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Download Understanding Food: Principles and Preparation (Available Titles CourseMate) ePub

by Amy Christine Brown

Download Understanding Food: Principles and Preparation (Available Titles CourseMate) ePub
  • ISBN 0538734981
  • ISBN13 978-0538734981
  • Language English
  • Author Amy Christine Brown
  • Publisher Cengage Learning; 4 edition (June 1, 2010)
  • Pages 704
  • Formats txt lrf lit mobi
  • Category Different
  • Subcategory Medicine and Health Sciences
  • Size ePub 1215 kb
  • Size Fb2 1963 kb
  • Rating: 4.3
  • Votes: 625

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.

Lab Manual for Brown's Understanding Food: Principles and Preparation, 5t. Amy Christine Brown received her PhD from Virginia Polytechnic Institute and State University in 1986 in the field of Human Nutrition and Foods.

Lab Manual for Brown's Understanding Food: Principles and Preparation, 5th. Amy Christine Brown. 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.

The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation .

The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items.

0Pages: 3year: 14/15. 0. Food proteins and eggs. 0Pages: 3year: 14/15.

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Download all chapters of Understanding Food Principles and Preparation 5th . Note : this is not a text book. File Format : PDF or Word.

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Talk about Understanding Food: Principles and Preparation (Available Titles CourseMate)


Uylo
When I needed this book for a class, I chose to rent it. I was supposed to buy the newer edition, which would've cost about $300. I'd seen reviews that the new edition has very, very few and minimal changes, so I rented the older version, for $40. I didn't expect I would use it much, and certainly didn't think I'd actually want to keep it.

Turns out that for the science side of understanding food, it's really well written. It's concise, and it makes the concepts easy to understand. Admittedly, it's not a current edition. But I was able to purchase a copy (after returning my rental copy) for $9, and I'm happy to have it in my library as I move forward toward becoming a registered dietitian.
LØV€ YØỮ
I gave this a two star rating, because while it is is good condition and arrived on time, the book is printed in black and white. It looks as though it was purposely printed as a copy and rebound. I am very disappointed that I was not informed that this expensive book was a black and white print. It seems extremely odd that a text book that includes pictures and diagrams would be in black and white print. Especially, since the material covered (Food) should be viewed in color for proper observation, at the least. Due to the black and white print, it should be noted plainly in sight for the buyer to be aware of what they are to expect and the price is too high for a black and white print textbook.
Small Black
I am currently taking a nutrition course and I love this book. It is like the foundation for understanding the concepts of the foods we eat everyday. The chapters are short for the most part, but it contains very good information. I also like the chemist corner and how & why sections. Another aspect of this book is the profiles for the different professionals and wished the author would have shown more.The only other downside is the price, wish it was a cheaper option to actually purchase this book instead of just renting it.
FRAY
Basic textbook, but there is a newer (much more expensive) edition out now. Unfortunately, my prof wants us to have the newer edition. Going to rent that one, since this has basically the same info and I can use it after class and returning the rental.
Gtonydne
This was an excellent source of information and with a modern upgrade could become one again. There is a lot of information spread out too far to be enough for any one target. Black and white pictures at $200.00 plus dollars without any real reference to the material covered is a bit much. Keep your lap-top handy as your read to help pull the fundamentals out of the basics. I was unable to grasp this book as well as I needed to. My instructor was from another country which did not help. Te book has a wealth of information and in its time and space was probably very good.
Dusar
Good textbook that covers a lot of things on food. While there were a few things I wish were explained more and some I wish were covered less, it does a good job overall. This edition is still good enough for class even with the newer edition out and will probably still be for the following two editions.
Kinashand
Bought it for my introduction to food science class. Sad that the majority of the textbook is not in color, but other than that has great info.
Old edition, but it works pergect for my class