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Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals. Chapter 2 Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus. Learning Objectives. Distinguish between dietary recommendations and food guides and give an example of a food guide.

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1.25k views • 64 slides

Nutrition and Wellness

Nutrition and Wellness. Unit 2. Nutrition. the act or process of nourishing or of being nourished. RDA Grains/Breads Men 19-30 years old Recommended: 8 ounce equivalents** Minimum: 4 ounce equivalents** Women 19-30 years old Recommended: 6 ounce equivalents**

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389 views • 23 slides

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6 ounce equivalents - PowerPoint PPT Presentation

Nutrition for Foodservice and Culinary Professionals

Nutrition and Wellness