A Chef's Guide to Nutrition (Paperback)

This text provides all the basic information about nutrition needed by students following City and Guilds and BTEC First Diploma catering courses. Nutritional principles are applied in a clear style to practical catering situations in hotels, restaurants and institutions. The importance of the relationship between diet and health is emphasized and there is a section devoted to special diets.;The work is aimed at students and lecturers in colleges of further education, people training in the catering industry, including the Armed Forces, and general readers.