Review of Dietetics: Manual for the Registration Examination for Dietitians, 2020-21 Edition

The 500-page Review of Dietetics is a comprehensive manual that provides essential information on all content areas listed in the new Study Outline of the Commission on Dietetic Registration, which is the basis for current licensure examinations.

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Essentials of Nutrition for Chefs, 3rd Edition

Essentials of Nutrition for Chefs is the award winning textbook used in culinary programs around the country. In addition to providing practical applications of nutrition principles, the book also showcases resource lists, case studies, best practices, emerging issues, and advice from 65 chefs and nutrition experts.

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Recipe Nutrient Analysis: Best practices for calculation and chemical analysis

Recipe Nutrient Analysis: Best practices for calculation and chemical analysis is a must-have for anyone who calculates the nutrients in recipes – especially professionals analyzing recipes for restaurants or other foodservice venues, cookbook authors and food editors.

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Portion Photos of Popular Foods - 2nd Edition

Portion Photos of Popular Food, 2nd edition, contains actual-size, full color photographs of more than 100 of the most frequently consumed foods. This book is a versatile tool for group or individual instruction and nutrition counselling.

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Culinary Nutrition Publishing LLC is an independent publisher of books and educational tools related to food, nutrition and health. Our mission is to provide innovative, useful educational resources for food and nutrition professionals.

If you are looking for a book that’s an all- around, useful nutrition reference on just about everything, Essentials of Nutrition for Chefs is a great choice. It’s a straight- forward guide written for culinary students, chefs, food educators and food writers.

Food Management Magazine

Using [Portion Photos of Popular Foods] is without a doubt the single most in-demand resource nutrition educators ask for when planning and delivering both individual and group presentations. Once the educator shows the pictures, the learner conceptualizes real-life amounts of foods (so beautifully shown)... What a remarkable achievement!

Doris Derelian, PhD, JD, RDN, FADA/FAND

Professor, Food Science and Nutrition, California Polytechnic State University

I’m using [Recipe Nutrient Analysis] on a daily basis. I’m participating in a massive project for a supermarket chain. The group has a dietitian on staff who also uses the book for referencing tough questions from our group of analysts... So much excellent, well-researched information.

Linn Steward

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