Dimensions of food
著者
書誌事項
Dimensions of food
CRC Press, c2002
5th ed
大学図書館所蔵 件 / 全3件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes bibliographical references
内容説明・目次
内容説明
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 it presents more background information than in previous editions. The manual provides a variety of stimulating exercises and laboratory discussions through which students can explore and better understand the multidimensional nature of food decisions and preparation.
Dimensions of Food, Fifth Edition presents sequenced learning experiences that move from basic demonstrations of key principles in earlier chapters, to their applications in later chapters. For example, students will explore food economics, labeling, and the assessment of nutrient quality of diets based on the Food Guide Pyramid, then they will observe demonstrations and experiments that provide the basics to understanding the functional and structural properties of the components of foods. Questions and problems throughout the manual facilitate application of principles to many food situations. Once completed, the book serves as an essential reference guide for personal and professional use. For success in using this workbook, it is good to know that a previous knowledge of food preparation is not mandatory for success!
The workbook is designed to help students clarify and organize facts into working principles. Activities may be carried out in the laboratory, demonstrated, or assigned as projects to be completed outside of the classroom, such as at home in the kitchen, or in the grocery store. With Dimensions of Food, Fifth Edition, students will gain a comprehensive understanding of the science of food involved in food preparation, the nutritional contents of food, and the effects of processing on nutritional value. They will observe the important connections between good taste and food selection, between diet and optimum health. They will recognize that nutrition, food safety, and the economics of the marketplace are all important factors when making food decisions.
目次
- Preface References World Wide Web (WWW) Sites PART I. DIMENSIONS OF FOOD Economic Dimensions Exercise 1: Factors Influencing Cost of Food Exercise 2: Labels as Guides in Food Purchasing Summary Questions-Economic Dimensions Nutritional Dimensions Exercise 1: Determining Serving Size Exercise 2: Factors Affecting Caloric Value of Foods Exercise 3: Nutrient Contributions of the Food Guide Pyramid Exercise 4: Evaluation of a Daily Menu Exercise 5: Labels as Guides to Nutrient Content Summary Questions-Nutritional Dimensions Palatability Dimensions Exercise 1: Identifying Sensory Properties of Food Exercise 2: Evaluating Sensory Properties in Foods Exercise 3: Sensory Evaluation Tests Exercise 4: Evaluating Personal Preferences Summary Questions-Palatability Dimensions Chemical Dimensions Exercise 1: Functions of Food Additives Exercise 2: Relationship of Additive Use to Degree of Processing Exercise 3: Evaluation of Snack Foods Exercise 4: Sodium Content of Foods Summary Questions-Chemical Dimensions Sanitary Dimensions Exercise 1: Factors Affecting the Microbial Safety of Foods Exercise 2: Temperature Control in Food Handling Exercise 3: Sanitization in the Food Preparation Environment Summary Questions-Sanitary Dimensions Food Processing Dimensions Exercise 1: Processing Temperatures Exercise 2: Food Processing, Canning Questions-Canning Exercise 3: Food Processing, Freezing Questions-Freezing Summary Questions-Dimensions of Food PART II. FOOD PRINCIPLES Measurements, Use of Ingredients, and Laboratory Techniques Exercise 1: Demonstration of Measuring and Mixing Techniques Exercise 2: Measuring Liquids Exercise 3: Measuring Solids Exercise 4: Clean-up Summary Questions-Measurements, Use of Ingredients, and Laboratory Techniques Cereal and Starch Exercise 1: Separation of Starch Granules Exercise 2: Properties of Wheat and Cornstarch Exercise 3: Effect of Sugar and Acid on Gelatinization Exercise 4: Application of Principles to Starch-Thickened Products Exercise 5: Preparing Cereal Products Evaluation of