Dimensions of Food Eighth Edition by Vickie Vaclavik, Amy Haynes ISBN 978-1138373655 1138373656

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Product details: 

ISBN 10: 1138373656

ISBN 13:  978-1138373655

Author:  Vickie A. Vaclavik, Amy Haynes

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.

Table of contents: 

1. Dimensions of Food

2. Economic Dimensions

3. Nutritional Dimensions

4. Palatability Dimensions

5. Chemical Dimensions

6. Sanitary Dimensions

7. Food-Processing Dimensions

8. Food Principles

9. Measurements, Use of Ingredients, Laboratory Techniques, Policies, and Procedures

10. Cereal and Starch

11. Fruits and Vegetables

12. Meat, Poultry, and Fish

13. Plant Proteins

14. Eggs and Egg Products

15. Milk and Milk Products

16. Fats and Oils

17. Sugars/Sweeteners

18. Batter and Dough

19. Heating Foods by Microwave

20. Microwave Cooking

21. Meal Management

22. Appendices

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Tags: Vickie Vaclavik, Amy Haynes, Dimensions of Food