A popular workbook, Dimensions of Food has been imparting knowledge of foods to students of nutrition and dietetics, food science, and other food-related fields for three decades. Updated to reflect the latest trends and regulations, the fifth edition includes current information regarding nutrition, food legislation and mandated food labeling, and it presents more background information than in previous editions. The manual provides a variety of stimulating exercises and laboratory discussions through which students can explore and better understand the multidimensional nature of food decisions and preparation.

Dimensions of Food, Fifth Edition presents sequenced learning experiences that move from basic demonstrations of key principles in earlier chapters, to their applications in later chapters. For example, students will explore food economics, labeling, and the assessment of nutrient quality of diets based on the Food Guide Pyramid, then they will observe demonstrations and experiments that provide the basics to understanding the functional and structural properties of the components of foods. Questions and problems throughout the manual facilitate application of principles to many food situations. Once completed, the book serves as an essential reference guide for personal and professional use. For success in using this workbook, it is good to know that a previous knowledge of food preparation is not mandatory for success

The workbook is designed to help students clarify and organize facts into working principles. Activities may be carried out in the laboratory, demonstrated, or assigned as projects to be completed outside of the classroom, such as at home in the kitchen, or in the grocery store. With Dimensions of Food, Fifth Edition, students will gain a comprehensive understanding of the science of food involved in food preparation, the nutritional contents of food, and the effects of processing on nutritional value. They will observe the important connections between good taste and food selection, between diet and optimum health. They will recognize that nutrition, food safety, and the economics of the marketplace are all important factors when making food decisions.

Intended for undergraduate students in nutrition, dietetics, and food science programs, this workbook provides a variety of exercises that move from basic demonstrations of key principles to their applications. Current information concerning nutrition, legislation, and mandatory labeling is included, as is a great deal of background information. A diverse array of recipes is also provided. The authors are nutritionists and human ecologists with the University of Texas and Cornell University.
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Dimensions of Food, Fifth Edition provides a variety of stimulating exercises and laboratory discussions through which the reader can better understand the multidimensional nature of food decisions and preparation. Students will explore food economics and labeling as well as the assessment of the nutrient quality of diets based on the use of the Food Guide Pyramid. Then they will observe demonstrations and experiments that provide the basics for understanding the functional and structural properties of the components of foods. Throughout the manual, the authors give careful attention to preserving major nutrients and palatability quality. Recipes have been designed with consideration to appearance, texture, and flavor.