Berkoff, Nancy <br/><br/>
Fundamentals of food and nutrition in the culinary arts / 
Nancy Berkoff 
 - New Jersey :  Pearson,  c2005 
 - vii, 377 pages :  illustrations ;  26 cm. 
<br/><br/>Includes index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9812471995 
<br/><br/><label>LC Class. No.: </label>RA 776 .B47 2005