Publisher's Synopsis
Nutrition can no longer be ignored by the commercial foodservice industry. The level of community interest in health and fitness has made good nutrition marketable. This book, written for the Australian Nutrition Foundation, explains in clear, non-technical language, the principles of good nutrition, particularly by reference to the Dietary Guidelines for Australians, and shows how these principles can be applied in catering establishments, whether commercial or institutional. It should help foodservice personnel make choices in circumstances where cost and time are all-important considerations.
