Food Fundamentals

For introductory courses serving students who intend to pursue degrees and careers in food science, dietetics, or nutrition. This text integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and “Cultural Accents” features present a global perspective. Study aids include “Key Concepts” chapter roadmaps; “Science Notes” and “Industry Insights”; “Judging Points” to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.

Table of Contents

Chapter 1. Food for Today
Chapter 2. Nutrition and Food
Chapter 3. Food Safety
Chapter 4. Factors in Food Preparation
Chapter 5. Vegetables
Chapter 6. Fruits
Chapter 7. Salads and Salad Dressings
Chapter 8. Fats and Oils
Chapter 9. Carbohydrates: Sugar
Chapter 10. Carbohydrates: Starches and Cereals
Chapter 11. Proteins: Milk and Cheese
Chapter 12. Proteins: Eggs
Chapter 13. Proteins: Meats, Poultry, and Fish
Chapter 14. Leavening Agents
Chapter 15. Basics of Batters and Doughs
Chapter 16. Breads
Chapter 17. Cakes, Cookies, and Pastries
Chapter 18. Beverages
Chapter 19. Preserving Food
Chapter 20. Appendix: The Metric System
Chapter 21. Appendix: Some Food Additives
Chapter 22. Glossary