Understanding Food Principles and Preparation

Understanding Food  Principles and Preparation
Author: Amy Christine Brown
Publsiher: Cengage Learning
Total Pages: 704
Release: 2014-02-26
ISBN 10: 1285954491
ISBN 13: 9781285954493
Language: EN, FR, DE, ES & NL

Understanding Food Principles and Preparation Book Review:

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.

Understanding Food Systems

Understanding Food Systems
Author: Ruth MacDonald,Cheryll Reitmeier
Publsiher: Academic Press
Total Pages: 372
Release: 2017-05-25
ISBN 10: 0128044853
ISBN 13: 9780128044858
Language: EN, FR, DE, ES & NL

Understanding Food Systems Book Review:

Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics

Understanding Food Principles and Preparation

Understanding Food  Principles and Preparation
Author: Amy Christine Brown
Publsiher: Cengage Learning
Total Pages: 704
Release: 2018-01-01
ISBN 10: 1337672351
ISBN 13: 9781337672351
Language: EN, FR, DE, ES & NL

Understanding Food Principles and Preparation Book Review:

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 Microbiology

Understanding Food Microbiology
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2021
ISBN 10: 9789783667617
ISBN 13: 9783667610
Language: EN, FR, DE, ES & NL

Understanding Food Microbiology Book Review:

Understanding Food and Your Family

Understanding Food and Your Family
Author: Clare Tattersall
Publsiher: The Rosen Publishing Group, Inc
Total Pages: 128
Release: 1999-12-15
ISBN 10: 9780823928606
ISBN 13: 0823928608
Language: EN, FR, DE, ES & NL

Understanding Food and Your Family Book Review:

Describes how eating patterns and attitudes about food are partly determined by one's family and discusses eating disorders and how to deal with them.

Everyone Eats

Everyone Eats
Author: E. N. Anderson
Publsiher: NYU Press
Total Pages: 362
Release: 2014-02-07
ISBN 10: 0814760066
ISBN 13: 9780814760062
Language: EN, FR, DE, ES & NL

Everyone Eats Book Review:

Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

Understanding Food Systems

Understanding Food Systems
Author: Ruth Macdonald,Cheryll Reitmeier
Publsiher: Academic Press
Total Pages: 352
Release: 2017-06-01
ISBN 10: 9780128044452
ISBN 13: 0128044454
Language: EN, FR, DE, ES & NL

Understanding Food Systems Book Review:

Understanding Food Systems: Agriculture, Food Science, and Nutrition explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including the political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics

Access to Affordable and Nutritious Food Measuring and Understanding Food Deserts and Their Consequences

Access to Affordable and Nutritious Food  Measuring and Understanding Food Deserts and Their Consequences
Author: Michele Ver Ploeg
Publsiher: DIANE Publishing
Total Pages: 150
Release: 2010-02
ISBN 10: 1437921345
ISBN 13: 9781437921342
Language: EN, FR, DE, ES & NL

Access to Affordable and Nutritious Food Measuring and Understanding Food Deserts and Their Consequences Book Review:

The Food, Conservation, and Energy Act of 2008 directed the U.S. Dept. of Agr. to conduct a 1-year study to assess the extent of areas with limited access to affordable and nutritious food, identify characteristics and causes of such areas, consider how limited access affects local populations, and outline recommend. to address the problem. This report presents the findings of the study, which include results from two conferences of national and internat. authorities on food deserts and a set of research studies. It also includes reviews of existing literature, a national-level assessment of access to large grocery stores and supermarkets, analysis of the economic and public health effects of limited access, and a discussion of existing policy interventions. Illus.

Understanding Food Insecurity

Understanding Food Insecurity
Author: Maria Sassi
Publsiher: Springer
Total Pages: 132
Release: 2017-10-24
ISBN 10: 3319703625
ISBN 13: 9783319703626
Language: EN, FR, DE, ES & NL

Understanding Food Insecurity Book Review:

This book provides a comprehensive overview of key aspects of food insecurity, including definitional and conceptual issues, information systems and data sources, indicators, and policies. The aim is to equip readers with a sound understanding of the subject that will assist in the recognition of food insecurity and the design of suitable responses. The early chapters discuss the evolution and limitations of the concept and provide a set of conceptual frameworks for the analysis of food security. Systems used to collect data and their evolution over time are then explained, and the most commonly adopted indicators for monitoring food security are presented. Approaches to food security are then thoroughly reviewed decade by decade. Specific attention is paid to the food insecurity challenge in the new millennium, focusing particularly on recent food crises and institutional and policy-related consequences. Finally, the specific terminology of food aid and assistance is examined, with discussion of the instruments recently adopted in the food aid system. This book will be an informative and stimulating resource for both students and professionals.

