Dimensions of Food, Fifth Edition PDF Download
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Author: Vickie A. Vaclavik, Ph.D.
Publisher: CRC Press
ISBN: 9780849314254
Category : Medical
Languages : en
Pages : 320
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Book Description
A popular workbook, Dimensions of Food has been imparting knowledge of foods to students of nutrition and dietetics, food science, and other food-related fields for three decades. Updated to reflect the latest trends and regulations, the fifth edition includes current information regarding nutrition, food legislation and mandated food labeling, and it presents more background information than in previous editions. The manual provides a variety of stimulating exercises and laboratory discussions through which students can explore and better understand the multidimensional nature of food decisions and preparation. Dimensions of Food, Fifth Edition presents sequenced learning experiences that move from basic demonstrations of key principles in earlier chapters, to their applications in later chapters. For example, students will explore food economics, labeling, and the assessment of nutrient quality of diets based on the Food Guide Pyramid, then they will observe demonstrations and experiments that provide the basics to understanding the functional and structural properties of the components of foods. Questions and problems throughout the manual facilitate application of principles to many food situations. Once completed, the book serves as an essential reference guide for personal and professional use. For success in using this workbook, it is good to know that a previous knowledge of food preparation is not mandatory for success! The workbook is designed to help students clarify and organize facts into working principles. Activities may be carried out in the laboratory, demonstrated, or assigned as projects to be completed outside of the classroom, such as at home in the kitchen, or in the grocery store. With Dimensions of Food, Fifth Edition, students will gain a comprehensive understanding of the science of food involved in food preparation, the nutritional contents of food, and the effects of processing on nutritional value. They will observe the important connections between good taste and food selection, between diet and optimum health. They will recognize that nutrition, food safety, and the economics of the marketplace are all important factors when making food decisions.
Author: Vickie A. Vaclavik, Ph.D.
Publisher: CRC Press
ISBN: 9780849314254
Category : Medical
Languages : en
Pages : 320
Get Book Here
Book Description
A popular workbook, Dimensions of Food has been imparting knowledge of foods to students of nutrition and dietetics, food science, and other food-related fields for three decades. Updated to reflect the latest trends and regulations, the fifth edition includes current information regarding nutrition, food legislation and mandated food labeling, and it presents more background information than in previous editions. The manual provides a variety of stimulating exercises and laboratory discussions through which students can explore and better understand the multidimensional nature of food decisions and preparation. Dimensions of Food, Fifth Edition presents sequenced learning experiences that move from basic demonstrations of key principles in earlier chapters, to their applications in later chapters. For example, students will explore food economics, labeling, and the assessment of nutrient quality of diets based on the Food Guide Pyramid, then they will observe demonstrations and experiments that provide the basics to understanding the functional and structural properties of the components of foods. Questions and problems throughout the manual facilitate application of principles to many food situations. Once completed, the book serves as an essential reference guide for personal and professional use. For success in using this workbook, it is good to know that a previous knowledge of food preparation is not mandatory for success! The workbook is designed to help students clarify and organize facts into working principles. Activities may be carried out in the laboratory, demonstrated, or assigned as projects to be completed outside of the classroom, such as at home in the kitchen, or in the grocery store. With Dimensions of Food, Fifth Edition, students will gain a comprehensive understanding of the science of food involved in food preparation, the nutritional contents of food, and the effects of processing on nutritional value. They will observe the important connections between good taste and food selection, between diet and optimum health. They will recognize that nutrition, food safety, and the economics of the marketplace are all important factors when making food decisions.
