Description

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.

Features

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.

Hallmark Features

Simplifies study and review. Begins each chapter with an outline “roadmap” listing Key Concepts, and concludes each chapter with a concise summary.

Makes it easy for students to master the vocabulary of food and food science. Highlights key words, defines them in the margins, and presents an extensive glossary at the end of the book.

Helps students gain a deeper understanding of the current science of food. Contains “Science Note” boxes that highlight advances in food science, and reveal the latest innovations coming from food laboratories.

Links techniques and science to industrial applications. Includes “Industry Insight” features that connect food principles and techniques to actual food industry applications.

Uses numerous photos to familiarize students with unfamiliar foods and processes. Contains dozens of color and black-and-white photos.

Helps students evaluate and improve food products. Contains “Judging Points” features that emphasize the importance of product evaluation, and share the knowledge needed to improve food products.

Encourages deeper exploration online. Provides reliable and up-to-date web links throughout

New to this Edition

Revised to reflect the latest insights for healthy food and nutrition, including the 2010 Dietary Guidelines for Americans, MyPlate, and new vegetarian and gluten-free options.

New! Covers the 2010 Dietary Guidelines for Americans and MyPlate—aligning this text’s content with the latest official nutrition guidelines

• Prepares students to work with the latest official dietary guidelines

Updated! Reflects the field’s latest trends and concerns—including growing concerns about obesity, and the growing focus on fresh, locally-produced food

• Helps students address the needs of all their customers, clients, and stakeholders

Improved! Includes many new color and B&W photographs—showing students unusual foods

• Familiarizes students with foods and processes that are now becoming popular

Updated! Food safety chapter has been expanded and extensively revised—reflecting the latest safety guidelines and techniques

• Helps students use the latest scientific techniques and practices for ensuring food safety

Expanded! Contains more coverage of vegetarian diets—supporting the public’s growing focus on vegetarian options

• Helps students serve a growing audience of customers who want healthful and pleasurable vegetarian alternatives

New! Includes new coverage of gluten-free products—addressing the needs of people with celiac disease or severe allergies

• Helps students provide food choices that respond to the growing public concerns about gluten allergies and celiac disease

Table of Contents

 

SECTION 1. FOUNDATION FOR FOOD STUDY

1. Food for Today

2. Nutrition and Food

3. Food Safety

 

SECTION 2. FOOD PREPARATION

4. Factors in Food Preparation

5. Vegetables

6. Fruits

7. Salads and Salad Dressings

8. Fats and Oils

9. Carbohydrates: Sugar

10. Carbohydrates: Starches and Cereals

11. Proteins: Milk and Cheese

12. Proteins: Eggs

13. Proteins: Meats, Poultry, and Fish

14. Leavening Agents

15. Basics of Batters and Doughs

16. Breads

17. Cakes, Cookies, and Pastries

18. Beverages

19. Preserving Food

 

SECTION 3. FOOD IN THE CONTEXT OF LIFE

20. Menu Planning and Meal Preparation

21. Meal Service and Hospitality

 

Appendix A. The Metric System

Appendix B. Some Food Additives

Appendix C. Dietary Reference Intakes

Glossary

Index