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Food Rules
An Eater's Manual
Michael Pollan
Bestselling Author of In Defense of Food and The Omnivore's Dilemma
3 CPEU or CE
Course: $18
Includes book & CE exam
Two part shipping.
Keeping your shipping free.
CE exam only: $10
"Download on demand" available
An Eater's Manual
Michael Pollan
Bestselling Author of In Defense of Food and The Omnivore's Dilemma
3 CPEU or CE
Course: $18
Includes book & CE examTwo part shipping.
Keeping your shipping free.
CE exam only: $10
"Download on demand" available
Description
Wonderfully useful and practical for the clinician and consumer! Sixty-four "rules" are divided into three parts:
ISBN: 110116316X
ISBN-13: 9781101163160
Format: Softcover, 112 pp
Publisher: Penguin Group (USA)
Pub date: Dec 2009
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
7210 Sales, merchandising
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
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Wonderfully useful and practical for the clinician and consumer! Sixty-four "rules" are divided into three parts:
- Part I: What Should I Eat?
- Part II: What Kind of Food Should I Eat?
- Part III: How Should I Eat?
ISBN: 110116316X
ISBN-13: 9781101163160
Format: Softcover, 112 pp
Publisher: Penguin Group (USA)
Pub date: Dec 2009
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
7210 Sales, merchandising
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
You may also like...
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