Dimensions of Food, Eighth Edition

Vickie A. Vaclavik, Amy Haynes

February 1, 2018 by CRC Press
Textbook - 344 Pages - 87 B/W Illustrations
ISBN 9781138631267 - CAT# K32073

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Features

  • Detailed study and application of food principles
  • Foundational concepts of cooking to enhance skills of the food and nutrition professional
  • "Dietitian's Note" at the end of each lab highlighting current trends in the food and nutrition industry
  • Expanded section of appendices
  • Labs specifically designed to help educate professionals to troubleshoot common mistakes in food preparation
  • Answers to common food preparation questions following cooking lab experiences

Summary

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.