Nutrition for the foodservice professional

A handbook for foodservice professionals covering a range of topics from nutrition fundamentals to menu planning to marketing a nutrition programme.

This edition also includes such topics as: food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed food.The book provides examples from institutional foodservice; coverage of nutritional differences in prep techniques; information on ethnic foods; nutrient content of all recipes for better menu planning; and nutrition and menu planning by age group.