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

Bennion, Marion

Cookbooks, Food & Wine

Pearson

For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. A market-¿leading introduction to all things food Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colors and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.

Introductory Foods (What's New in Culinary & Hospitality)

Frye MS RDN, Amanda

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

Books by Scheule Ph.D. RDN, Barbara

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

Introductory Foods (14th Edition)

Introductory Foods (What's New in Culinary & Hospitality)