Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation and palatability and wholesome eating. With a wealth
An Aspen Food Science Text Series Book. Now in its fourth edition, continues to be the most up-to-date, comprehensive food laboratory manual available. Reflecting the many advances occurring in the food and nutrition fields, this new edition provides students with an integrated approach to the science of food, the nutritional contents of food, and the effects of processing on the contents. The authors offer a variety of stimulating exercises and laboratory discussions through which students explore and comprehend the multidimensional nature of food decisions important in the 90's. Students learn specific principles of food nutrition and preparation through demonstrations and experiments of products. They also gain an understanding of cost issues related to solving nutritional problems. Questions and problems throughout facilitate application of principles to many food situations. New features of this edition include a discussion of dietary guidelines and the Food Guide Pyramid. Current information about food legislation and mandated food labeling is also provided. In line with current interests in nutrition, exercises emphasize the preparation of fruits and vegetables, varieties of grains, as well as plant proteins. Throughout the manual careful attention is given to the preserving of major nutrients and palatability quality. The recipes have been revised to reduce total fat, saturated fat, sodium, and cholesterol, yet retain flavor and appeal. In addition, an entire section has been devoted to sanitary issues, from factors affecting the microbial safety of foods to sanitation and food preparation. Dimensions of Food, Fourth Edition provides students taking courses in nutrition, dietetics, foodservice, and food science with a variety of learning experiences that move from basic demonstrations of key principles to their applications. Once the manual is completed it becomes an essential tool for future practice on the job. For further clarification of the material presented, look to Vaclavik's, Essentials of Food Science, as a practical, companion text, covering all the physical and chemical aspects of food.
The sixth edition of Dimensions of Food explores the relationship between good nutrition and optimum heatlh, as well as the connection between careful food preparation and wholesome eating. It allows for the exploration and understanding of the multidimensional nature of food and how to maximize the culinary experience. The first part of the book explores the economic, nutritional, palatability, sanitation, chemical, and processing aspects of food. The demonstrations and exercises in the second part of the book provide basic understanding of the functional and structural properties of various food groups, including starches, fruits and vegetables, eggs, dairy, meat, poultry, and fish. The third part features microwave cookery, focusing on effective procedures for foods such as heating and defrosting, while the fourth part discusses creative meal planning and preparation. The book also includes extensive appendices covering timely topics such as current legislation governing food supply, recent dietary guidelines, meat and egg safe cooking regulations, cooking terms, cuisine terminology, as well as a buying guide and a spice and herb chart. What's New in the Sixth Edition: þ Includes a new section, Dietitian's Notes, that appears in numerous chapters and provides relevant health information þ Provides the latest American Dietary Guidelines and the updated Food Pyramid þ Offers expanded recipe selection, representing more cultural and geographic diversity þ Presents additional photos and figures to illustrate concepts þ Provides useful appendices and updated website addresses þ Contains perforated pages designed for ease of use
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.
Marjorie Moyer as a child stood for her faith, winning over her sisters, mother and brothers. She taught school, went to college, married (becoming Marjorie Scism), became a pastor's wife, then missionary to India. In all this she overcame amazing obstacles first of poverty, then of difficulty and opposition, through her faith, love and devotion to God, her family and the cause. Here she tells her straight-forward story of dedication in Colorado, Oregon, California, Washington, Idaho, India, Tennessee and retirement, supplying an example of inspiration and accomplishment.
Marjorie Holmes, America's favorite inspirational writer, relates her spirit-lifting and heart-warming philosophy on the hazards, pains, and joys of living in this collection of three volumes of her best works. Contents: Love and Laughter; To Help You Through the Hurting; and Lord, Let Me Love.
Provides students with an integrated approach to the science of food, the nutritional contents of food, and the effects of processing on these contents. Features of this revised edition include coverage of new cereal and grain recipes and recipe revisions that reduce the total fat, saturated fat, cholesterol, and sodium content of prepared foods while retaining their appeal. Also contains sections on egg, fat, and sugar substitutes; a chapter on sanitary quality; and new material on ethnic foods and microwave packaged food labels. For students, teachers, and professionals involved in nutrition, dietetics, home economics, and hotel or restaurant management.
