Understanding Food: Principles and Preparation

• This text uniquely integrates nutrition, dietetics, food industry, and food service topics, giving students a full overview of the different dimensions of food principles. The food-specific chapters are organized to follow a typical syllabus centered on the major food groups.
• Chapter 29: Food Careers showcases the variety of career options students have in the food industry. Highlights include careers associated with food service management, food science, and nutrition.
• "Professional Profiles" sections also introduce students to careers in the food and nutrition fields. These profiles include interviews from real people in the field, sharing their work experiences.
• "Nutrient Content" sections supply specific data on the nutritional content of different foods.
• "Problems and Their Causes" tables identify common food preparation errors and explain how to avoid them.