Food Fundamentals - Pearson New International Edition (Paperback, 10th edition)


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.

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Product Description

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.

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Product Details

General

Imprint

Pearson Education Limited

Country of origin

United Kingdom

Release date

November 2013

Availability

Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.

First published

2014

Authors

Dimensions

276 x 216 x 18mm (L x W x T)

Format

Paperback

Pages

496

Edition

10th edition

ISBN-13

978-1-292-04063-9

Barcode

9781292040639

Categories

LSN

1-292-04063-7



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