The sixth edition of Dimensions of Food explores the relationship between good nutrition and optimum heatlh, as well as the connection between careful food preparation and wholesome eating. It allows for the exploration and understanding of the multidimensional nature of food and how to maximize the culinary experience. The first part of the book explores the economic, nutritional, palatability, sanitation, chemical, and processing aspects of food. The demonstrations and exercises in the second part of the book provide basic understanding of the functional and structural properties of various food groups, including starches, fruits and vegetables, eggs, dairy, meat, poultry, and fish. The third part features microwave cookery, focusing on effective procedures for foods such as heating and defrosting, while the fourth part discusses creative meal planning and preparation. The book also includes extensive appendices covering timely topics such as current legislation governing food supply, recent dietary guidelines, meat and egg safe cooking regulations, cooking terms, cuisine terminology, as well as a buying guide and a spice and herb chart. What's New in the Sixth Edition: þ Includes a new section, Dietitian's Notes, that appears in numerous chapters and provides relevant health information þ Provides the latest American Dietary Guidelines and the updated Food Pyramid þ Offers expanded recipe selection, representing more cultural and geographic diversity þ Presents additional photos and figures to illustrate concepts þ Provides useful appendices and updated website addresses þ Contains perforated pages designed for ease of use
Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation and palatability and wholesome eating. With a wealth
An Aspen Food Science Text Series Book. Now in its fourth edition, continues to be the most up-to-date, comprehensive food laboratory manual available. Reflecting the many advances occurring in the food and nutrition fields, this new edition provides students with an integrated approach to the science of food, the nutritional contents of food, and the effects of processing on the contents. The authors offer a variety of stimulating exercises and laboratory discussions through which students explore and comprehend the multidimensional nature of food decisions important in the 90's. Students learn specific principles of food nutrition and preparation through demonstrations and experiments of products. They also gain an understanding of cost issues related to solving nutritional problems. Questions and problems throughout facilitate application of principles to many food situations. New features of this edition include a discussion of dietary guidelines and the Food Guide Pyramid. Current information about food legislation and mandated food labeling is also provided. In line with current interests in nutrition, exercises emphasize the preparation of fruits and vegetables, varieties of grains, as well as plant proteins. Throughout the manual careful attention is given to the preserving of major nutrients and palatability quality. The recipes have been revised to reduce total fat, saturated fat, sodium, and cholesterol, yet retain flavor and appeal. In addition, an entire section has been devoted to sanitary issues, from factors affecting the microbial safety of foods to sanitation and food preparation. Dimensions of Food, Fourth Edition provides students taking courses in nutrition, dietetics, foodservice, and food science with a variety of learning experiences that move from basic demonstrations of key principles to their applications. Once the manual is completed it becomes an essential tool for future practice on the job. For further clarification of the material presented, look to Vaclavik's, Essentials of Food Science, as a practical, companion text, covering all the physical and chemical aspects of food.
This work uses narrative research, including accounts of personal experiences, to explore the margins of science and ethics. Boundaries between science and other cultural and disciplinary forms of knowledge are illuminated through studying the inter-relationships between identity, knowledge and power, using narratives both in and as a form of philosophical reflection on educational practice.
Marjorie Williams knew Washington from top to bottom. Beloved for her sharp analysis, elegant prose and exceptional ability to intuit character, Williams wrote political profiles for the Washington Post and Vanity Fair that came to be considered the final word on the capital's most powerful figures. Her accounts of playing ping-pong with Richard Darman, of Barbara Bush's stepmother quaking with fear at the mere thought of angering the First Lady, and of Bill Clinton angrily telling Al Gore why he failed to win the presidency -- to name just three treasures collected here -- open a window on a seldom-glimpsed human reality behind Washington's determinedly blank façe. Williams also penned a weekly column for the Post's op-ed page and epistolary book reviews for the online magazine Slate. Her essays for these and other publications tackled subjects ranging from politics to parenthood. During the last years of her life, she wrote about her own mortality as she battled liver cancer, using this harrowing experience to illuminate larger points about the nature of power and the randomness of life. Marjorie Williams was a woman in a man's town, an outsider reporting on the political elite. She was, like the narrator in Randall Jarrell's classic poem, "The Woman at the Washington Zoo," an observer of a strange and exotic culture. This splendid collection -- at once insightful, funny and sad -- digs into the psyche of the nation's capital, revealing not only the hidden selves of the people that run it, but the messy lives that the rest of us lead.
The artist recalls her life in Omaha, NE, scholarship to Kansas City Art Institute, and working as a Hallmark girl before World War II. Illustrations of forty of Hill's watercolor paintings are included.
Beginning with the bold claim, "There can be no culture without the transvestite," Marjorie Garber explores the nature and significance of cross-dressing and of the West's recurring fascination with it. Rich in anecdote and insight, Vested Interests offers a provocative and entertaining view of our ongoing obsession with dressing up--and with the power of clothes.
A revolutionary and wide-ranging examination of transvestism ranging from Shakespeare and Mark Twain to Oscar Wilde and Peter Pan, from transsexual surgery and transvestite sororities to Madonna and Flip Wilson. The author examines the nature and importance of cross-dressing and society's recurring fascination with it. 40 pages of inserts, 8 in color.
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