Understanding Food: Principles and Preparation

Understanding Food: Principles and Preparation
Author: Amy Brown
Publsiher: Nelson Education
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: Principles and Preparation

Understanding Food: Principles and Preparation
Author: Amy Christine Brown
Publsiher: Cengage Learning
Total Pages: 704
Release: 2018-01-01
ISBN 10: 1337557560
ISBN 13: 9781337557566
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

Understanding Food
Author: Amy C. Brown
Publsiher: Brooks/Cole Publishing Company
Total Pages: 582
Release: 2004
ISBN 10: 9780534506094
ISBN 13: 0534506097
Language: EN, FR, DE, ES & NL

Understanding Food Book Review:

This introductory-level text is ideal for a college-level course that covers the basic elements of food preparation, food service, and food science, and provides the information needed by students preparing for careers in one of the many related fields of the food industry. Highly researched and comprehensive in coverage, while also student focused and manageable for any quarter or semester course, UNDERSTANDING FOOD, SECOND EDITION thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting to students.

Understanding Food: Principles and Preparation

Understanding Food: Principles and Preparation
Author: Amy Brown
Publsiher: Nelson Education
Total Pages: 704
Release: 2010-06-01
ISBN 10: 1133008380
ISBN 13: 9781133008385
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. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. 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 and Digestion

Understanding Food and Digestion
Author: Robert Snedden
Publsiher: The Rosen Publishing Group, Inc
Total Pages: 48
Release: 2010-01-15
ISBN 10: 9781435896871
ISBN 13: 1435896874
Language: EN, FR, DE, ES & NL

Understanding Food and Digestion Book Review:

Describes the process of digestion, including information on why a balanced diet is important, how the body breaks down food into nutrients, and ways to avoid digestive disorders.

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 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: 1133607152
ISBN 13: 9781133607151
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: 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 Microbiology

Understanding Food Microbiology
Author: N.A
Publsiher:
Total Pages: 329
Release:
ISBN 10: 9789783667617
ISBN 13: 9783667610
Language: EN, FR, DE, ES & NL

Understanding Food Microbiology Book Review:

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

Everyone Eats

Everyone Eats
Author: E. N. Anderson
Publsiher: NYU Press
Total Pages: 362
Release: 2014-02-07
ISBN 10: 0814789161
ISBN 13: 9780814789162
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 and Nutrition

Understanding Food and Nutrition
Author: Joan Webster-Gandy
Publsiher:
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 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.

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 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.

Understanding Food

Understanding Food
Author: Beulah Tannenbaum,Myra Stillman
Publsiher:
Total Pages: 206
Release: 1962
ISBN 10:
ISBN 13: UOM:39015010669128
Language: EN, FR, DE, ES & NL

Understanding Food Book Review:

Kitchen Yoga

Kitchen Yoga
Author: Margaret Davidson
Publsiher:
Total Pages: 225
Release: 2006
ISBN 10: 9780955196201
ISBN 13: 0955196205
Language: EN, FR, DE, ES & NL

Kitchen Yoga Book Review:

Lab Manual for Brown's Understanding Food

Lab Manual for Brown's Understanding Food
Author: Karen Beathard
Publsiher: Brooks/Cole Publishing Company
Total Pages: 304
Release: 2007-03
ISBN 10: 9780495119081
ISBN 13: 0495119083
Language: EN, FR, DE, ES & NL

Lab Manual for Brown's Understanding Food Book Review:

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 UNDERSTANDING FOOD PRINCIPLE

LAB MANUAL UNDERSTANDING FOOD PRINCIPLE
Author: BROWN
Publsiher:
Total Pages: 329
Release: 2020-09-06
ISBN 10: 9780357730188
ISBN 13: 0357730186
Language: EN, FR, DE, ES & NL

LAB MANUAL UNDERSTANDING FOOD PRINCIPLE Book Review:

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