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Culinary nutrition principles and applications demonstrates how the science of nutrition and the art of food preparation can be combined to provide the knowledge necessary to plan and prepare.
Specific procedures vary with each task and must be performed by a qualified person. Expressed as daily value dv. All files scanned and secured so don t worry about it. The first six chapters of this engaging textbook explain the functions and food sources of proteins carbohydrates lipids water vitamins and minerals and their roles in the digestion and absorption process.