Food Fundamentals (Subscription)

10th Edition

Margaret McWilliams Ph.D., R.D., Professor Emeritus
eISBN-13: 9780133073706

eBook Features

Rent or Buy from $ 44.99 USD
Note: We do not guarantee supplemental material with textbooks (e.g. CD's, Music, DVD's, Access Code, or Lab Manuals)

Additional Book Details

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.

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.

Sold By Prentice Hall
ISBNs 9780133073706, 013307370X
Number of Pages 555
Edition 10th