With perforated pages designed for ease of use, this text is an ideal laboratory workbook for the lab portion of an Introduction to Food Preparation course, taken by nutrition majors or non-majors. This seventh edition includes updated American Dietary Guidelines and the U.S. Department of Agriculture food pyramid. It offers new recipes, more international recipes, and new figures. Thisedition also features an instructor's manual, available with qualifying course adoptions, that contains tips for conducting labs, and solutions to problemsin the text. With useful appendices and updated website addresses, this volume helps build an understanding of the functional and structural properties of the components of foods.
- ISBN: 978-1-4398-2167-1
- Editorial: CRC Press
- Encuadernacion: Rústica
- Páginas: 360
- Fecha Publicación: 03/02/2010
- Nº Volúmenes: 1
- Idioma: Inglés