Nutrition for Foodservice and Culinary Professionals is the
must-have reference for the most thorough, up-to-date information
on nutrition and diet. New and expanded material in this Sixth
Edition addresses important topics such as the 2005 Dietary
Guidelines for Americans, MyPyramid, balanced menu options and
recipe ideas for morning and afternoon breaks, basic principles of
food presentation, meeting special dietary needs, weight
management, and much... more...