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.
Table of Contents
SECTION 1. FOUNDATION FOR FOOD STUDY
1. Food for Today
2. Nutrition and Food
3. Food Safety
SECTION 2. FOOD PREPARATION
4. Factors in Food Preparation
7. Salads and Salad Dressings
8. Fats and Oils
9. Carbohydrates: Sugar
10. Carbohydrates: Starches and Cereals
11. Proteins: Milk and Cheese
12. Proteins: Eggs
13. Proteins: Meats, Poultry, and Fish
14. Leavening Agents
15. Basics of Batters and Doughs
17. Cakes, Cookies, and Pastries
19. Preserving Food
SECTION 3. FOOD IN THE CONTEXT OF LIFE
20. Menu Planning and Meal Preparation
21. Meal Service and Hospitality
Appendix A. The Metric System
Appendix B. Some Food Additives
Appendix C. Dietary Reference Intakes
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Food Fundamentals, CourseSmart eTextbook, 10th Edition
Format: Electronic Book
$60.99 | ISBN-13: 978-0-13-273832-3