Product Description: Food Around the World: A Cultural Perspective, 3e, examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines...read more

Product Description:     This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods.   Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety...read more

Product Description: This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those interested in food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers...read more

Product Description: Now available from Tate Publishing under ISBN #9781627468008.

An introduction to the world of food science, offering an understanding of the complexities of food from chemistry and physics perspectives. The book guides readers through difficult concepts, enabling them to apply principles and practices in their work. This edition has been completely revised.

For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments. This text fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States, this edition provides an in-depth study of this broad-based management challenge.

Product Description: Completely revised in a new edition, this laboratory manual is designed to help readers illustrate many of the principles of food science. Careful preparation and evaluation of the samples in each experiment develop important laboratory skills...read more

For Experimental Foods Laboratory and Laboratory Food Science courses. This laboratory manual is designed to help students illustrate many of the principles of food science. Guidelines for careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Guided analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment. (view table of contents)

Product Description: Book by McWilliams, Margaret

Discusses the fundamentals of nutrition and offers guidance on how to meet the nutritional needs of infants and children

Describes the importance of exercise, good eating habits, natural foods, and weight control to good health and provides tips on how to give up smoking