Nutrition for the Foodservice Professional
Released: Jul 01, 1989
Publisher: Van Nostrand Reinhold Company
Format: Hardcover, 450 pages
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Description:
This Third Edition covers an encyclopedic range of topics from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.
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