Understanding Consumers of Food Products

Understanding Consumers of Food Products
Author: Lynn Frewer,Hans Van Trijp
Publsiher: Woodhead Publishing
Total Pages: 696
Release: 2006-12-22
ISBN 10: 1845692500
ISBN 13: 9781845692506
Language: EN, FR, DE, ES & NL

Understanding Consumers of Food Products Book Review:

In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice

Understanding the Science of Food

Understanding the Science of Food
Author: Sharon Croxford,Emma Stirling
Publsiher: Routledge
Total Pages: 424
Release: 2020-07-16
ISBN 10: 1000252132
ISBN 13: 9781000252132
Language: EN, FR, DE, ES & NL

Understanding the Science of Food Book Review:

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

Understanding Food Science and Technology

Understanding Food Science and Technology
Author: Peter S. Murano
Publsiher: Brooks/Cole Publishing Company
Total Pages: 449
Release: 2003
ISBN 10: 9780534544867
ISBN 13: 053454486X
Language: EN, FR, DE, ES & NL

Understanding Food Science and Technology Book Review:

A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

Understanding and Managing Your Child s Food Allergies

Understanding and Managing Your Child s Food Allergies
Author: Scott H. Sicherer
Publsiher: JHU Press
Total Pages: 336
Release: 2006-11-17
ISBN 10: 080188957X
ISBN 13: 9780801889578
Language: EN, FR, DE, ES & NL

Understanding and Managing Your Child s Food Allergies Book Review:

For children with food allergies, eatingâ€�one of the basic functions of lifeâ€�can be a nightmare. Children who suffer or become dangerously ill after eating peanuts, seafood, milk, eggs, wheat, or a host of other foods require constant vigilance from caring, concerned parents, teachers, and friends. In this empathetic and comprehensive guide, Dr. Scott H. Sicherer, a specialist in pediatric food allergies, gives parents the information they need to manage their children’s health and quality of life. He describes why children develop food allergy, the symptoms of food allergy (affecting the skin, the gastrointestinal tract, and the respiratory system), and the role of food allergy in behavioral problems and developmental disabilities. Parents will learn how to recognize emergency situations, how to get the most out of a visit with an allergist, what allergy test results mean, and how to protect their childrenâ€�at home, at school, at summer camp, and in restaurants. Informative, compassionate, and practical, this guide will be indispensable for parents, physicians, school nurses, teachers, and everyone else who cares for children with food allergies.

Understanding the Science of Food

Understanding the Science of Food
Author: Sharon Croxford,Emma Stirling
Publsiher: Routledge
Total Pages: 424
Release: 2020-07-16
ISBN 10: 1000248291
ISBN 13: 9781000248296
Language: EN, FR, DE, ES & NL

Understanding the Science of Food Book Review:

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

Understanding and Measuring the Shelf Life of Food

Understanding and Measuring the Shelf Life of Food
Author: R. Steele
Publsiher: Woodhead Publishing
Total Pages: 407
Release: 2004-05-24
ISBN 10: 9781855737327
ISBN 13: 1855737329
Language: EN, FR, DE, ES & NL

Understanding and Measuring the Shelf Life of Food Book Review:

The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field

Understanding Your Food Allergies and Intolerances

Understanding Your Food Allergies and Intolerances
Author: Dr. Wayne Shreffler, MD, PhD,Dr. Qian Yuan, MD, PhD,Karen Asp
Publsiher: St. Martin's Griffin
Total Pages: 256
Release: 2012-05-22
ISBN 10: 1466802510
ISBN 13: 9781466802513
Language: EN, FR, DE, ES & NL

Understanding Your Food Allergies and Intolerances Book Review:

A guide to understanding and handling food allergies and sensitivities A comprehensive overview of food sensitivities, including food allergies and food intolerances. The authors clear up much of the confusion consumers have about food sensitivities as they help food-sensitive individuals understand their symptoms, manage their condition and learn to enjoy eating again. Features: - Listing of most common food allergies - Examination of the differences between allergies and intolerances - Discussion of where to look for hidden food allergens - Case studies of various allergic reactions - Questions to ask your doctor - Guide to traveling with food allergies - Quiz for when to get tested - A look at new and future treatments for food sensitivity

