Synopses & Reviews
UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting? and something worth holding on to!
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.
About the Author
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.
Table of Contents
PART I: FOOD SCIENCE AND NUTRITION. 1. Food Selection 2. Food Evaluation. 3. Chemistry of Food Composition. PART II: FOOD SERVICE. 4. Food Safety. 5. Food Preparation Basics. 6. Meal Management. PART III: FOODS. Protein--Meat, Poultry, Fish, Dairy, and Eggs. 7. Meat. 8. Poultry. 9. Fish and Shellfish. 10. Milk. 11. Cheese. 12. Eggs. Phytochemicals--Vegetables, Fruits, Soups, and Salads. 13. Vegetables and Legumes. 14. Fruits. 15. Soups, Salads, and Gelatins. Complex Carbohydrates--Cereals, Flour, and Breads. 16. Cereal Grains and Pastas. 17. Flours and Flour Mixtures. 18. Starches and Sauces. 19. Quick Breads. 20. Yeast Breads. Desserts--Refined Carbohydrates and Fat. 21. Sweeteners. 22. Fats and Oils. 23. Cakes and Cookies. 24. Pies and Pastries. 25. Candy. 26. Frozen Desserts. Water--Beverages. 27. Beverages. PART IV: FOOD INDUSTRY. 28. Food Preservation. 29. Government Food Regulations. 30. Careers in Food and Nutrition.