Dimensions of Food, Sixth Edition
Crc Press Inc (Verlag)
978-0-8493-9198-9 (ISBN)
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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:
þIncludes a new section, Dietitian's Notes, that appears in numerous chapters and provides relevant health information
þProvides the latest American Dietary Guidelines and the updated Food Pyramid
þOffers expanded recipe selection, representing more cultural and geographic diversity
þPresents additional photos and figures to illustrate concepts
þProvides useful appendices and updated website addresses
þContains perforated pages designed for ease of use
DIMENSIONS OF FOOD
Economic Dimensions
Nutritional Dimensions
Palatability Dimensions
Chemical Dimensions
Sanitary Dimensions
Food Processing Dimensions
FOOD PRINCIPLES
Measurements, Use of Ingredients, and Laboratory Techniques
Cereal and Starch
Fruits and Vegetables
Meat, Poultry, and Fish
Plant Proteins
Eggs and Egg Products
Milk and Milk Products
Fats and Oils
Sugars, Sweeteners
Batters and Doughs
HEATING FOODS BY MICROWAVE
Microwave Cooking
MEAL MANAGEMENT
Meal Management
APPENDICES
A.Legislation Governing the Food Supply
B.Food Guides and Dietary Guidelines
C.Some Food Equivalents
D.Average Serving or Portion of Foods
E.Food Additives
F.pH of Some Common Foods
G-I Major Bacterial Foodborne Illnesses
G-II.Meat and Egg Cooking Regulations
H.Heat Transfer
I.Symbols for Measurements and Weights
J.Notes on Test for Presence of Ascorbic Acid
K-I. Cooking Terms
K-II.Cuisine Terminology
L.Buying Guide
M.Spice and Herb Chart
N.Plant Proteins
O.Websites -Frozen Desserts
| Erscheint lt. Verlag | 17.5.2006 |
|---|---|
| Zusatzinfo | 238 Tables, black and white; 110 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Gewicht | 794 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| ISBN-10 | 0-8493-9198-9 / 0849391989 |
| ISBN-13 | 978-0-8493-9198-9 / 9780849391989 |
| Zustand | Neuware |
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