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Simply the best nutritional reference for professionals on the market today, this bestselling handbook is now easier to use than ever. The third edition covers an encyclopedic range of topics, from nutrition fundamentals to menu planning to marketing a nutrition program. Hot new topics include food additives, antioxidant nutrients and phytochemicals, trans-fatty acids, percentage of calories from fat, and creative approaches to pureed foods.

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Nutrition for the Foodservice Professional 1996, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442021146

3rd edition

Hardcover

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Nutrition for the Foodservice Professional 1994, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442013707

2nd edition

Hardcover

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Nutrition for the Foodservice Professional 1989, Van Nostrand Reinhold Company, N.Y

ISBN-13: 9780442318086

Hardcover

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