Brown's UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 7th Edition, is your guide to food, food science, food safety, food preparation and food service. Integrating these key topics with relevant information about nutrition and the food industry, this best-selling title gives you a thorough overview of the different dimensions of food principles and insight into the variety of career options available in the nutrition and food industry. This edition is available with MindTap, a digital learning platform that lets you learn how, when and where you want. With features like Diet and Wellness Plus nutrition analysis, self-assessments, pop-up tutors, videos and an interactive eBook, MindTap Nutrition makes studying a breeze.
PART I FOOD SCIENCE AND NUTRITION
1 Food Selection
2 Food Evaluation
3 Chemistry of Food Composition
PART II FOOD SERVICE
4 Food Safety
5 Meal Management
6 Food Preparation Basics
PART III FOODS PROTEIN—MEAT, POULTRY, FISH, DAIRY, & EGGS
7 Meat
8 Poultry
9 Fish and Shellfish
10 Milk
11 Cheese
12 Eggs
PHYTOCHEMICALS— VEGETABLES, FRUITS, SOUPS, & SALADS
13 Vegetables and Legumes
14 Fruits
15 Soups, Salads, and Gelatins
COMPLEX CARBOHYDRATES— CEREALS, FLOUR, BREADS
16 Starches and Sauces
17 Cereal, Grains, and Pastas
18 Flours and Flour Mixtures
19 Quick Breads
20 Yeast Breads
DESSERTS—REFINED CARBOHYDRATES & FAT
21 Sweeteners
22 Fats and Oils
23 Cakes and Cookies
24 Pastries and Pies
25 Candy
26 Frozen Desserts
WATER—BEVERAGES
27 Beverages
PART IV FOOD INDUSTRY
28 Food Preservation
29 Government Food Regulations
30 Careers in Food and Nutrition
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Amy Christine Brown
Amy Christine Brown received her PhD from Virginia Polytechnic Institute and State University in 1986 in the field of Human Nutrition and Foods. She has been a college professor and a registered dietitian with the Academy of Nutrition and Dietetics since 1986. Dr. Brown currently teaches at the University of Hawaii's John A. Burns School of Medicine in the Department of Complementary and Alternative Medicine. Her research interests are in the area of bioactive plant substances beneficial to health and medical nutrition therapy. Some of the studies she has conducted include "Diet and Crohn's disease," "Potentially harmful herbal supplements," "Kava beverage consumption and the effect on liver function tests," and "The effectiveness of kukui nut oil in treating psoriasis." Selected research journal publications include: "Position of the American Dietetic Association: functional foods" ("Journal of the American Dietetic Association" ); "The Hawaii Diet: Ad libitum high carbohydrate, low fat multi-cultural diet for the reduction of chronic disease risk factors" ("Hawaii Medical Journal"); "Lupus erythematosus and nutrition: A review" ("Journal of Renal Nutrition"); "Dietary survey of Hopi elementary school students" ("Journal of the American Dietetic Association"); "Serum cholesterol levels of nondiabetic and streptozotocin-diabetic rats" ("Artery"); "Infant feeding practices of migrant farm laborers in northern Colorado" ("Journal of the American Dietetic Association"); "Body mass index and perceived weight status in young adults" ("Journal of Community Health"); "Dietary intake and body composition of Mike Pigg—1988 Triathlete of the Year" ("Clinical Sports Medicine"); and numerous newspaper nutrition columns.
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NEW Videos illustrate food principles and preparation.
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Coverage is updated to include plant-based diets and food options.
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New updates reflect the Dietary Guidelines, 2020–2025.
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NEW Appendix includes Food Chemistry Composition Basics.
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NEW Culinary Math feature has been added for menu, measurement and conversion techniques.
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NEW professional kitchen and food preparation equipment has been added, explained and illustrated with photos.
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Designs have been updated with full color images throughout, with an emphasis on updated photos of kitchen equipment. A rich design appeals to today's learners, adds impact to the book's charts and graphs and makes the information clearer and more engaging.
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Problems and causes tables summarize the problems that may occur when preparing specific food products and describe the possible causes, providing students with a handy reference tool for deciphering "what went wrong."
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Pictorial summaries: A proven favorite with readers, the Pictorial Summaries features close out each chapter with a combination of art and narrative text to encapsulate the key concepts for student review.
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Chapter review questions help students prepare for both their class exams and the Academy of Nutrition and Dietetics registration examination.
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KEY TERMS WITH A RUNNING GLOSSARY, boldfaced in the text, key terms are defined on the same page they appear on to allow for quick review of the essential vocabulary in each chapter. A glossary at the end of the book assembles all the key terms in one place.
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