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
ISBN: 1461568595
Category : Technology & Engineering
Languages : en
Pages : 294
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Book Description
An Aspen Food Science Text Series Book. Now in its fourth edition, continues to be the most up-to-date, comprehensive food laboratory manual available. Reflecting the many advances occurring in the food and nutrition fields, this new edition provides students with an integrated approach to the science of food, the nutritional contents of food, and the effects of processing on the contents. The authors offer a variety of stimulating exercises and laboratory discussions through which students explore and comprehend the multidimensional nature of food decisions important in the 90's. Students learn specific principles of food nutrition and preparation through demonstrations and experiments of products. They also gain an understanding of cost issues related to solving nutritional problems. Questions and problems throughout facilitate application of principles to many food situations. New features of this edition include a discussion of dietary guidelines and the Food Guide Pyramid. Current information about food legislation and mandated food labeling is also provided. In line with current interests in nutrition, exercises emphasize the preparation of fruits and vegetables, varieties of grains, as well as plant proteins. Throughout the manual careful attention is given to the preserving of major nutrients and palatability quality. The recipes have been revised to reduce total fat, saturated fat, sodium, and cholesterol, yet retain flavor and appeal. In addition, an entire section has been devoted to sanitary issues, from factors affecting the microbial safety of foods to sanitation and food preparation. Dimensions of Food, Fourth Edition provides students taking courses in nutrition, dietetics, foodservice, and food science with a variety of learning experiences that move from basic demonstrations of key principles to their applications. Once the manual is completed it becomes an essential tool for future practice on the job. For further clarification of the material presented, look to Vaclavik's, Essentials of Food Science, as a practical, companion text, covering all the physical and chemical aspects of food.
Author: Vickie Vaclavik
Publisher:
ISBN: 9781351805278
Category : COOKING
Languages : en
Pages :
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Book Description
Author: Vickie Vaclavik
Publisher:
ISBN: 9781461568605
Category :
Languages : en
Pages : 296
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Book Description
Author: Vickie A. Vaclavik Ph.D.
Publisher: CRC Press
ISBN: 1439882029
Category : Health & Fitness
Languages : en
Pages : 362
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Book Description
Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation and palatability and wholesome eating. With a wealth
Author: Vickie A. Vaclavik, Ph.D.
Publisher: CRC Press
ISBN: 9780849391989
Category : Medical
Languages : en
Pages : 344
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Book Description
The sixth edition of Dimensions of Food explores the relationship between good nutrition and optimum heatlh, as well as the connection between careful food preparation and wholesome eating. It allows for the exploration and understanding of the multidimensional nature of food and how to maximize the culinary experience. The first part of the book explores the economic, nutritional, palatability, sanitation, chemical, and processing aspects of food. The demonstrations and exercises in the second part of the book provide basic understanding of the functional and structural properties of various food groups, including starches, fruits and vegetables, eggs, dairy, meat, poultry, and fish. The third part features microwave cookery, focusing on effective procedures for foods such as heating and defrosting, while the fourth part discusses creative meal planning and preparation. The book also includes extensive appendices covering timely topics such as current legislation governing food supply, recent dietary guidelines, meat and egg safe cooking regulations, cooking terms, cuisine terminology, as well as a buying guide and a spice and herb chart. What's New in the Sixth Edition: þ Includes a new section, Dietitian's Notes, that appears in numerous chapters and provides relevant health information þ Provides the latest American Dietary Guidelines and the updated Food Pyramid þ Offers expanded recipe selection, representing more cultural and geographic diversity þ Presents additional photos and figures to illustrate concepts þ Provides useful appendices and updated website addresses þ Contains perforated pages designed for ease of use
Author: Norman N Potter
Publisher: Springer
ISBN: 9789401572637
Category :
Languages : en
Pages : 752
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Book Description
Author: S. Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 1441914633
Category : Technology & Engineering
Languages : en
Pages : 150
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Book Description
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author: Jane Stephenson
Publisher: The Experiment, LLC
ISBN: 161519813X
Category : Health & Fitness
Languages : en
Pages : 361
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Book Description
Healthy eating is easier than ever with 12 essential nutrient values for over 4,500 foods right in your pocket! The Food Counter’s Pocket Companion is your indispensable guide to meeting your nutrition goals. Whether you’re seeking vegetarian and plant-based foods, looking to boost your fiber intake, or limiting saturated fat, salt, or sugar, this book is here to help you make informed choices. Find your favorite fresh, frozen, and prepared foods—including 100s of grocery store brands and 30 popular chain restaurants—under common sense, quick reference categories from A to Z. Plus, you’ll learn how to set your personal targets for calories, fluids, and key nutrients. At home or on the go, whether you need help navigating grocery store aisles or restaurant menus, this handbook takes the work (and tech) out of eating right for you. Make your food choices count with your pocket companion!
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
ISBN: 146149138X
Category : Technology & Engineering
Languages : en
Pages : 499
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Book Description
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
