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Understanding Food: Principles and Preparation,
6th Edition

Amy Christine Brown

ISBN-13: 9781337557566 | ISBN-10: 1337557560

Copyright 2019

| Published 2018

| 704 pages

List Price USD $286.95

Overview

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to food, food preparation, food service and food science. Integrating these key topics with relevant information about nutrition and the food industry, this best-selling text 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, and the sixth edition is now available with MindTap Nutrition--a digital learning platform that lets you learn how, when and where you want--even on your mobile! With features like self-assessments, pop-up tutors, videos and an interactive ebook, MindTap Nutrition makes studying a breeze.

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Meet the Authors

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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.

  • PICTORIAL SUMMARIES: A proven favorite with readers, the Pictorial Summaries features that end each chapter have been completely revamped, using a combination of art and narrative text to encapsulate the key concepts in each chapter for student review.
  • PROBLEMS AND CAUSES TABLES summarize the problems that may occur when preparing specific food products and describe the possible causes, providing students with a handy reference tool for deciphering "what went wrong."
  • KEY TERMS WITH A RUNNING GLOSSARY, boldfaced in the text, key terms are defined on the same page they appear on to allow for quick review of the essential vocabulary in each chapter. A glossary at the end of the book assembles all the key terms in one place.
  • CHEMIST’S CORNER features provide more advanced information on food chemistry for students and instructors who wish to further explore this topic, allowing flexibility in the level of food chemistry presented within the individual course.
  • HOW AND WHY inserts answer the questions most frequently asked by students, sparking natural curiosity and exercising the mind’s ability to answer.
  • CALORIE CONTROL teaches students how to identify food sources of kcalories, how many daily kcalories are recommended, and how to practice portion control.
  • CAREER CORNER features provide interviews with people working in the food and nutrition arena to help students on their career path.
  • FOOD ADDITIVE INFORMATION has been incorporated throughout the book.
  • CHAPTER REVIEW QUESTIONS help students prepare for both their class exams and the Academy of Nutrition and Dietetics registration examination.

Table of Contents

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Part I: FOOD SCIENCE AND NUTRITION.
1. Food Selection
2. Food Evaluation.
3. Chemistry of Food Composition.
Part II: FOOD SERVICE.
4. Food Safety.
5. Food Preparation Basics.
6. Meal Management.
Part III: FOODS.
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.
Water--Beverages.
27. Beverages.
Part IV: FOOD INDUSTRY.
28. Food Preservation.
29. Government Food Regulations.
30. Careers in Food and Nutrition.

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

Lab Manual for Brown's Understanding Food: Principles and Preparation, 5th

ISBN13:9781133607168
ISBN10:1133607160
Lab Manual

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Cengage Testing, powered by Cognero® for Brown's Understanding Food: Principles and Preparation, Instant Access

ISBN13:9781337557641
ISBN10:1337557641
Cengage Testing Powered by Cognero® is a flexible, online system that allows you to import, edit and manipulate content from the text’s test bank or elsewhere, including your own favorite test questions; create multiple test versions in an instant; and deliver tests from your LMS, your classroom or wherever you want.

Instructor's Website for Brown's Understanding Food: Principles and Preparation, 6th

ISBN13:9781337557900
ISBN10:1337557900
Everything you need for your course in one place! This collection of product-specific lecture and class tools is available online via the instructor resource center.

Online Instructor's Manual for Brown's Understanding Food: Principles and Preparation, 6th

ISBN13:9781337557931
ISBN10:1337557935
Streamline and maximize the effectiveness of your course preparation with the teaching resources in the Instructor's Manual.

PowerPoint® for Brown's Understanding Food: Principles and Preparation, 6th

ISBN13:9781337557948
ISBN10:1337557943
Microsoft® PowerPoint® slides let you incorporate the text right into your lectures.

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Pricing Options

Understanding Food

  • ISBN-10: 1337557560
  • ISBN-13: 9781337557566

Price USD$ 286.95

eBook: Understanding Food 12Months

  • ISBN-10: 8000027429
  • ISBN-13: 9788000027425

Price USD$ 55.49

MindTap: Understanding Food 12Months

  • ISBN-10: 8000012804
  • ISBN-13: 9788000012803

Price USD$ 113.00

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