Food Fundamentals — Margaret McWilliams (2013)

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Book Description

“Food Fundamentals, 10th Edition” 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. 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. — From product description.

Book Details

  • Author: Margaret McWilliams
  • Publisher: Pearson
  • Published Date: 2013
  • Published Year: 2013
  • Language: English
  • ISBN-13: 9780132747738

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