Summary: UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply
Summary: UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read. ...show less
Edition/Copyright:4TH 11 Cover: Hardback Publisher:Wadsworth, Inc Published: 06/01/2010 International: No
View Author Bio
Amy Christine Brown, PhD, RD 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 American Dietetic Association, since 1986. Dr. Brown currently teaches at the University of Hawaii at Manoa in the Department of Alternative and Complementary Medicine. Her research interests are in the area of Complementary Medicine and Medical Nutrition Therapy. Some of the studies she has conducted include "Potentially Harmful Herbal Supplements," "Kava Beverage Consumption and their effect on liver function tests," and "The effectiveness of kukui nut oil in treating psoriasis." Selected previous research journal publications include: "The Hawaii Diet: Ad libitum high carbohydrate, low fat multi-cultural diet for the reduction of chronic disease risk factors: Obesity, hypertension, hypercholesterolemia, and hyperglycemia" (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 that spanned almost a decade. Dr. Brown's purpose for obtaining her doctoral degree and main professional goal was to become a writer.
View Table of Contents
PART I: FOOD SCIENCE AND NUTRITION. 1. Food Selection 2. Food Evaluation. 3. Chemistry of Food Composition. PART II: FOOD SERVICE. 4. Food Safety. 5. Food Preparation Basics. 6. Meal Management. PART III: FOODS. Protein--Meat, Poultry, Fish, Dairy, and Eggs. 7. Meat. 8. Poultry. 9. Fish and Shellfish. 10. Milk. 11. Cheese. 12. Eggs. Phytochemicals--Vegetables, Fruits, Soups, and Salads. 13. Vegetables and Legumes. 14. Fruits. 15. Soups, Salads, and Gelatins. Complex Carbohydrates--Cereals, Flour, and Breads. 16. Cereal Grains and Pastas. 17. Flours and Flour Mixtures. 18. Starches and Sauces. 19. Quick Breads. 20. Yeast Breads. Desserts--Refined Carbohydrates and Fat. 21. Sweeteners. 22. Fats and Oils. 23. Cakes and Cookies. 24. Pies and Pastries. 25. Candy. 26. Frozen Desserts. Water--Beverages. 27. Beverages. PART IV: FOOD INDUSTRY. 28. Food Preservation. 29. Government Food Regulations. 30. Careers in Food and Nutrition.
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