Marjorie M. Devine, Ph.D.'s Books

Dimensions of Food

By: Vickie A. Vaclavik Ph.D.,Marjorie M. Devine Ph.D.

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Dimensions of Food

By: Vickie A. Vaclavik Ph.D.,Marjorie M. Devine Ph.D.

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Page Count

318

Publisher

CRC Press

Published Date

ISBN 10

1439832714

ISBN 13

9781439832714

Dimensions of Food, Sixth Edition

By: Vickie A. Vaclavik, Ph.D.,Marjorie M. Devine, Ph.D.,Marcia H. Pimentel, M.S.

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Dimensions of Food, Sixth Edition

By: Vickie A. Vaclavik, Ph.D.,Marjorie M. Devine, Ph.D.,Marcia H. Pimentel, M.S.

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

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Page Count

344

Publisher

CRC Press

Published Date

ISBN 10

0849391989

ISBN 13

9780849391989

Dimensions of Food

By: Vickie A. Vaclavik,Marcia H. Pimentel,Marjorie M. Devine

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Dimensions of Food

By: Vickie A. Vaclavik,Marcia H. Pimentel,Marjorie M. Devine

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.

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Page Count

294

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461568595

ISBN 13

9781461568599

Stress and Women Physicians

By: Marjorie A. Bowman,Deborah I. Allen

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Stress and Women Physicians

By: Marjorie A. Bowman,Deborah I. Allen

This second edition of Stress and Women Physicians has been completely updated to include new research material. It reflects the growing interest in what problems women face in the medical profession and how women cope with these problems. The authors have added interview material with commentaries and personal statements from practising women physicians and expanded the discussion in every chapter. They examine alternatives to full-time medical practice and cover more thoroughly than before the social support that women professionals need and receive. This book gives practical advice to women physicians and is excellent for women contemplating a career in the medical profession. "Vast quantities of information regarding female physicians are collected in this single compact volume. ... Because the material is so well referenced, the reader should find this book an excellent resource for beginning research into specific questions about women in medicine." #Mayo Clinic Proceedings#2 "...This book will be useful to all female physicians and to those who advise them." #JAMA#3.

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Page Count

253

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1468403699

ISBN 13

9781468403695

Women in Medicine

Career and Life Management

By: Marjorie A. Bowman,Erica Frank,Deborah I. Allen

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Women in Medicine

Career and Life Management

By: Marjorie A. Bowman,Erica Frank,Deborah I. Allen

In this newly revised, expanded and updated edition, the authors have provided a definitive resource about and for women physicians. From statistical data regarding practicing women physicians in the US and abroad, minorities and gay/lesbian physicians, to practical advice on coping with stress, STRESS AND WOMEN PHYSICIAN is an exceedingly useful and insightful volume for understanding and managing the issues faced by women physicians in both their professional and personal lives.

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Page Count

212

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461300312

ISBN 13

9781461300311

Dimensions of Food, Fifth Edition

By: Vickie A. Vaclavik, Ph.D.,Marjorie M. Devine, Ph.D.,Marcia H. Pimentel, M.S.

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Dimensions of Food, Fifth Edition

By: Vickie A. Vaclavik, Ph.D.,Marjorie M. Devine, Ph.D.,Marcia H. Pimentel, M.S.

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.

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Page Count

320

Publisher

CRC Press

Published Date

ISBN 10

0849314259

ISBN 13

9780849314254

Book's by Marjorie M. Devine, Ph.D.

Dimensions of Food

Dimensions of Food

Dimensions of Food, Sixth Edition

Dimensions of Food, Sixth Edition

Dimensions of Food

Dimensions of Food

Stress and Women Physicians

Stress and Women Physicians

Women in Medicine

Women in Medicine

Dimensions of Food, Fifth Edition

Dimensions of Food, Fifth Edition

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