Test Bank for Nutrition for Foodservice and Culinary Professionals, 8th Edition, Karen E. Drummond, Lisa M. Brefere, ISBN: 9781118547601

Test Bank for Nutrition for Foodservice and Culinary Professionals, 8th Edition, Karen E. Drummond, Lisa M. Brefere, ISBN: 9781118547601

Test Bank for Nutrition for Foodservice and Culinary Professionals, 8th Edition, Karen E. Drummond, Lisa M. Brefere, ISBN: 9781118547601 

What is Test Bank
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Usually Contains Multiple Choice Questions (MCQ) True False (T/F) Short Questions etc with answers. Instructors Used It to Make Exam Questions.
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Table of Contents

PART ONE: FUNDAMENTALS OF NUTRITION AND FOODS

Chapter 1. Introduction to Nutrition

Chapter 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus

Chapter 3. Carbohydrates

Chapter 4. Lipids: Fats and Oils

Chapter 5. Protein

Chapter 6. Vitamins

Chapter 7. Water and Minerals

PART TWO: BALANCED COOKING AND MENUS

Chapter 8. Balanced Cooking Methods and Techniques

Chapter 9. Recipe Makeovers

Chapter 10. Balanced Menus

Chapter 11. Marketing Balanced Menu Items

PART THREE: APPLIED NUTRITION

Chapter 12. Handling Customers’ Special Nutrition Requests

Chapter 13. Weight Management and Nutrition for All Ages

APPENDICES

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