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Nutrition for Foodservice and Culinary Professionals

<p><b>Combine the insights of an experienced nutritionist and a renowned chef in this practical guide to nutrition and food</b></p> <p>In the newly revised tenth edition of <i>Nutrition for Foodservice and Culinary Professionals</i>, Registered Dietitian Nutritionist Karen Eich Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 <i>Dietary Guidelines for Americans</i> from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today's customers. <p>This book also includes: <br> <ul><li>A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy d

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nutrition for foodservice and culinary professionals front-facing book cover, tenth edition; white title header with authors Brefere and Drummond, vibrant collage of fresh fruits, vegetables, grains and plated dishes beneath suggesting menu planning and foodservice nutrition.