Fundamentals of Meal Management

For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments.

This text fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight.

Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States, this edition provides an in-depth study of this broad-based management challenge.