Vickie A. Vaclavik - Böcker
Visar alla böcker från författaren Vickie A. Vaclavik. Handla med fri frakt och snabb leverans.
3 produkter
3 produkter
2 788 kr
Skickas inom 10-15 vardagar
Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching.A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners, and baked goods. Part III features information on microwave cooking, and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes.Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines, Food Equivalents, Portions, Food Allergens, Food Additives, Legislation, Foodborne Illness, Cooking Terms, Herbs and Spices, and Plant Proteins.
1 467 kr
Skickas inom 10-15 vardagar
Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching.A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners, and baked goods. Part III features information on microwave cooking, and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes.Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines, Food Equivalents, Portions, Food Allergens, Food Additives, Legislation, Foodborne Illness, Cooking Terms, Herbs and Spices, and Plant Proteins.
402 kr
Skickas inom 5-8 vardagar
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use.Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application.Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov.V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science.Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist atthe Hannah Dairy Research Institute in Scotland for Five years before moving to the United States.Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.