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Understanding Food: Principles and Preparation, by Amy Christine Brown
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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 Fifth 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.
- Sales Rank: #32787 in Books
- Published on: 2014-01-01
- Original language: English
- Number of items: 1
- Dimensions: 11.25" h x 8.75" w x 1.25" l, 3.65 pounds
- Binding: Hardcover
- 704 pages
About the Author
Amy Christine Brown received her PhD from Virginia Polytechnic Institute and State University in 1986 in the field of Human Nutrition and Foods. 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. Her research interests are in the area of bioactive plant substances beneficial to health and medical nutrition therapy. Some of the studies she has conducted include "Diet and Crohn's disease," "Potentially harmful herbal supplements," "Kava beverage consumption and the effect on liver function tests," and "The effectiveness of kukui nut oil in treating psoriasis." Selected research journal publications include: "Position of the American Dietetic Association: functional foods" ("Journal of the American Dietetic Association" ); "The Hawaii Diet: Ad libitum high carbohydrate, low fat multi-cultural diet for the reduction of chronic disease risk factors" ("Hawaii Medical Journal"); "Lupus erythematosus and nutrition: A review" ("Journal of Renal Nutrition"); "Dietary survey of Hopi elementary school students" ("Journal of the American Dietetic Association"); "Serum cholesterol levels of nondiabetic and streptozotocin-diabetic rats" ("Artery"); "Infant feeding practices of migrant farm laborers in northern Colorado" ("Journal of the American Dietetic Association"); "Body mass index and perceived weight status in young adults" ("Journal of Community Health"); "Dietary intake and body composition of Mike Pigg--1988 Triathlete of the Year" ("Clinical Sports Medicine"); and numerous newspaper nutrition columns.
Most helpful customer reviews
23 of 23 people found the following review helpful.
Save money, look for an older edition
By Kait
I have compared this edition side by side with the 4th edition, and the only update my classmates and I found is the addition of "monk fruit" under alternative sweeteners. Otherwise the paragraphs and charts/graphs are verbatim, with some minimal rearranging. As of now, you can rent the older edition for less than half, so save some money and consider an older edition.
Overall, the book is nothing exciting. All black and white photographs except for a few pages in the centerfold. The text itself is boring and repetitive, but it was required for my course.
3 of 3 people found the following review helpful.
Scam
By HaloFan
Book is exactly the same as old edition, do not buy new it's a scam
0 of 0 people found the following review helpful.
Loved this book!
By Cheyenne Turner
I rented to back for my Food Science class and it was in perfect condition! I used it often and it had very good information from which I learned a lot!
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