Jacqueline B Marcus

Gebundenes Buch

Culinary Nutrition

The Science and Practice of Healthy Cooking

Beschreibung

Specifically designed to bridge the relationships among food science, nutrition and culinology for students, food scientists and chefs.

Autor

Jacqueline B. Marcus, MS, RDN, LDN, CNS, FADA, FAND is the president and owner of Jacqueline B. Marcus & Associates, a multiservice food and nutrition consulting firm in Lake Forest, Illinois, United States. She holds a Bachelor of Science degree in family, consumer and nutrition sciences and a master-of-science degree in food and nutrition from Northern Illinois University, and is the recipient of the Outstanding Alumni Award from NIU and the Medallion Award from the Academy of Nutrition and Dietetics.

Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 660
• Erscheinungstermin: 4. März 2013
• Englisch
• Abmessung: 284mm x 220mm x 32mm
• Gewicht: 2103g
• ISBN-13: 9780123918826
• ISBN-10: 0123918820
• Artikelnr.: 36952511