Professional Nutrition Book for Foodservice from C.H.I.P.S.
Nutrition for Foodservice Managers
Concepts, Applications, and Management by Mahmood A. Khan
Nutrition for Foodservice Managers provides a thorough understanding of nutritional concepts and applications
in management and foodservice operations. An excellent textbook, and a great hands-on reference
for foodservice managers in all types of commercial and institutional foodservice operations.click here
to see books of related interest
Nutrition and Foodservice Management: Dietary Guidelines for Americans. The Food Guide Pyramid. The Importance of
Nutrition. The Functions of Nutrients. The Physiology of Nutrition. Consumer Food Habits and
Preferences in Relation to Nutrition.
Proteins: The Function of Proteins. Dietary Protein Needs.
Food Sources of Proteins. Proteins in Foodservice Operations.
Carbohydrates: The Functions of Carbohydrates. Types of Carbohydrates Sources of Carbohydrates.
The Impact of Food Preparation on Carbohydrates. Carbohydrates and Health. Recommended Dietary Fiber
Intake. The Role of Carbohydrates in Food Preparation.
Lipids: Fats and Oils: The Function of Lipids. Types of Lipids. Lipids in Foods. Fats and
Oils in Foodservice. Fats and Oils in Food Preparation.
Fat-Soluble Vitamins: Introduction. Classification of Vitamins. Vitamin A.
Vitamin D. Vitamin E. Vitamin K.
Water-Soluble Vitamins: Thiamin. Riboflavin. Niacin. Vitamin B6. Folacin. Vitamin B12.
Biotin. Pantothenic Acid. Vitamin C. Nonvitamins.
Minerals: Factors That Increase the Bioavailability of Minerals. Factors That Decrease
the Bioavailability of Minerals. Functions of Minerals. Macrominerals. Trace Elements.
Water and Electrolytes: Water. Electrolytes. Sodium. Potassium.
Nutritional Recipe Development: Energy Needs of the Human Body. Estimating the Use of Energy
by the Body. Calculating the Energy Value of Foods. Computerized Nutrient Analysis.
Nutritional Menu Planning: Basic Considerations in Nutritional Menu Planning. The Food
Guide Pyramid and Menu Planning. The Mechanics of Menu Planning Using the Food Guide Pyramid.
Possible Substitutions of Menu Items to Meet Dietary Guidelines. Nutritional Analysis of
Menus. Menu Format.
Food and Nutrition Labeling: Serving Size. Nutrition Panel Components. Nutrition Panel
Format. Nutrition Panel Footnote. Daily Values-DRVs. Daily Values-RDIs. Nutrient Content
Descriptors. Other Definitions. Health Claims. Ingredient Labeling. The Food Label and the
Food Guide Pyramid. Exemptions and Special Labeling Requirements. Food Labeling and Restaurants.
Food Purchasing and Storage: The Nutritional Point of View: Purchasing Decisions. Specifications. Regulatory
Agencies. The Purchase of Specific Commodities. Receiving and Storage. Storage Areas.
Food Preparation and Nutrient Retention: General Guidelines. Meat Cookery. Vegetable and Fruit Cookery. Salad
Preparation. Preparation of Baked Foods, Desserts, and Grain Products. Nutrient Losses in
Special Diets and Nutritional Needs: Nutrition During Pregnancy. Nutrition During Lactation. Nutrition During
Childhood and Adolescence. Nutrition for the Elderly. Nutrition for Athletes. Nutrition for
Vegetarians. Nutrition and Special Diets.
Management and Marketing from a Nutritional Point of View: Human Resource Management.
Training. Marketing a Nutritionally Healthy Menu. Promoting Nutrition.
Appendices: Retention of Nutrients. Dietary Fiber Contents of Foods. Nutrient Composition of
Nutrition for Foodservice Managers|
Concepts, Applications, and Management
by Mahmood A. Khan
393 pages • $83.00 + shipping
Texas residents please add 6.75 % sales tax