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Nutrition for Foodservice and Culinary Professionals, Study Guide - Karen E. Drummond, Lisa M. Brefere
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The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals. It contains 13 chapters of learning objectives; chapter outlines; nutrition web explorer; chapter review quizzes; and student worksheets. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material. Textbooks New Books ~~ Technology~~ Food Science Nutrition-for-Foodservice-and-Culinary-Professionals-Study-Guide~~Karen-Eich-Drummond Wiley Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

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Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers. Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals Drummond, Karen Eich / Brefere, Lisa M., John Wiley & Sons

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[ED: Taschenbuch], [PU: John Wiley & Sons], Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.Versandfertig in über 4 Wochen, [SC: 0.00]

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Karen Eich Drummond, Lisa M. Brefere:
Nutrition for Foodservice and Culinary Professionals, Study Guide - gebrauchtes Buch

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Nutrition for Foodservice and Culinary Professionals Study Guide - neues Buch

ISBN: 9780470285473

ID: 9780470285473

Nutrition for Foodservice and Culinary Professionals Study Guide Author :Karen E. Drummond Lisa M. Brefere 9780470285473 0470285478, [PU: Wiley]

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Details zum Buch
Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals
Autor:

Drummond, Karen Eich; Brefere, Lisa M.

Titel:

Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals

ISBN-Nummer:

0470285478

Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

Detailangaben zum Buch - Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals


EAN (ISBN-13): 9780470285473
ISBN (ISBN-10): 0470285478
Taschenbuch
Erscheinungsjahr: 2009
Herausgeber: John Wiley & Sons
210 Seiten
Gewicht: 0,440 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 30.08.2009 21:29:59
Buch zuletzt gefunden am 12.05.2016 07:56:24
ISBN/EAN: 0470285478

ISBN - alternative Schreibweisen:
0-470-28547-8, 978-0-470-28547-3

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