Overview

"For introductory courses serving students who intend to pursue degrees and careers in food science, dietetics, or nutrition. This text integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and ""Cultural Accents"" features present a global perspective. Study aids include ""Key Concepts"" chapter roadmaps; ""Science Notes"" and ""Industry Insights""; ""Judging Points"" to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products."

Full Product Details

Author:   Margaret McWilliams
Publisher:   Pearson Education Limited
Imprint:   Pearson Education Limited
Edition:   10th edition
Dimensions:   Width: 21.60cm , Height: 1.80cm , Length: 27.60cm
Weight:   0.994kg
ISBN:  

9781292040639

ISBN 10:   1292040637
Pages:   496
Publication Date:   01 November 2013
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

SECTION 1. FOUNDATION FOR FOOD STUDY1. Food for Today2. Nutrition and Food3. Food Safety SECTION 2. FOOD PREPARATION4. Factors in Food Preparation5. Vegetables6. Fruits7. Salads and Salad Dressings8. Fats and Oils9. Carbohydrates: Sugar10. Carbohydrates: Starches and Cereals11. Proteins: Milk and Cheese12. Proteins: Eggs13. Proteins: Meats, Poultry, and Fish14. Leavening Agents15. Basics of Batters and Doughs16. Breads17. Cakes, Cookies, and Pastries18. Beverages19. Preserving Food SECTION 3. FOOD IN THE CONTEXT OF LIFE20. Menu Planning and Meal Preparation21. Meal Service and Hospitality Appendix A. The Metric SystemAppendix B. Some Food AdditivesAppendix C. Dietary Reference IntakesGlossaryIndex

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