MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04182nam a2200277 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251209093355.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
251118s2019 nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984625458 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CSPC |
| Original cataloging agency |
CSPC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.563 |
| Item number |
A77 |
| 245 00 - TITLE STATEMENT |
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| Title |
3G handy guide : |
| Remainder of title |
prepare food to meet special dietary requirements. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
3G E-Learning, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2019. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 220 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
24 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Liquid diet -- Soft foods -- Diabetes diet -- Low-calorie diets -- High-calorie diets -- Protein diets. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
A Special Diet is also known as a therapeutic diet. Special Diets are meal plans that control the intake of certain foods of nutrients. A therapeutic diet is usually a modification of a regular diet. This may be in the form of special nutrients, textures and even food intolerance or allergies. Coeliac disease is not classified as either a food allergy or intolerance but as an autoimmune disease of the small intestine, whereby the body's immune system attacks its own tissues. In coeliac disease, eating gluten causes the lining of the small intestine to become damaged. The only treatment for coeliac disease is strict adherence to a lifelong gluten-free diet. Gluten is a protein found in the cereals wheat, rye and barley therefore you must exclude these cereals in a gluten free diet to help control symptoms and prevent long term health consequences. A diet should instead consists of naturally gluten-free foods such as meat, fruit, vegetables, most dairy products, potatoes, rice and lentils, processed foods which contain no gluten like ready meals and soups and gluten free substitute foods that are specially made for people with coeliac disease for example gluten free bread, flour pasta and biscuits.<br/>This Handy Guide is designed to understanding the knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers. use special recipes, select special ingredients and produce food to satisfy special requirements.<br/>This Handy Guide teaches you the essential principles and guidelines for maintaining a healthy diet that are suitable to use when cooking for those with special dietary requirements. Learn to use alternative ingredients, nutrition guidelines and a variety of cooking techniques to create tasty dishes for those who follow heart-healthy, gluten-free and low-glycemic diets. Practice such recipes as beet and cashew dip, grilled flank steak, lettuce wraps with lentil tabbouleh, quinoa pizza.<br/>gluten-free spiral vegetable tart, pistachio-crusted salmon, creole shrimps and more. If you want to work in the restaurant industry, you should know there has been a significant increase in diners with special dietary needs in the past five years. Every day, you will have at least a handful of people with special food requests, and, if<br/>you're being honest, they can really throw a wrench in the flow of service. While catering to customers with special dietary needs can be stressful, it doesn't have to be. In fact, there are a few important steps you can take to make sure your restaurant is ready to meet the needs of your diners. In hopes of helping ease the stress that can come with serving diners with allergies, sensitivities, and special diets.<br/>This Handy Guide will serve valuable guide for those who want to work as cooks and patissiers in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Diet cooking. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Special diet |
| General subdivision |
Cooking. |
| 710 1# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |
| Koha item type |
Books |
| Classification part |
641.563 |
| Item part |
A77 |
| Call number prefix |
CIR |
| Call number suffix |
2019 |
