9780132747738-0132747731-Food Fundamentals

Food Fundamentals

ISBN-13: 9780132747738
ISBN-10: 0132747731
Edition: 10
Author: Margaret McWilliams Ph.D. R.D. Professor Emeritus
Publication date: 2012
Publisher: Pearson
Format: Hardcover 528 pages
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Book details

ISBN-13: 9780132747738
ISBN-10: 0132747731
Edition: 10
Author: Margaret McWilliams Ph.D. R.D. Professor Emeritus
Publication date: 2012
Publisher: Pearson
Format: Hardcover 528 pages

Summary

Acknowledged authors Margaret McWilliams Ph.D. R.D. Professor Emeritus wrote Food Fundamentals comprising 528 pages back in 2012. Textbook and eTextbook are published under ISBN 0132747731 and 9780132747738. Since then Food Fundamentals textbook was available to sell back to BooksRun online for the top buyback price of $ 5.73 or rent at the marketplace.

Description

FOOD FUNDAMENTALS, 10/e 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.

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