Recipe Nutrient Analysis: Best practices for calculation and chemical analysis
Catharine Powers, MS, RDN, LD
Cheryl L. Dolven, MS, RDN
Recipe Nutrient Analysis: Best practices for calculation and chemical analysis is a comprehensive reference book for recipe analysis and nutrient calculation. A must-have for anyone analyizes nutrition of recipes – especially professionals performing nutritional calculations for restaurants or other foodservice venues, cookbook authors and food editors.
Recipe Nutrient Analysis: Best practices for calculation and chemical analysis is your step-by-step guide for determining the nutrients in recipes. Industry veterans Catharine Powers and Cheryl Dolven worked with a team of registered dietitians and food professionals with years of experience calculating recipes to bring you practical advice and a collection of resources you won’t find anywhere else. This book 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.
I’m using the book you wrote 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. But I don’t need to ask as many questions because the book is right there on my desk. So much excellent, well-researched information.
Linn Steward, Gourmetmetrics
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Instructor materials are available for Essentials of Nutrition for Chefs. If your program has adopted this text, you may request access to these materials.