiseasyfortheprofessionalcheftofollow."—NoelCullen,EdD,CMC,AAC,Chairman,AmericanCulinaryFederationEducationalInstitute;andAssociateProfessor,SchoolofHospitalityAdministration,BostonUniversity"InthesetimeswhentheAmericanpublicisexaminingtheirdietsoclosely,itismoreimportantthaneverthatcooksandchefsmovetoincreaseboththeirknowledgeofnutritionanditsimplications.CarolHodges’bookisacomprehensibleyetaccessiblelookatthemanyaspectsofdietandnutrition.Itisanoutstandingbookforanyonewhoworkswithfoodtoincreasetheireducationinasubjectthatisonthefrontlineofthecookingprofession."—ChrisSchlesinger,Chef-Owner,EastCoastGrillandTheBlueRoom,Cambridge,MA"TosayIamimpressedwiththecontentofthebookwouldbeanunderstatement.Itis,inmyopinion,rightontargetwithwhateveryfoodserviceprofessionalneedstoknowtoadapthisorherrecipesandmenustomeetthechangingneedsoftoday’scustomers.Itiswrittenatthelevelandinthevocabularyofachef,foodservicemanager,andotherfoodserviceprofessionals."—JeffLarson,CEC,DeanofInstruction,NortheastMetroTechnicalCollege,St.Paul,MN(FromtheForeword)SpecialNote:ThisbookisrecommendedbytheAmericanCulinaryFederationandtheinternationalAssociationofCulinaryprofessionalsformeetingcertificationrequirement
内容简介:
Intoday’smarket,alargepercentageoffoodconsumediseatenorpurchasedawayfromhomewhichhascreatedanincreasingdemandforhealthfuloptionsacrossallsegmentsofthefoodindustry.Now,morethanever,yourcustomersrealizethatdietplaysanimportantroleinmaintaininggoodhealth.Thecompletelyrevised,secondeditionofCulinaryNutritionforFoodProfessionalsgivesyoualloftheinformationyouneedtobalancetasteandhealthwhilemaintainingyouruniquenicheintoday’scompetitivemarketplace.Thisbookisorientedtowardnutritionapplicationstofoodserviceincluding:foodscienceandnutritionsciencecurrentdietaryrecommendationsnewfoodlabelingregulationsproductselectionmenuplanningforspecificclienteleandoperationalsegmentsrecipedevelopment,nutritionanalysis,andcookingtechniquesmerchandisinghealthfuloptionsinthemenumixstafftrainingagricultural,industryandcurrentfoodsafetyissuesmarketingInaddition,aone-of-a-kindchapteraddressesfitnessanddietneedsforfoodprofessionals.Itisdesignedasaguideformaintainingpeakproductivityattheworksite.CulinaryNutritionforFoodProfessionalsisrecommendedbytheEducationalInstituteoftheAmericanCulinaryFederationandhasbeenendorsedbyeducatorsandotherfoodprofessionalsasakeytextbookforbothculinaryandhospitalitymanagementprograms.Inaddition,thebookisavitalandcurrentreferenceforfoodservicemanagers,chefs,caterers,foodproductdevelopersandretailers,restaurateurs,foodwriters,andhealthprofessionals.Itisalsoapracticalreferenceforindividualswhowishtolearntheprofessionalapproachtocookingfortasteandhealth.FoodprofessionalsandeducatorsaresayingthisabouttherevisedsecondeditionofCulinaryNutritionforFoodProfessionals:"Thisbookwillcertainlybeusefultoallofus."—JuliaChild,Cambridge,MA(FromtheForeword)"Thisbookshouldbepartofanyprofessionalchef’slibrary.Itiscurrentandontargetwiththeneedsofthefoodserviceindustryasitmeetsandadaptstotheconsciousnessoftoday’snutritionallyawarecustomers.Thisbookwillalsobeanexcellenttooltomeettheneedsofouryoungculinariansenteringtheprofession.Itiswritteninastylewhichiseasyfortheprofessionalcheftofollow."—NoelCullen,EdD,CMC,AAC,Chairman,AmericanCulinaryFederationEducationalInstitute;andAssociateProfessor,SchoolofHospitalityAdministration,BostonUniversity"InthesetimeswhentheAmericanpublicisexaminingtheirdietsoclosely,itismoreimportantthaneverthatcooksandchefsmovetoincreaseboththeirknowledgeofnutritionanditsimplications.CarolHodges’bookisacomprehensibleyetaccessiblelookatthemanyaspectsofdietandnutrition.Itisanoutstandingbookforanyonewhoworkswithfoodtoincreasetheireducationinasubjectthatisonthefrontlineofthecookingprofession."—ChrisSchlesinger,Chef-Owner,EastCoastGrillandTheBlueRoom,Cambridge,MA"TosayIamimpressedwiththecontentofthebookwouldbeanunderstatement.Itis,inmyopinion,rightontargetwithwhateveryfoodserviceprofessionalneedstoknowtoadapthisorherrecipesandmenustomeetthechangingneedsoftoday’scustomers.Itiswrittenatthelevelandinthevocabularyofachef,foodservicemanager,andotherfoodserviceprofessionals."—JeffLarson,CEC,DeanofInstruction,NortheastMetroTechnicalCollege,St.Paul,MN(FromtheForeword)SpecialNote:ThisbookisrecommendedbytheAmericanCulinaryFederationandtheinternationalAssociationofCulinaryprofessionalsformeetingcertificationrequirement

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