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Food Fundamentals - Pearson New International Edition (Paperback, 10th edition)
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Food Fundamentals - Pearson New International Edition (Paperback, 10th edition)
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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.
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