Cereal Products Cereal Recipes Evaluation - Cereal Recipes Summary Questions-Cereal and Starch Fruits and Vegetables Exercise 1: Properties of Parenchyma Cells Exercise 2: Assessing Nutrient Loss in Fruits and Vegetables Exercise 3: Fruits Exercise 4: Cooking Vegetables Evaluation of Vegetable Recipes Nutritive Value of Assigned Recipes Vegetable Recipes Recipe Questions Summary Questions-Fruits and Vegetables Meat, Poultry, and Fish Exercise 1: Identification of Basic Meat Cuts Exercise 2: Effect of Dry and Moist Heat on Less Tender (Tough) Cuts of Meat Exercise 3: Evaluation of Meat, Poultry, and Fish Meat, Poultry, and Fish Recipes Summary Questions-Meat, Poultry, and Fish Plant Proteins Exercise 1: Pretreatment and Cooking for Legumes/Lentils Exercise 2: Combining Plant Proteins Evaluation of Plant Protein Recipes Plant Protein Recipes Summary Questions-Plant Proteins Eggs And Egg Products Exercise 1: Egg Quality Exercise 2: Coagulation of Egg Protein in Baked and Stirred Exercise 3: Egg White Foams Exercise 4: Effect of Added Substances on Egg White Foam Exercise 5: Effect of Cooking Intensity on Egg Protein Evaluation of Eggs Cooked In Various Ways Exercise 6: Characteristics of Cooked Modified Egg Mixtures Exercise 7: Combining Starch and Eggs as Thickeners in One Product - Souffle Souffle Recipes Summary Questions-Eggs and Egg Products Milk and Milk Products Exercise 1: Comparison of Milk and Non-Dairy Products Exercise 2: Coagulation of Milk Protein Exercise 3: Combining Acid Foods with Milk Exercise 4: Comparison of Cheese Products Exercise 5: Effect of Heat on Natural and Processed Cheese Summary Questions-Milk and Milk Products Fats and Oils Exercise 1: Separation and Ratio of Oil and Acid
- Emulsifiers Exercise 2: Application of Principles to Salad Dressings Salad Dressing Recipes Exercise 3: Fat-Free, Fat-Reduced, and Fat Replaced Products Exercise 4: Comparison of Dietary Fats Summary Questions-Fats and Oils Sugars, Sweeteners Exercise 1: Methods of Initiating Crystallization Exercise 2: The Relationship of Sugar Concentration to Boiling Point Exercise 3: Effect of Temperature and Agitation on Crystal Size Exercise 4: Effect of Interfering Agents on Sugar Structure Candy Recipes Exercise 5: Sugar Substitutes, High-Intensity Sweeteners Summary Questions-Sugars, Sweeteners Batters and Doughs Exercise 1: Measurement of Flour Exercise 2: Structural Properties of Wheat Flour Questions-Gluten Exercise 3: Chemical Leavening Agents Exercise 4: Factors Affecting the Leavening Power of Yeast Questions-Leavening Agents Exercise 5: Drop Batter, Muffins Questions-Muffins Exercise 6: Soft Dough, Biscuits Questions-Biscuits Exercise 7: Pancakes, Popovers, Cream Puffs Questions-Pancakes, Popovers, and Cream Puffs Exercise 8: Stiff Dough -Yeast Breads/Rolls Evaluation of Yeast Rolls Questions-Yeast Breads/Rolls Exercise 9: Shortened Cakes Evaluation of Cakes Questions-Cakes Exercise 10: Stiff Dough - Pastry Evaluation of Pastry Palatability of Pies Questions-Pastry Summary Questions-Batters and Doughs PART III. HEATING FOODS BY MICROWAVE Microwave Cooking Exercise 1: Effect of Cooking Procedure on Pigments and Flavors Exercise 2: Fruits Exercise 3: Vegetables Exercise 4: Starch Products Exercise 5: Eggs Exercise 6: Meat, Poultry, and Fish Exercise 7: Batters and Doughs Exercise 8: Reheating Baked Products Exercise 9: Defrosting Summary Questions-Microwave Cooking PART IV. MEAL MANAGEMENT Meal Management Exercise 1: Analyzing Menus for Palatability Qualities Exercise 2: Economic Considerations in Menu Planning Exercise 3: Low Calorie Modifications Exercise 4: Meal Planning Exercise 5: Meal Preparation Student Evaluation Summary Questions-Meal Management APPENDICES Legislation Governing the Food Supply Food Guides and Dietary Guidelines Some Food Equivalents Average Serving or Portion of Foods Food Additives pH of Some Common Foods Major Bacterial Foodborne Illnesses Meat and Egg Cooking Regulations Heat Transfer Symbols for Measurements and Weights Notes on Test for Presence of Ascorbic Acid Cooking Terms Buying Guide Spice and Herb Chart Plant Proteins
「Nielsen BookData」 より