ABSTRACT

A popular workbook, Dimensions of Food has been imparting knowledge of foods to students of nutrition and dietetics, food science, and other food-related fields for three decades. Updated to reflect the latest trends and regulations, the fifth edition includes current information regarding nutrition, food legislation and mandated food labeling, and

part |2 pages

PART I : Dimensions of Food

chapter |8 pages

A. ECONOMIC DIMENSIONS

chapter |12 pages

B. NUTRITIONAL DIMENSIONS

chapter C|6 pages

C. Palatability Dimensions

chapter |8 pages

D. CHEMICAL DIMENSIONS1

chapter |10 pages

E. SANITARY DIMENSIONS

chapter |10 pages

F. FOOD PROCESSING DIMENSIONS

part |2 pages

PART II: Food Principles

chapter |16 pages

B. Cereal and Starch

chapter C|30 pages

C. Fruits and Vegetables

chapter |18 pages

D. Meat, Poultry, and Fish

chapter |14 pages

E. Plant Proteins

chapter |18 pages

F. Eggs and Egg Products

chapter |12 pages

G. Milk and Milk Products

chapter |10 pages

H. Fats and Oils

chapter I|10 pages

I. Sugars, Sweeteners

chapter |34 pages

J. Batters and Doughs

part |2 pages

PART III: Heating Foods by Microwave

chapter |14 pages

Microwave Cooking

part |2 pages

PART IV: Meal Management

chapter |14 pages

Meal Management