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Nutrition for the Culinary Arts

By Nancy Berkoff

ISBN-10: 0-13-094628-1

ISBN-13: 978-0-13-094628-7

Published by Prentice Hall

Pub. Date: Jan 6, 2004

Format: Paper

1. Introducing Nutrition.

2.Thinking Nutrition.

3. The First and Last Anatomy Lesson.

4. Carbohydrates.

5. Fats.

6. Protein.

7. Vitamins, Minerals, and Water.

8. Nutrition and Activity.

9. Food Safety.

10. Ethnic Cuisine.

11. Putting It All Together: Healthy Menu Planning.

Appendix 1. RDA and RDIs.

Appendix 2. BMI Height/Weight Chart.

Appendix 3. Exchange Lists for Meal Planning.

Index.

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Nutrition for the Culinary Arts
Nancy Berkoff | ©2005 | Paper; 400 pages
NRAEF ManageFirst: Nutrition with On-line Testing Access Code Card
NRA Solutions | ©2007 | Paper; 240 pages

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Nutrition for the Culinary Arts
Nancy Berkoff | ©2005 | Paper; 400 pages
On Becoming a Professional Chef
Michael Baskette | ©2004 | Paper; 32 pages

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Nutrition for the Culinary Arts
Nancy Berkoff | ©2005 | Paper; 400 pages
World of Culinary Supervision, Training, and Management, The, 4th Edition
Jerald W. Chesser, Noel C. Cullen | ©2009 | Cloth; 336 pages

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ManageFirst: Human Resources Management and Supervision with Pencil/Paper Exam
NRA National Restaurant Association | ©2007 | Paper; 384 pages

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Nutrition for the Culinary Arts

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