In Nutrition for Foodservice and Culinary Professionals, Registered Dietitian / Nutritionist Karen Eich Drummond and Culinary Director/Executive Chef Lisa M. Brefere deliver an insightful guide to understanding nutrition concepts and incorporating healthy, balanced cooking into everyday practice. From national nutrition guidelines to flavor building and labeling standards, the textbook covers every relevant aspect of planning, preparing, and serving well-balanced meals. This fully revised and updated edition reflects the Dietary Guidelines for Americans (2025-2030) with the latest nutrition research, culinary trends, ingredients, and menu planning to meet the diverse nutritional needs and wellness lifestyles of today’s customers. Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Eleventh Edition, remains an indispensable resource for chefs, cooks, and anyone else who professionally prepares food. NEW TO THIS EDITION A new chapter explores sustainable kitchens, sourcing, and eating practicesDiscussion of the Dietary Guidelines for Americans (2025–2030)Expanded coverage of plant-based menu planning and culinary techniquesUpdated discussion of ultra-processed foods and strategies for healthier choicesNew material on wellness beverages and their role in modern nutritionRevised content reflecting current nutrition research and emerging food trendsEnhanced focus on menu design for diverse wellness lifestyles and nutritional needs WILEY ADVANTAGE Provides a comprehensive introduction to the fundamentals of nutrition, food composition, and healthy diet planningExplains practical applications of nutrition in foodservice, including managing special dietary requests and menu modifications for all agesIntegrates Create-a-Plate and Revise-a-Recipe tools that help students apply healthy menu planning and recipe modification techniquesSupports active learning through interactive definitions, applied examples, and self-assessment opportunitiesEmphasizes real-world problem solving in menu planning, allergy management, and weight management within foodservice settingsProvides detailed appendices with Eat Healthy Your Way portion sizes and Dietary Reference Intakes for quick and practical reference AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. Culinary Technique and Nutrition Videos, such as Simmering Grains or Roasting Meat, show and explain a variety of techniques and nutrition concepts. Create-a-Plate and Revise-a-Recipe tools help students apply healthy menu planning and recipe modification techniques. The Student Application Worksheets and Student Study Guide for each chapter provide additional practice opportunities, along with chapter summaries and definitions in the Student Study Guide. Additional Recipes are available for download from Chapter 9. Interactive Self-Scoring Check Your Knowledge Questions and Practice Quizzes: Students can check their answers to the Check Your Knowledge questions at the end of each major chapter section instantly, and each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.
KAREN EICH DRUMMOND is a Registered Dietitian / Nutritionist and a Fellow of the Academy of Nutrition and Dietetics. She has authored or co-authored numerous books, including The Restaurant Training Program and Food Preparation for the Professional. She has experience managing a variety of non-commercial foodservices.
LISA M. BREFERE is a renowned Executive Chef and Food & Beverage expert with more than forty years of experience. A graduate of the Culinary Institute of America, she is a member of their Alumni Council, the American Academy of Chefs, and the founding CEO of GigaChef Hospitality Group. She is the co-author of So You Want to Be a Chef? and So You are a Chef, and co-author of The Book of Yields, Ninth Edition.
