Dimensions of Food (5th Edition)

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Dimensions of Food (5th Edition)

Dimensions of Food (5th Edition) By Ph.D. Vickie A. Vaclavik, M.S. Marcia H. Pimentel, Ph.D. Marjorie M. Devine
2002 | 293 Pages | ISBN: 0849314259 | PDF | 53 MB

"Dimensions of Food, Fifth Edition" provides a variety of stimulating exercises and laboratory discussions through which the reader can better understand the multidimensional nature of food decisions and preparation. Students will explore food economics and labeling as well as the assessment of the nutrient quality of diets based on the use of the Food Guide Pyramid. Then they will observe demonstrations and experiments that provide the basics for understanding the functional and structural properties of the components of foods. Throughout the manual, the authors give careful attention to preserving major nutrients and palatability quality. Recipes have been designed with consideration to appearance, texture, and flavor.

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