Search Results: understanding-food-principles-and-preparation

Understanding Food: Principles and Preparation

Author: Amy Christine Brown

Publisher: Cengage Learning

ISBN: 1337557560

Category: Health & Fitness

Page: 704

View: 5229

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive in coverage, this best-selling food fundamentals text thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The sixth edition discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and explores the various aspects of food service, including meal planning, basic food preparation, equipment, food preservation and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Understanding Food: Principles and Preparation

Author: Amy Christine Brown

Publisher: Cengage Learning

ISBN: 1337672351

Category: Health & Fitness

Page: 704

View: 3144

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive in coverage, this best-selling food fundamentals text thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The sixth edition discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and explores the various aspects of food service, including meal planning, basic food preparation, equipment, food preservation and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Understanding Food: Principles and Preparation

Author: Amy Christine Brown

Publisher: Cengage Learning

ISBN: 1133607152

Category: Health & Fitness

Page: 704

View: 7983

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. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Lab Manual for Brown's Understanding Food

Principles and Preparation

Author: Karen Beathard

Publisher: Brooks/Cole Publishing Company

ISBN: 9780495119081

Category: Health & Fitness

Page: 304

View: 3649

The Lab Manual includes recipes and experiments appropriate for a food principles and food preparation course and has been thoroughly reorganized and updated to match the content and organization of the text. Each lab begins with an introduction, followed by an overview of the objectives, procedures, recipes, and study questions.

Lab Manual for Understanding Food, 4th

Author: Jannelle M. Walter,Karen Beathard

Publisher: Wadsworth Publishing Company

ISBN: 9780538497954

Category: Health & Fitness

Page: 318

View: 5641

A Recipe for Success in Your Course! Use the lab manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.

Food and Culture

Author: Kathryn P. Sucher,Pamela Goyan Kittler,Marcia Nelms

Publisher: Cengage Learning

ISBN: 1305886879

Category: Health & Fitness

Page: 560

View: 2625

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Selection and Preparation

A Laboratory Manual

Author: Frank D. Conforti

Publisher: John Wiley & Sons

ISBN: 1118591399

Category: Technology & Engineering

Page: 248

View: 6210

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.

Understanding Normal and Clinical Nutrition

Author: Sharon Rady Rolfes,Kathryn Pinna,Ellie Whitney

Publisher: Cengage Learning

ISBN: 133709806X

Category: Health & Fitness

Page: 1152

View: 4992

UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e, explores the latest approaches to nutrition and nutritional therapy, along with their practical applications. Starting with normal nutrition, chapters introduce nutrients and their physiological impacts, as well as recommended guidelines for good health and preventing disease. Later chapters explore clinical nutrition, including pathophysiology and dietary changes for treating a variety of medical conditions. Known for its easily digestible narrative, UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 11e, also presents features that help you use nutrition concepts from the chapters to improve your own health or prepare for a clinical career. In-book features add to your skills and understanding with step-by-step “How To” discussions, case studies, end-of-chapter questions, and “Highlight” sections that depict the world of nutrition through a provocative lens. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Nutrition Through the Life Cycle

Author: Judith E. Brown

Publisher: Cengage Learning

ISBN: 1305886887

Category: Health & Fitness

Page: 624

View: 5813

Now in its sixth edition, NUTRITION THROUGH THE LIFE CYCLE explains how nutrition impacts the ability to grow, develop, and function normally through each stage of the human life span, and how some common conditions can develop when nutritional deficits exist. Filled with learning features like chapter outlines, realistic case studies, and self-testing questions, this reader-focused text organizes chapters in pairs, walking you through each life stage and alternating between normal nutrition and clinical nutrition topics. NUTRITION THROUGH THE LIFE CYCLE also comes to you from an expert author team of registered dieticians, teachers, and researchers -- all with unique perspectives and expertise to help you understand all of the content areas with interest and depth. Available with InfoTrac Student Collections http://gocengage.com/infotrac. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

The Illustrated Cook's Book of Ingredients

Author: DK

Publisher: Penguin

ISBN: 9780756676735

Category: Cooking

Page: 544

View: 9711

The ultimate 'show and tell' reference to ingredients from around the globe, The Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Get expert information that tells you which varieties of ingredients are best, and how to buy, store, and eat them. Flavor Pairings give you a helping hand by listing complementary ingredients, and more than 250 Simple Classic key-ingredient recipes, such as Peach Melba and Pesto, complete the journey from field to plate. The Cook's Book of Ingredients stimulates readers to try new foods and more about their favorites. This is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.

