Dimensions of Food
eBook - ePub

Dimensions of Food

  1. 344 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Dimensions of Food

Book details
Table of contents
Citations

About This Book

Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching.

A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners, and baked goods. Part III features information on microwave cooking, and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes.

Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines, Food Equivalents, Portions, Food Allergens, Food Additives, Legislation, Foodborne Illness, Cooking Terms, Herbs and Spices, and Plant Proteins.

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Yes, you can access Dimensions of Food by Vickie A. Vaclavik, Amy Haynes in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2018
ISBN
9781351805285
Edition
8
Topic
Medicine
Subtopic
Nutrition, Dietics & Bariatrics

Table of contents

  1. Cover
  2. Half Title
  3. Title Page
  4. Copyright Page
  5. Contents
  6. Preface
  7. Authors
  8. Acknowledgments
  9. Part I: Dimensions of Food
  10. Part II: Food Principles
  11. Part III: Heating Foods by Microwave
  12. Part IV: Meal Management
  13. Appendix A: Legislation Governing the Food Supply
  14. Appendix B: Food Guides and Dietary Guidelines
  15. Appendix C: Some Food Equivalents
  16. Appendix D: Average Serving or Portion of Foods
  17. Appendix E: Food Allergens
  18. Appendix F: Food Additives
  19. Appendix G: pH of Some Common Foods
  20. Appendix H-1: Major Bacterial Foodborne Illnesses
  21. Appendix I: Heat Transfer
  22. Appendix J: Symbols for Measurements and Weights
  23. Appendix K: Notes on Test for Presence of Ascorbic Acid
  24. Appendix L-1: Cooking Terms
  25. Appendix M: Buying Guide
  26. Appendix N: Spice and Herb Chart
  27. Appendix O: Plant Proteins