Fundamentals of food and nutrition in the culinary arts / Nancy Berkoff
Material type:
TextPublication details: New Jersey : Pearson, c2005Description: vii, 377 pages : illustrations ; 26 cmISBN: - 9812471995
- RA 776 .B47 2005
Books - Reference
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Books - Reference
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National University - Manila | LRC - Main Reference | Hospitality Management | REF RA 776 .B47 2005 (Browse shelf(Opens below)) | c.1 | Available | NULIB000014995 |
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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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