Understanding Food

Understanding Food
Author: Amy C. Brown,Janelle M. Walter,Karen Beathard
Publsiher: Wadsworth
Total Pages: 329
Release: 2013-08-27
ISBN 10: 9781133607168
ISBN 13: 1133607160
Language: EN, FR, DE, ES & NL

Understanding Food Book Review:

"This edition of the lab manual is designed specifically to accompany Amy Brown's Understanding food: principles and preparation, 5th edition. It is formated with the student and course instructor in mind. Key terms that are applicable to each unit are identified and include a brief definition. Pre-lab questions have been prepared in order to encourage students to investigate or research or study the topic prior to the lab experience"--Preface.

Understanding Food and Nutrition

Understanding Food and Nutrition
Author: Joan Webster-Gandy
Publsiher: Unknown
Total Pages: 164
Release: 2006
ISBN 10: 9781903474419
ISBN 13: 1903474418
Language: EN, FR, DE, ES & NL

Understanding Food and Nutrition Book Review:

The food you eat has a strong influence on your health and on your chances of developing heart disease and some types of cancer. This book is aimed at people who are basically healthy, to help them understand nutrition and choose a diet that will keep them in good health. The book provides an overview of nutrition, explaining the process of digestion and your need for energy, protein, fat, carbohydrates, vitamins and minerals. These sections include the science of nutrition, good food sources and links with illnesses. The book will help you make informed choices about your diet, and explain how to make sense of the nutritional labeling on food packets.

Understanding the Japanese Food and Agrimarket

Understanding the Japanese Food and Agrimarket
Author: Andrew D O'Rourke
Publsiher: CRC Press
Total Pages: 236
Release: 2020-09-11
ISBN 10: 1000154874
ISBN 13: 9781000154870
Language: EN, FR, DE, ES & NL

Understanding the Japanese Food and Agrimarket Book Review:

The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and have lived in Japan for extensive periods; they are able to give deep insights into how and why the Japanese consumption and distribution system behaves as it does. They draw on their expertise to fully explore various Japanese food and fiber markets. As they demystify the Japanese market, they illustrate for readers several systematic approaches to mastering the Japanese food and fiber markets. Readers will discover that effective long-term marketing strategies in Japan must be based on sound analytical information. The contributors provide such needed material with chapters on items as diverse as wine, grain products, beef, and fruits and vegetables. Some of the specific topics covered include: changes in Japanese food consumption Japanese food distribution system demand for beef products in Japan demand for vegetables and vegetable seeds Japanese wine market demand for bakery products new food products for the Japanese market developing trade relations in wood products Executives of commodity associations or firms exporting foods to Japan will find the general sections most interesting as well as chapters specific to their products. Teachers and students exploring exporting to the Japanese market will be intrigued by the various dimensions of the “multifaceted” nature and opportunities of the Japanese market.

A Foodie s Guide to Capitalism

A Foodie s Guide to Capitalism
Author: Eric Holt-Giménez
Publsiher: NYU Press
Total Pages: 256
Release: 2017-10-24
ISBN 10: 1583676597
ISBN 13: 9781583676592
Language: EN, FR, DE, ES & NL

A Foodie s Guide to Capitalism Book Review:

Capitalism drives our global food system. Everyone who wants to end hunger, who wants to eat good, clean, healthy food, needs to understand capitalism. This book will help do that. In his latest book, Eric Holt-Giménez takes on the social, environmental, and economic crises of the capitalist mode of food production. Drawing from classical and modern analyses, A Foodie’s Guide to Capitalism introduces the reader to the history of our food systemand to the basics of capitalism. In straightforward prose, Holt-Giménez explains the political economics of why—even as local, organic, and gourmet food have spread around the world—billions go hungry in the midst of abundance; why obesity is a global epidemic; and why land-grabbing, global warming, and environmental pollution are increasing. Holt-Giménez offers emblematic accounts—and critiques—of past and present-day struggles to change the food system, from "voting with your fork," to land occupations. We learn about the potential and the pitfalls of organic and community-supported agriculture, certified fair trade, microfinance, land trusts, agrarian reform, cooperatives, and food aid. We also learn about the convergence of growing social movements using the food system to challenge capitalism. How did racism, classism, and patriarchy become structural components of our food system? Why is a rational agriculture incompatible with the global food regime? Can transforming our food system transform capitalism? These are questions that can only be addressed by first understanding how capitalism works.