CTE Understanding Food: Principles and Preparation with CB VitalSource eBook 5th Edition
Amy Christine Brown
ISBN-13: 9789814617185 | ISBN-10: 9814617180
© 2015 | Published |  496  Pages

Binding Format:

Paperback/Softcover Book/Jrnal
Cengage Technology Edition combines a full ebook or digital solutions package with each print edition. Use this new hybrid edition for maximum flexibility and benefits.
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CB VitalSource eBook – The ultimate eBook experience has arrived! Easily access our eBooks with features that will improve your reading experience, and tools to help you take notes and organize your studies.

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles—and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read

    1. Food Selection
    2. Food Evaluation.
    3. Chemistry of Food Composition.
    4. Food Safety.
    5. Food Preparation Basics.
    6. Meal Management.
    Protein-Meat, Poultry, Fish, Dairy, and Eggs.
    7. Meat.
    8. Poultry.
    9. Fish and Shellfish.
    10. Milk.
    11. Cheese.
    12. Eggs.
    Phytochemicals-Vegetables, Fruits, Soups, and Salads.
    13. Vegetables and Legumes.
    14. Fruits.
    15. Soups, Salads, and Gelatins.
    Complex Carbohydrates-Cereals, Flour, and Breads.
    16. Cereal Grains and Pastas.
    17. Flours and Flour Mixtures.
    18. Starches and Sauces.
    19. Quick Breads.
    20. Yeast Breads.
    Desserts-Refined Carbohydrates and Fat.
    21. Sweeteners.
    22. Fats and Oils.
    23. Cakes and Cookies.
    24. Pies and Pastries.
    25. Candy.
    26. Frozen Desserts.
    27. Beverages.
    28. Food Preservation.
    29. Government Food Regulations.
    30. Careers in Food and Nutrition.

    • The text has been thoroughly updated to include the latest research, examples, and techniques related to food principles.
    • This text uniquely integrates nutrition, dietetics, food industry, and food service topics, giving students a full overview of the different dimensions of food principles. The food-specific chapters are organized to follow a typical syllabus centered on the major food groups. Chapter 29: Food Careers showcases the variety of career options students have in the food industry.
    • "Chemist’s Corner" features dive deeper into the scientific principles and methodologies relevant to food preparation and the food industry.
    • "How & Why?" features further explain terms, processes, and distinctions important in food science and preparation, answering common questions about the chapter material.
    • "Nutrient Content" boxes supply specific data on the nutritional content of different foods.
    • "Calorie Control" features explore the energy value of foods and emphasize portion control—a topic of great interest to students both as individuals and as future food service professionals catering to weight-conscious clientele.
    • "Problems and Their Causes" tables identify common food preparation errors and explain how to avoid them.
    • "Career Corner" features profile real people working in the fields of foods and nutrition, sharing their experiences and giving students a look into real-world issues affecting these professions.
    • A sixteen-page, four-color insert displays detailed photographs of various foods covered throughout the text. The text also includes numerous photos and illustrations to provide a visual context to the concepts being presented.
    • Food-related websites are included at the end of each chapter to help facilitate additional student learning and research.
    • End-of-chapter text and pictorial summaries reinforce the information presented throughout each chapter.
    • An updated LAB MANUAL includes recipes and experiments appropriate for a food principles and food preparation course, covering all the major food categories in the text. It can be bundled with the text for a valuable discount.
    • New information in many chapters covers evolving trends in the food industry such as electronic noses, lean finely textured beef, DNA bar coding of fish, black and red rice varieties, and the sous-vide heat preservation technique, as well as recent related legislation such as the FDA Food Safety Modernization Act; Healthy, Hunger-Free Kids Act of 2010; and Patient Protection and Affordable Care Act of 2010.
    • Discussions of many important topics, including formation of saturated and supersaturated solutions, nonnutritive sweeteners, and interfering agents, have been expanded.
    • The presentation of many topics has been enhanced and clarified; examples include the discussions of induction, protein contraction and relaxation, meat quality problems, pasteurization techniques, enzymes used in cheese production, bouillons, proofing of bread dough, surfactants and emulsifiers, descriptive terms for pastry (laminated vs. nonlaminated; long flake, short flake, and meay textures), and food package health claims. The use of potentially confusing terms related to energy measurement and sugars is now clear and consistent.
    • New figures demonstrate the gap between average U.S. dietary intakes and the Dietary Guidelines recommendations, forms of dispersion destabilization, a healthy meal plan, a cycle menu, methods of modifying commercial starches, varieties of unshortened cakes, laminated and nonlaminated pastries, saturated and supersaturated solutions, and commercial freeze-drying.
    • The discussions of types of grains and flours have been reorganized to distinguish gluten-containing and gluten-free foods, and the presentation of yeast bread preparation, including the accompanying figures, has been reorganized to better reflect the chronology of this process.
    • New "Chemist's Corner" features explore solute concentrations, the measurement of food protein, factors affecting fatty acid melting points, and factors promoting small crystal formation in candies.
For more information about these supplements, or to obtain them, contact your Learning Consultant

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  • Amy Christine Brown received her PhD from Virginia Polytechnic Institute and State University in 1986 in the field of Human Nutrition and Foods. She has been a college professor and a registered dietitian with the Academy of Nutrition and Dietetics since 1986. Dr. Brown currently teaches at the University of Hawaii's John A. Burns School of Medicine in the Department of Complementary and Alternative Medicine. Her research interests are in the area of bioactive plant substances beneficial to health and medical nutrition therapy. Some of the studies she has conducted include "Diet and Crohn's disease," "Potentially harmful herbal supplements," "Kava beverage consumption and the effect on liver function tests," and "The effectiveness of kukui nut oil in treating psoriasis." Selected research journal publications include: "Position of the American Dietetic Association: functional foods" ("Journal of the American Dietetic Association" ); "The Hawaii Diet: Ad libitum high carbohydrate, low fat multi-cultural diet for the reduction of chronic disease risk factors" ("Hawaii Medical Journal"); "Lupus erythematosus and nutrition: A review" ("Journal of Renal Nutrition"); "Dietary survey of Hopi elementary school students" ("Journal of the American Dietetic Association"); "Serum cholesterol levels of nondiabetic and streptozotocin-diabetic rats" ("Artery"); "Infant feeding practices of migrant farm laborers in northern Colorado" ("Journal of the American Dietetic Association"); "Body mass index and perceived weight status in young adults" ("Journal of Community Health"); "Dietary intake and body composition of Mike Pigg—1988 Triathlete of the Year" ("Clinical Sports Medicine"); and numerous newspaper nutrition columns.