[S906.Ebook] Download Ebook Nutrition for Foodservice and Culinary Professionals, by Karen E. Drummond, Lisa M. Brefere

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Nutrition for Foodservice and Culinary Professionals, by Karen E. Drummond, Lisa M. Brefere

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Nutrition for Foodservice and Culinary Professionals, 8th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs.�� The Eighth Edition includes a discussion of the 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content.� More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner.� From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference.

• Sales Rank: #31815 in Books
• Brand: Drummond, Karen Eich/ Brefere, Lisa M.
• Published on: 2013-01-22
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 10.51" h x 1.00" w x 9.13" l, 2.95 pounds
• Binding: Hardcover
• 480 pages

Features

• Used Book in Good Condition

Amazon.com Review
Kid-Friendly Veggies and Fruits: 10 Tips on Making Healthy Foods More Fun for Children

Encourage children to eat vegetables and fruits by making it fun. Provide healthy ingredients and let kids help with preparation, based on their age and skills. Kids may try foods they avoided in the past if the help make them.

Smoothie Creations: Blend far-free or low-fat yogurt or milk with fruit pieces and crushed ice. Use fresh, frozen, canned, and even overripe fruits. Try bananas, berries, peaches, and/or pineapples. If you freeze the fruit first, you can even skip the ice.

Delicious Dippers: Kids love to dip their foods. Whip up a quick dip for veggies with yogurt and seasonings such as herbs or garlic. Serve with raw vegetables like broccoli, carrots, or cauliflower. Fruit chunks go great with a yogurt and cinnamon or vanilla dip.

Caterpillar Kabobs: Assemble chunks of melon, apple, orange, and pear on skewers for a fruity kabob. For a raw veggie version, use vegetables like zucchini, cucumber, squash, sweet peppers, or tomatoes.

Personalized Pizzas: Set up a pizza-making station in the kitchen. Use whole-wheat English muffins, bagels, or pita bread as the crust. Have tomato sauce, low-fat cheese, and cut up vegetables or fruits for toppings. Let kids choose their own favorites, then pop the pizzas into the over to warm.

Fruity Peanut Butterfly: Start with carrot sticks or celery for the body. Attach wings made of thinly sliced apples with peanut butter and decorate with halved grapes or dried fruit.

Frosty Fruits: Frozen treats are bound to be popular in the warm months. Just put fresh fruits such as melon chunks in the freezer (rinse first). Make "popsicles" by inserting sticks into peeled bananas and freezing.

Bugs on a Log: Use celery, cucumber, or carrot sticks as the log and add peanut butter. Top with dried fruit such as raisins, or cherries, depending on what bugs you want.

Homemade Trail Mix: Skip the pre-made trail mix and make your own. Use your favorite nuts and dried fruits, such as unsalted peanuts, cashews, walnuts, or sunflower seeds mixed with dried apples, pineapple, cherries, apricots, or raisins. Add whole-grain cereals to the mix, too.

Potato Person: Decorate half a baked potato. Use sliced cherry tomatoes, peas, and low-fat cheese on the potato to make a funny face.

Put Kids In Charge: Ask your child to name new veggie or fruit creations. Let them arrange raw veggies or fruits into a fun shape or design.

Most helpful customer reviews

1 of 1 people found the following review helpful.
A "must - have" book
By Janett Hemans
The first time I saw this book on the shelf of a prominent university library here in Jamaica, I just had to un-shelf it: it was eye - catching. I began reading and was impressed with the writer's style / approach in delivering information. It is so structured that it may be used at all levels.
I will be making recommendations to my supervisor for this book, along with the study guide, to be given consideration for our reference collection.

1 of 1 people found the following review helpful.
LOVED the class it was VERY INTERESTING
By Diann A. Holland
Had to get this book for a nutrition class, LOVED the class it was VERY INTERESTING! The book was a great addition to the class. However, I felt that there were parts in the book that dragged. It went into far more detail in parts. However I can see that if someone was going for a nutrition degree that more in depth would be what they were going for.

6 of 9 people found the following review helpful.
funded by and partnered with companies like Monsanto, Dupont
By Amazon Customer
I have a problem with an author or "expert" on nutrition claiming that Registered Dietitians are the most complete and reliable source for science and fact based information. Is it a coincidence that Karen Drummond is an R.D. herself? Also, she lectures about getting "real" nutritional and scientific information from reliable and transparent websites that clearly identify their sponsors yet quotes from websites sponsored by, funded by and partnered with companies like Monsanto, Dupont, Kelloggs, etc.(except you wouldn't know that unless you do some digging). Is it a coincidence that this book is ridiculously expensive and co-authored by a former student from the Culinary Institute of America and happens to be the required textbook for the food science classes in the school? I'm so disappointed in the stale, regurgitated information in this book. I'd have an easier time just reading from the U.S.D.A food pyramid guidelines. There is nothing new or interesting in this book AT ALL. If you have any interest in nutrition, my guess is that you already know way more than what is discussed in this elementary school level waste of paper and money.

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