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.
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