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ManageFirst: Nutrition with Answer Sheet, 2nd edition

Published by Pearson (September 25th 2012) - Copyright © 2013

2nd edition

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This text focuses on NUTRITION topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.


The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential. The online exam prep for students  is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more!


This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.

Table of contents

About the National Restaurant Association and the National Restaurant Association Educational Foundation


Features of the ManageFirst Books

Real Manager


Part 1 Understanding Nutrition Basics

1 – A Market for Nutritious Food

2 – Key Concepts in Nutrition

3 – Understanding Nutritional Standards and Guidelines

4 – The Energy Nutrients-Carbohydrate, Protein and Lipid

5 – Vitamins, Minerals, and Water


Part 2 Establishing Nutrition Programs

6 – Market and Menu Assessment

7 – Food with Nutritional Appeal

8 – Cooking for Health-Culinary Skills in Action

9 – Food Allergens and Special Diets

10 – Developing Your Staff and Defining Responsibilities

11 – Implementing and Evaluating Your Nutrition Program

12 – Menu Labeling Regulations


Field Project



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