Understanding Food: Principles And Preparation 6/e

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines, UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 6th Edition, is now available with MindTap Nutrition, a digital teaching and learning platform that powers students from memorization to mastery.

What's New
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.
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.
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.
HOW AND WHY inserts answer the questions most frequently asked by students, sparking natural curiosity and exercising the mind’s ability to answer.
CHAPTER REVIEW QUESTIONS help students prepare for both their class exams and the Academy of Nutrition and Dietetics registration examination.
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."

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.

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.
7. Meat.
8. Poultry.
9. Fish and Shellfish.
10. Milk.
11. Cheese.
12. Eggs.
13. Vegetables and Legumes.
14. Fruits.
15. Soups, Salads, and Gelatins.
16. Cereal Grains and Pastas.
17. Flours and Flour Mixtures.
18. Starches and Sauces.
19. Quick Breads.
20. Yeast Breads.
21. Sweeteners.
22. Fats and Oils.
23. Cakes and Cookies.
24. Pies and Pastries.
25. Candy.
26. Frozen Desserts.
27. Beverages.

Part IV: FOOD INDUSTRY.
28. Food Preservation.
29. Government Food Regulations.
30. Careers in Food and Nutrition.