Understanding Food: Principles and Preparation

Book Preface

Comprehensive is the word that describes Understanding Food. It brings together the most current information in food science, nutrition, and food service. Founded on research from more than 35 journals covering these disciplines, the text incorporates the very latest information on food— its science and its application. Understanding Food, 4th edition, provides students with a broad foundation to launch a career in any of these foodrelated fields.

ORGANIZATION OF CONTENT

Understanding Food is organized according to the various food disciplines. Part I represents information related to food science and nutrition, such as food selection, sensory and physical evaluation, and food chemistry. Part II covers aspects of food service from food safety, food preparation basics, and meal management. Part III covers all of the standard food items arranged into protein (meat, poultry, fi sh, dairy, and eggs); phytochemicals (vegetables, fruits, soups, salads, and gelatins);
complex carbohydrates (cereals, flour, breads); refined carbohydrates and fat (sweeteners, fats and oils, cakes and cookies, pies and pastries, candy, and frozen desserts); and water (beverages) groupings. Part IV relates to the food industry in terms of food preservation, government food regulations, and food careers. The chapter on food careers introduces students to the many careers associated with a basic foods course. In addition, the Professional Profi le feature, found in many chapters, spotlights individuals working in various aspects in the food industry, so students really get a hands-on understanding of various career opportunities. Extensive appendixes provide additional key information, including approximate food measurements, weights and measures, storage temperatures, ingredient substitutions, fl avorings and seasonings, and more.