Dive into the essential world of healthy cooking with Nutrition for Foodservice and Culinary Professionals, 9th Edition. Authored by Karen E. Drummond and published by Wiley on September 5, 2016, this comprehensive guide offers a unique balance, blending the insights of a nutritionist with the practical skills of a chef. The ninth edition ensures you receive the most current information on national dietary guidelines, engaging you with practical, hands-on applications for every concept covered in the course. Designed specifically for nutrition or “healthy cooking” courses within a culinary arts curriculum, this book, identified by ISBN-13: 978-1119148494, serves as a practical, how-to program providing up-to-date information on national nutrition standards for food preparation and labeling.