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Food Fundamentals
- Pearson New International Edition
Engelsk Paperback
Food Fundamentals
- Pearson New International Edition
Engelsk Paperback

669 kr
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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.

Product detaljer
Sprog:
Engelsk
Sider:
496
ISBN-13:
9781292040639
Indbinding:
Paperback
Udgave:
10
ISBN-10:
1292040637
Udg. Dato:
1 nov 2013
Længde:
25mm
Bredde:
278mm
Højde:
220mm
Forlag:
Pearson Education Limited
Oplagsdato:
1 nov 2013
Forfatter(e):
Kategori sammenhænge