The art of nutritional cuisine / (Record no. 59558)

000 -LEADER
fixed length control field 03140cam a2200361 u 4500
003 - CONTROL NUMBER IDENTIFIER
control field PH-MaPUP
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20180802190739.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121002s2013 flua b 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781439850831 (hardback)
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Transcribing agency DLC
Description conventions rda
Modifying agency DLC
-- PH-MaPUP
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 354
Item number .V328 2013
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 613.2
Edition number 23
084 ## - OTHER CLASSIFICATION NUMBER
Classification number MED060000
-- TEC012000
Source of number bisacsh
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Vaclavik, Vickie.
9 (RLIN) 20310
245 14 - TITLE STATEMENT
Title The art of nutritional cuisine /
Statement of responsibility, etc Vickie A. Vaclavik, Amy Haynes.
264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Boca Raton :
Name of publisher, distributor, etc CRC Press,
Date of publication, distribution, etc [2013]
264 #4 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc
Name of publisher, distributor, etc
Date of publication, distribution, etc ©2013.
300 ## - PHYSICAL DESCRIPTION
Extent xxix, 593 pages :
Other physical details color illustrations ;
Dimensions 25 cm
336 ## - CONTENT TYPE
Content type term text
Source rdacontent
337 ## - MEDIA TYPE
Media type term unmediated
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term volume
Source rdacarrier
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"--
Assigning source Provided by publisher.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Nutrition
Form subdivision Textbooks.
9 (RLIN) 16837
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element MEDICAL / Nutrition.
Source of heading or term bisacsh
9 (RLIN) 20311
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
9 (RLIN) 239
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Haynes, Amy.
9 (RLIN) 20312
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
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Full call number Barcode Date last seen Date checked out Copy number Price effective from Koha item type
          Main Library: Reference Section Main Library: Reference Section 2018-08-02 1 TX 354 .V328 2013 2014-22451-01-1 2018-10-22 2018-10-22 c.1 2018-08-02 Books

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