Nutrition for Foodservice and Culinary Professionals (4th ed)

The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum.

This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet.

This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients.

A new chapter covers food purchasing, receiving and storage of healthy ingredients.