Meal management today
1983
Holmberg, Rita
Abstract: A college textbook for meal management courses for nutrition, dietetics, home economics and related majors addresses meal management in today's two-parent and single-parent working society, stressing nutrition, cost control, time management, and energy conservation. The text is divided into 6 parts, covering changing meal patterns; how the meal manager can achieve objectives related to satisfying nutrient needs, providing safe, satisfying meals and controlling time, costs, and energy use effectively; the role of government and industry and aspects of the food marketing process; purchasing guidelines for the 5 food groups; and the application of good management principles to family meals and entertaining. Many tables are presented throughout the text and information on dietary allowances, menu-writing, and metrics are appended. (wz).
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Эту запись предоставил National Agricultural Library