For the freshman/sophomore level of the introductory foods course at universities and community colleges.A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

Introductory foods

Cookbooks, Food & Wine

Bennion, Marion

Canning & Preserving

Macmillan

Introductory Foods

Macmillan Publishing

For the freshman/sophomore level of the introductory foods course at universities and community colleges.A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

PRENTICE/HALL

Clinical nutrition

Harper&Row

Food preparation and processing have been undergoing many changes in recent years, since both the food industry and the average consumer have become more sophisticated in their knowledge and approach to food. Economic and political factors have further influenced food manufacture and consumption, so not only is food complex in its chemical composition and physical structure, but it has also become complex in its economic, social, political and emotional impact on people and populations. This book is designed for the college student who has already had an introduction to the study of food as well as some background in chemistry. The emphasis of the book is on the chemical and physical structure of food and the effects of processing and preparation on its properties. Research studies are often cited to support the discussion, although the review of research on each topic is not meant to be exhaustive.

The Science of Food

HarperCollins, Publishers

For the freshman/sophomore level of the introductory foods course at universities and community colleges.A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation. For Dietitians and those in family and consumer sciences.

Scheule, Barbara

Pearson College Div

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

Business & Money

Industries

A market-leading introduction to all things food. Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts. Teaching and Learning Experience This text will provide a better teaching and learning experience—for you and your students. It provides: <ul>
<li> A practical perspective: Chapters help students connect text material to the real world. </li>
<li> Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture. </li>
<li> Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field. </li>
<li> Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching. </li> </ul>

Introductory Foods (14th Edition)

Scheule Ph.D. RDN, Barbara

Pearson

Great interest has been expressed in human nutrition during recent years, on both a national and an international basis. In this book, the theoretical background for giving nutritional care is treated, with lesser emphasis on the skills involved in dietetic practice. The text is organized into six units. Unit 1 introduces the student to the process of giving nutritional care and describes the tools to use in this process. A short discussion of food and drug interactions is included in this section. Unit 2 addresses problems of over- and under-nutrition, including discussions of obesity, malnutrition, anorexia nervosa and nutritional anemias. Unit 3 focuses on nutritional problems in times of stress, with discussions of the effects of trauma, surgery, fevers and burns. Parenteral and tube feeding are discussed in this unit, as are some of the nutritional problems associated with cancer. Unit 4 describes gastrointestinal disorders and their associated nutritional problems. It also includes a discussion of food allergies. Unit 5 treats various metabolic abnormalities including diabetes mellitus, liver disorders, alcohol metabolism, hypoglycemia and gout. Unit 6 discusses cardiovascular and renal disorders with associated nutritional problems.

Clinical Nutrition

Medical Books

John Wiley&Sons, Inc.

See the best price to sell, buy, or rent books by Bennion, Marion. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Bennion, Marion

See the best price to sell, buy, or rent books by Bennion, Marion. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Introductory foods

Introductory Foods

Introductory Foods

Clinical nutrition

The Science of Food

Introductory Foods

Introductory Foods

Introductory Foods

Introductory Foods (14th Edition)

Clinical Nutrition