Understanding Food: Principles and Preparation

Front Cover
Cengage Learning, Feb 26, 2014 - Health & Fitness - 704 pages
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
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Contents

Food Selection
1
Food Evaluation
23
Chemistry of Food Composition
31
Food Safety
66
Food Preparation Basics
101
Meal Management
121
Meat
140
Poultry
174
Sweeteners
434
Fats and Oils
453
Cakes and Cookies
478
Pastries and Pies
498
Candy
517
Frozen Desserts
534
Beverages
548
Food Preservation
572

Fish and Shellfish
189
Milk
211
Cheese
233
Eggs
251
Vegetables and Legumes
272
Fruits
300
Soups Salads and Gelatins
327
Cereal Grains and Pastas
345
Flours and Flour Mixtures
366
Starches and Sauces
389
Quick Breads
406
Yeast Breads
417
Government Food Regulations
589
Careers in Food and Nutrition
606
Food Preparation Equipment
624
Approximate Food Measurements
637
Substitution of Ingredients
639
Flavorings and Seasonings
641
Cheeses
644
Common Food Additives
646
Glossary
651
Answers to Multiple Choice Questions
659
Index
660
Copyright

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About the author (2014)

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.

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