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Author: Ann Thomas
Publisher: Chelsea House
ISBN: 9780791069790
Category : Juvenile Nonfiction
Languages : en
Pages : 32
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Book Description
Presents information on the fats, oils, and sweets group of the USDA Food Guide Pyramid, describing some of the foods in this group, their uses, how they are processed, and their role in nutrition.
Author: Ann Thomas
Publisher: Chelsea House
ISBN: 9780791069790
Category : Juvenile Nonfiction
Languages : en
Pages : 32
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Book Description
Presents information on the fats, oils, and sweets group of the USDA Food Guide Pyramid, describing some of the foods in this group, their uses, how they are processed, and their role in nutrition.
Author: Robin Nelson
Publisher: Lerner Publications
ISBN: 0822517701
Category : Juvenile Nonfiction
Languages : en
Pages : 28
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Book Description
An introduction to fats and sweets and the part they play in a healthy diet.
Author: Helen Frost
Publisher: Capstone
ISBN: 9780736848923
Category : Juvenile Nonfiction
Languages : en
Pages : 30
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Book Description
Simple text and photographs show fats, oils, and sugary foods, and explain how you can make healthy food choices.
Author:
Publisher:
ISBN: 9780822550853
Category :
Languages : en
Pages : 24
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Book Description
Are your students hungry for information about healthy eating? This appealing new series contains appetizing photographs, easy-to-read text, and helpful food pyramid diagrams to teach students how to plan a sound diet. These books are sure to feed the minds of new readers with healthy information about the food groups.
Author: Carol Parenzan Smalley
Publisher: Children's Press(CT)
ISBN: 9780516252896
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
The popular Rookie Books expand their horizons - to all corners of the globe! With this series all about geography, emergent readers will take off on adventures to cities, nations, waterways, and habitats around the world...and right in their own backyards.
Author: Cynthia Fitterer Klingel
Publisher: Gareth Stevens Publishing
ISBN: 9780836830569
Category : Cooking
Languages : en
Pages : 30
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Book Description
Provides a simple explanation of the role that fats and sweets play in good nutrition.
Author: Janice R. Hermann
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 4
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Book Description
Author: Cynthia Fitterer Klingel
Publisher: Turtleback Books
ISBN: 9781417751570
Category : Juvenile Nonfiction
Languages : en
Pages :
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Book Description
Provides a simple explanation of the role that fats and sweets play in good nutrition.
Author: Jean-Pierre Montmayeur
Publisher: CRC Press
ISBN: 1420067761
Category : Medical
Languages : en
Pages : 646
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Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author: Kanes K. Rajah
Publisher: John Wiley & Sons
ISBN: 1118788761
Category : Technology & Engineering
Languages : en
Pages : 355
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Book Description
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
