Understanding Food Principles and Preparation

ISBN-10: 049510745X
ISBN-13: 9780495107453
Edition: 3rd 2008
List price: $312.95
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Description: UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and  More...

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Book details

List price: $312.95
Edition: 3rd
Copyright year: 2008
Publisher: Brooks/Cole
Publication date: 4/3/2007
Binding: Hardcover
Pages: 696
Size: 8.75" wide x 11.25" long x 1.00" tall
Weight: 3.696

UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting? and something worth holding on to!

Amy Christine Brown received her PhD from Virginia Polytechnic Institute and State University in 1986 in the field of Human Nutrition and Foods. She has been a college professor and a registered dietitian with the Academy of Nutrition and Dietetics since 1986. Dr. Brown currently teaches at the University of Hawaii's John A. Burns School of Medicine in the Department of Complementary and Alternative Medicine. Her research interests are in the area of bioactive plant substances beneficial to health and medical nutrition therapy. Some of the studies she has conducted include "Diet and Crohn's disease," "Potentially harmful herbal supplements," "Kava beverage consumption and the effect on liver function tests," and "The effectiveness of kukui nut oil in treating psoriasis." Selected research journal publications include: "Position of the American Dietetic Association: functional foods" ("Journal of the American Dietetic Association" ); "The Hawaii Diet: Ad libitum high carbohydrate, low fat multi-cultural diet for the reduction of chronic disease risk factors" ("Hawaii Medical Journal"); "Lupus erythematosus and nutrition: A review" ("Journal of Renal Nutrition"); "Dietary survey of Hopi elementary school students" ("Journal of the American Dietetic Association"); "Serum cholesterol levels of nondiabetic and streptozotocin-diabetic rats" ("Artery"); "Infant feeding practices of migrant farm laborers in northern Colorado" ("Journal of the American Dietetic Association"); "Body mass index and perceived weight status in young adults" ("Journal of Community Health"); "Dietary intake and body composition of Mike Pigg--1988 Triathlete of the Year" ("Clinical Sports Medicine"); and numerous newspaper nutrition columns.

Food Science and Nutrition
Food Selection and Evaluation
Chemistry of Food Composition
Food Service
Food Safety
Food Preparation Basics
Meal Management
Food Items
Meat/Poultry/Fish/Dairy & Eggs (Protein)
Meat
Poultry
Fish and Shellfish
Milk
Cheese
Eggs
Vegetables, Fruits, Soups & Salads (Phytochemicals)
Vegetables
Fruits
Soups and Salads
Cereals/flour/breads (complex carbohydrate)
Cereal Grains and Pastas
Flours and Flour Mixtures
Starches and Sauces
Quick Breads
Yeast Breads
Desserts (Refined Carbohydrates & Fat) & Beverages (Water)
Sweeteners
Fats and Oils
Cakes and Cookies
Pies and Pastries
Candy
Frozen Desserts
Beverages
Beverages
Food Industry
Food Preservation
Government Food Regulations
Food Careers

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