Understanding Food

✏Book Title : Understanding Food Principles and Preparation
✏Author : Amy Christine Brown
✏Publisher : Cengage Learning
✏Release Date : 2014-02-26
✏Pages : 704
✏ISBN : 9781285954493
✏Available Language : English, Spanish, And French

✏Understanding Food Principles and Preparation Book Summary : UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

✏Book Title : Understanding Food Principles and Preparation
✏Author : Amy Christine Brown
✏Publisher : Cengage Learning
✏Release Date : 2010-06-01
✏Pages : 704
✏ISBN : 9780538734981
✏Available Language : English, Spanish, And French

✏Understanding Food Principles and Preparation Book Summary : UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

✏Book Title : Understanding Food Principles and Preparation
✏Author : Amy Christine Brown
✏Publisher : Cengage Learning
✏Release Date : 2018-01-01
✏Pages : 704
✏ISBN : 9781337557566
✏Available Language : English, Spanish, And French

✏Understanding Food Principles and Preparation Book Summary : UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive in coverage, this best-selling food fundamentals text thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The sixth edition discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and explores the various aspects of food service, including meal planning, basic food preparation, equipment, food preservation and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

✏Book Title : Understanding Food Principles and Preparation
✏Author : Amy Brown
✏Publisher : Cengage Learning
✏Release Date : 2007-04-03
✏Pages : 696
✏ISBN : 9780495107453
✏Available Language : English, Spanish, And French

✏Understanding Food Principles and Preparation Book Summary : UNDERSTANDING FOOD, Third Edition is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, UNDERSTANDING FOOD thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting... and something worth holding on to! Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

✏Book Title : Understanding Food Science and Technology
✏Author : Peter S. Murano
✏Publisher : Brooks/Cole Publishing Company
✏Release Date : 2003
✏Pages : 449
✏ISBN : 053454486X
✏Available Language : English, Spanish, And French

✏Understanding Food Science and Technology Book Summary : A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

📒Everyone Eats ✍ E. N. Anderson

✏Book Title : Everyone Eats
✏Author : E. N. Anderson
✏Publisher : NYU Press
✏Release Date : 2014-02-07
✏Pages : 362
✏ISBN : 9780814789162
✏Available Language : English, Spanish, And French

✏Everyone Eats Book Summary : Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

✏Book Title : Access to Affordable and Nutritious Food Measuring and Understanding Food Deserts and Their Consequences
✏Author : Michele Ver Ploeg
✏Publisher : DIANE Publishing
✏Release Date : 2010-02
✏Pages : 150
✏ISBN : 9781437921342
✏Available Language : English, Spanish, And French

✏Access to Affordable and Nutritious Food Measuring and Understanding Food Deserts and Their Consequences Book Summary : The Food, Conservation, and Energy Act of 2008 directed the U.S. Dept. of Agr. to conduct a 1-year study to assess the extent of areas with limited access to affordable and nutritious food, identify characteristics and causes of such areas, consider how limited access affects local populations, and outline recommend. to address the problem. This report presents the findings of the study, which include results from two conferences of national and internat. authorities on food deserts and a set of research studies. It also includes reviews of existing literature, a national-level assessment of access to large grocery stores and supermarkets, analysis of the economic and public health effects of limited access, and a discussion of existing policy interventions. Illus.

📒Understanding Food Systems ✍ Ruth MacDonald

✏Book Title : Understanding Food Systems
✏Author : Ruth MacDonald
✏Publisher : Academic Press
✏Release Date : 2017-05-25
✏Pages : 372
✏ISBN : 9780128044858
✏Available Language : English, Spanish, And French

✏Understanding Food Systems Book Summary : Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics

✏Book Title : Understanding Food Microbiology
✏Author :
✏Publisher :
✏Release Date :
✏Pages :
✏ISBN : 9783667610
✏Available Language : English, Spanish, And French

✏Understanding Food Microbiology Book Summary :

✏Book Title : Understanding Food Insecurity
✏Author : Maria Sassi
✏Publisher : Springer
✏Release Date : 2017-10-24
✏Pages : 132
✏ISBN : 9783319703626
✏Available Language : English, Spanish, And French

✏Understanding Food Insecurity Book Summary : This book provides a comprehensive overview of key aspects of food insecurity, including definitional and conceptual issues, information systems and data sources, indicators, and policies. The aim is to equip readers with a sound understanding of the subject that will assist in the recognition of food insecurity and the design of suitable responses. The early chapters discuss the evolution and limitations of the concept and provide a set of conceptual frameworks for the analysis of food security. Systems used to collect data and their evolution over time are then explained, and the most commonly adopted indicators for monitoring food security are presented. Approaches to food security are then thoroughly reviewed decade by decade. Specific attention is paid to the food insecurity challenge in the new millennium, focusing particularly on recent food crises and institutional and policy-related consequences. Finally, the specific terminology of food aid and assistance is examined, with discussion of the instruments recently adopted in the food aid system. This book will be an informative and stimulating resource for both students and professionals.