| 000 | 00942nam a2200193Ia 4500 | ||
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| 003 | NULRC | ||
| 005 | 20250520102847.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9812471995 | ||
| 040 | _cNULRC | ||
| 050 | _aRA 776 .B47 2005 | ||
| 100 |
_aBerkoff, Nancy _eauthor |
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| 245 | 0 |
_aFundamentals of food and nutrition in the culinary arts / _cNancy Berkoff |
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| 260 |
_aNew Jersey : _bPearson, _cc2005 |
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| 300 |
_avii, 377 pages : _billustrations ; _c26 cm. |
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| 504 | _aIncludes index. | ||
| 505 | _aChapter 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. | ||
| 942 |
_2lcc _cREF |
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| 999 |
_c17236 _d17236 |
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