Cooking, Nutrition, and Hygiene

Author: Luo Shubo Peng Jing
Publisher:
Publish Date: 2003-01-01
Features: Each chapter begins with learning objectives, and each chapter ends with a summary, key concepts and ideas, basic exercises, and application of concepts.
Table of Contents:
1. Introduction
2. Basic Knowledge of Nutrition
3. Nutritional Value of Cooking Ingredients
4. Balanced Diet
5. Rational Cooking
6. Basic Knowledge of Food Hygiene
7. Hygiene of Cooking Ingredients
8. Food Poisoning and Other Foodborne Diseases
9. Dietary Hygiene
Appendix I
Appendix II
Appendix III
Appendix IV
Main Reference Books.