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.