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Dimensions of food

Dimensions of food

Current food and nutrition issues are explored in this comprehensive manual of laboratory exercises designed to teach students the multidimensional nature of food decisions and use. The four major sections of the manual are entitled 1) dimensions of food, 2) food principles, 3) heating foods by microwave, and 4) meal management. An overview of the dimensions of food considers how economic, nutritional, palatability, chemical, sanitary, and food processing characteristics contribute to food decisions. The food principles section reviews measurement techniques and demonstrates basic scientific principles of food preparation through experiments with 1) fruits and vegetables, 2) starch and starch products, 3) eggs, 4) meat, poultry, fish, 5) plant proteins, 6) milk and cheese, 7) batters and doughs, 8) emulsions, and 9) sugars. Proper procedures are described for defrosting, reheating, and cooking various foods, by microwave. Aspects of meal management that are examined include analyzing menus for palatability, modifying menus to decrease calories, and meal planning and preparation. Each unit contains objectives and a list of key terms. Illustrations help clarify key concepts, and questions and problems and focus on the application of basic principles to actual situations. Appendices provide background information about dietary requirements and guidelines, food legislation, food additives, food preservation, nutrient stability, and nutrition resources. (aje)

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