| Record ID | ia:nutritionforfood0000drum_e0r5 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/nutritionforfood0000drum_e0r5/nutritionforfood0000drum_e0r5_marc.xml |
| Download MARC binary | https://www.archive.org/download/nutritionforfood0000drum_e0r5/nutritionforfood0000drum_e0r5_meta.mrc |
LEADER: 03209cam 2200589 a 4500
001 ocn244768411
003 OCoLC
005 20201213201424.0
008 081016s2010 njua b 001 0 eng
007 ta
010 $a 2008044153
040 $aDLC$beng$cDLC$dBTCTA$dC#P$dYDXCP$dUKM$dFPB$dVET$dCNMBL$dBDX$dAGL$dFDA$dOCLCF$dOCLCQ$dOCLCO$dOCLCQ$dPHCSB$dOCLCA$dMYUKM$dOCLCO$dOCLCQ$dOCLCO$dTHHCU$dAL5CW$dTHHCU$dTCJ$dOCLCA$dGILDS$dOCLCO$dGE8$dTWJ$dUKMGB$dCGN$dOCLCQ$dOCLCO$dOCLCA$dOCLCQ
015 $aGBA8D8584$2bnb
016 7 $a014852105$2Uk
019 $a244768419$a1014051200$a1019983993$a1023829922$a1027947961$a1050282661$a1052758552$a1054962766$a1056983956$a1062125466$a1090660457
020 $a9780470052426$q(hbk.)
020 $a0470052422$q(hbk.)
020 $a9780470285473$q(pbk.)
020 $a0470285478$q(pbk.)
035 $a(OCoLC)244768411$z(OCoLC)244768419$z(OCoLC)1014051200$z(OCoLC)1019983993$z(OCoLC)1023829922$z(OCoLC)1027947961$z(OCoLC)1050282661$z(OCoLC)1052758552$z(OCoLC)1054962766$z(OCoLC)1056983956$z(OCoLC)1062125466$z(OCoLC)1090660457
050 00 $aTX353$b.D78 2010
060 4 $aQU 145$bD795 2010
070 0 $aTX353$b.D78 2010
082 00 $a613.2$222
100 1 $aDrummond, Karen Eich,$eauthor.
245 10 $aNutrition for foodservice and culinary professionals /$cKaren Eich Drummond, Lisa M. Brefere.
250 $a7th ed.
260 $aHoboken, N.J. :$bWiley,$c©2010.
300 $axix, 634 pages :$bcolor illustrations ;$c29 cm +$e1 CD-ROM (4 3/4 in.)
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 $aBursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes.
504 $aIncludes bibliographical references and index.
505 0 $aFundamentals of nutrition & foods : Introduction to nutrition ; Using dietary recommendations, food guides, and food labels to plan menus ; Carbohydrates ; Lipids, fats and oils ; Protein ; Vitamins ; Water and minerals -- Developing and marketing healthy recipes and menus : Foundation of healthy cooking ; Healthy menus and recipes ; Marketing to health-concious guests -- Nutrition's relationship to health and life span : Nutrition and health ; Weight management and exercise ; Nutrition over the life cycle.
650 0 $aNutrition.
650 0 $aFood service.
650 2 $aFood Services.
650 2 $aNutritional Sciences.
650 6 $aNutrition.
650 6 $aServices alimentaires.
650 7 $aFood service.$2fast$0(OCoLC)fst00931080
650 7 $aNutrition.$2fast$0(OCoLC)fst01042187
700 1 $aBrefere, Lisa M.,$eauthor.
938 $aBrodart$bBROD$n09284362$c$81.00
938 $aBaker and Taylor$bBTCP$nBK0007924740
938 $aYBP Library Services$bYANK$n3235886
029 1 $aAU@$b000043545067
029 1 $aNZ1$b12890275
029 1 $aUKMGB$b014852105
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 187 OTHER HOLDINGS