Understanding Food,
6th Edition

Amy Christine Brown

ISBN-13: 9781337557566
Copyright 2019 | Published
704 pages | List Price: USD $359.95

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.


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.

  • Amy Christine Brown

    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.

  • MINDTAP FOR NUTRITION: You know what's best for your students and you can easily deliver it with MindTap! Guiding students step by step through their course, the clear and engaging learning path in MindTap includes powerful student tools and resources, including readings, videos, Diet & Wellness Plus, pop-up tutors, assessments and more. Instructors can maximize student and course success by customizing the learning path and adding their favorite resources.

  • NEW FULL-COLOR DESIGN: For the first time, UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is now in full color. A rich four-color design appeals to today's learners, adds impact to the book's charts and graphs and makes the information clearer and more engaging.

  • UP-TO-DATE CONTENT: All content and research findings throughout the sixth edition have been updated to reflect the 2015 Dietary Guidelines.

  • 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.

  • CALORIE CONTROL teaches students how to identify food sources of kcalories, how many daily kcalories are recommended, and how to practice portion control.

  • 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.

  • FOOD ADDITIVE INFORMATION has been incorporated throughout the book.

  • 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."

  • CHAPTER REVIEW QUESTIONS help students prepare for both their class exams and the Academy of Nutrition and Dietetics registration examination.

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.

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