| 000 -LEADER |
|---|
| fixed length control field |
02981cam a2200337 i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
17481880 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20131231113758.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
121002s2013 flua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2012030744 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781439850831 (hbk.) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Transcribing agency |
DLC |
| Description conventions |
rda |
| Modifying agency |
DLC |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX354 |
| Item number |
.V328 2013 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
613.2 |
| Edition number |
23 |
| Item number |
VAA |
| 084 ## - OTHER CLASSIFICATION NUMBER |
|---|
| Classification number |
MED060000 |
| -- |
TEC012000 |
| Source of number |
bisacsh |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Vaclavik, Vickie. |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The art of nutritional cuisine / |
| Statement of responsibility, etc |
Vickie A. Vaclavik, Amy Haynes. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
London : |
| Name of publisher, distributor, etc |
CRC Press. ; |
| Date of publication, distribution, etc |
c2013. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxix, 593 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
25 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Preface The intent of this book is to assist you in mastering nutritional cuisine! Chefs can serve great-tasting and nutritious foods. Ultimately, though, it is the consumer who will decide what to consume! This textbook is current with the new U.S. Department of Agriculture (USDA) ChooseMyPlate.gov and dietary guidelines! It is important to know that meals eaten away from home and prepared by chefs, or meals produced in the home by personal chefs, can each support a healthy lifestyle. Perhaps what a person makes for dinner is reservations! Love it! Please turn to the introduction for a detailed explanation of the organization of this book and how it serves both the lecture and laboratory portions of a typical nutrition class for culinary programs. As authors, we are both parents who each have a family to feed (although, in the case of Dr. Vaclavik, two children have now begun their own households and there are two grandchildren!). We are both college teachers working with nutrition in culinary arts, and we each have academic as well as "hands-on" training in foods and nutrition. Thanks are extended to CRC Press, our friendly and knowledgeable editor Randy Brehm (with whom Dr. Vaclavik has published in the past), and our current friendly and dedicated editor Stephen Zollo, who provided the opportunity to be a part of this culinary publication adventure! Appreciation goes to those individuals who have enthusiastically reviewed the text proposal and/or chapter material, including Chef Brenden Mesch, EdD, CEC, CCE, associate dean of academic affairs, the Art Institute of Dallas; Andres Ardisson Korat, MS (food science), MA (gastronomy), food scientist, Frito Lay R&D; and nutrition professor Carolyn Rogan, MS, RD, CSSD, LD"-- |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Nutrition |
| Form subdivision |
Textbooks. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
MEDICAL / Nutrition. |
| Source of heading or term |
bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
TECHNOLOGY & ENGINEERING / Food Science. |
| Source of heading or term |
bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Haynes, Amy. |
| 856 42 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Materials specified |
Cover image |
| Uniform Resource Identifier |
http://jacketsearch.tandf.co.uk/common/jackets/covers/websmall/978143985/9781439850831.jpg |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Books |
