THIS BOOK IS WRITTEN FOR students in hotel, restaurant, and institution management programs and culinary programs. Practicing management and culinary professionals will find it useful as well. As with previous editions, this is meant to be a practical how-to book tailored to the needs of students and professionals. It is written for those who need to use nutritional principles to evaluate and modify menus and recipes, as well as to respond knowledgeably to customers’ questions and needs. As in the fifth edition, co-author Lisa Brefere, C.E.C., A.A.C., lends her firsthand experiences applying nutrition to selecting, cooking, and menuing healthy foods in restaurants and foodservices. After all, we eat foods, not nutrients!

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!