Food Structures, Digestion and Health

Author: Mike Boland,Matt Golding,Harjinder Singh

Publisher: Academic Press

ISBN: 0124046851

Category: Technology & Engineering

Page: 538

View: 3580

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

Encyclopedia of Food Safety

Author: N.A

Publisher: Academic Press

ISBN: 0123786134

Category: Technology & Engineering

Page: 2304

View: 3342

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Nanoencapsulation of Food Bioactive Ingredients

Principles and Applications

Author: Seid Mahdi Jafari

Publisher: Academic Press

ISBN: 0128097418

Category: Technology & Engineering

Page: 500

View: 6078

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Food Process Engineering and Technology

Author: Zeki Berk

Publisher: Academic Press

ISBN: 0128120541

Category: Technology & Engineering

Page: 742

View: 6117

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. Provides a strong emphasis on the relationship between engineering and product quality/safety Considers cost and environmental factors Presents a fully updated, adequate review of recent research and developments in the area Includes a new, full chapter on elements of food plant design Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail

Nutrition for the Older Adult

Author: Rosalind Franklin University of Medicine and Science Melissa Bernstein,Nancy Munoz

Publisher: Jones & Bartlett Publishers

ISBN: 1284048942

Category:

Page: 458

View: 7074

Reorganized and updated with the latest data in the field, the Second Edition of Nutrition for the Older Adult introduces students to the unique nutritional needs of this special population. Designed for the undergraduate, the text covers such important topics as the physiological changes of aging, weight and nutrition problems in older adults, diet and cultural diversity in older adults, macronutrient, mineral, and vitamin requirements for older adults, and much more. With an added emphasis on health promotion, Nutrition for the Older Adult is an essential resource for students in the fields of nutrition, nursing, public health and gerontology.

Understanding the Science of Food

From molecules to mouthfeel

Author: Sharon Croxford,Emma Stirling

Publisher: Allen & Unwin

ISBN: 1760639079

Category: Medical

Page: 424

View: 1811

Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science SHARON CROXFORD is a senior academic at La Trobe University and an accredited practising dietitian. She was lead editor of Food and Nutrition Throughout Life. EMMA STIRLING is a senior academic at La Trobe University and an accredited practising dietitian.

Food Microbiology

Fundamentals and Frontiers

Author: Michael P. Doyle,Robert L. Buchanan

Publisher: American Society for Microbiology Press

ISBN: 1555816266

Category: Science

Page: 1138

View: 7255

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.

Nutrition in Public Health

Author: Sari Edelstein

Publisher: Jones & Bartlett Learning

ISBN: 1284143627

Category: Health & Fitness

Page: 500

View: 6233

Thoroughly revised and updated, Nutrition in Public Health explores the complex, multifaceted array of programs and services that exist in the United States today that are dedicated to bettering population health through improved nutrition. The Fourth Edition explores the subject by first considering how nutrition fits into public health and then by examining policymaking, assessment and intervention methods, special populations, food security, and program management.

Illustrated Guide to Food Preparation

Author: Margaret McWilliams

Publisher: Prentice Hall

ISBN: 9780132738750

Category: Cooking

Page: 398

View: 3168

Uniting scientific and aesthetic principles with laboratory realities, students learn about the distinctive characteristics of a wide range of ingredients, and develop the skills and knowledge they need to cost-effectively create delicious and nourishing dishes. Reflecting society's growing focus on locally-grown foods, phytochemicals, and weight control, ILLUSTRATED GUIDE TO FOOD PREPARATION, 11/e deepens its emphasis on preparing fruits and vegetables in appetizing ways. Throughout, recipes have been tailored to minimize calories and maximize appeal. Many are integrated in an updated meal management chapter showing how to create appealing, nutritious dishes within tight budgets and schedules. Topic coverage includes: fruits/vegetables; salads/dressings; sugar, starch, cereals, and eggs; meats, poultry, and fish; breads, cakes, cookies, and pies; beverages, and preservation.

Polyphenols in Plants

Isolation, Purification and Extract Preparation

Author: Ronald Ross Watson

Publisher: Academic Press

ISBN: 0123984912

Category: Technology & Engineering

Page: 360

View: 3587

Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more consistent and function dietary supplements. Polyphenols play key roles in the growth, regulation and structure of plants and vary widely within different plants. Stress, growth conditions and plant species modify polyphenol structure and content. This book describes techniques to identify, isolate and characterize polyphenols, taking mammalian toxicology into account as well. Defines conditions of growth affecting the polyphenol levels Describes assay and instrumentation techniques critical to identifying and defining polyphenols, critical to researchers and business development Documents how some polyphenols are dangerous to consume, important to dietary supplement industry, government regulators and lay public users

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