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Fundamentals of food and nutrition in the culinary arts / Nancy Berkoff

By: Material type: TextTextPublication details: New Jersey : Pearson, c2005Description: vii, 377 pages : illustrations ; 26 cmISBN:
  • 9812471995
LOC classification:
  • RA 776 .B47 2005
Contents:
Chapter 1 Introduction -- Chapter 2 Nutrition: Food choices and food allergies -- Chapter 3 Anatomy of taste -- Chapter 4 Carbohydrates -- Chapter 5 Fats -- Chapter 6 Protein -- Chapter 7 Vitamins, minerals, and water -- Chapter 8 Nutrition and activity: energy balance and weight management -- Chapter 9 Food safety -- Chapter 10 Ethnic cuisine: a culinary tour -- Chapter 11 Healthy menu planning.
Item type: Books - Reference
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books - Reference Books - Reference National University - Manila LRC - Main Reference Hospitality Management REF RA 776 .B47 2005 (Browse shelf(Opens below)) c.1 Available NULIB000014995

Includes index.

Chapter 1 Introduction -- Chapter 2 Nutrition: Food choices and food allergies -- Chapter 3 Anatomy of taste -- Chapter 4 Carbohydrates -- Chapter 5 Fats -- Chapter 6 Protein -- Chapter 7 Vitamins, minerals, and water -- Chapter 8 Nutrition and activity: energy balance and weight management -- Chapter 9 Food safety -- Chapter 10 Ethnic cuisine: a culinary tour -- Chapter 11 Healthy menu planning.

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