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.
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