Vickie A. Vaclavik 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.

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

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Page Count

362

Publisher

CRC Press

Published Date

ISBN 10

1439882029

ISBN 13

9781439882023

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

Essentials of Food Science

By: Vickie A. Vaclavik,Elizabeth W. Christian

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Essentials of Food Science

By: Vickie A. Vaclavik,Elizabeth W. Christian

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

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499

Publisher

Springer Science & Business Media

Published Date

ISBN 10

146149138X

ISBN 13

9781461491385

Dimensions of Food

By: Vickie A. Vaclavik,Amy Haynes

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Dimensions of Food

By: Vickie A. Vaclavik,Amy Haynes

Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners, and baked goods. Part III features information on microwave cooking, and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines, Food Equivalents, Portions, Food Allergens, Food Additives, Legislation, Foodborne Illness, Cooking Terms, Herbs and Spices, and Plant Proteins.

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344

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CRC Press

Published Date

ISBN 10

1351805290

ISBN 13

9781351805292

Essentials of Food Science

By: Vickie A. Vaclavik,Elizabeth W. Christian

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Essentials of Food Science

By: Vickie A. Vaclavik,Elizabeth W. Christian

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499

Publisher

Springer Science & Business Media

Published Date

ISBN 10

146149138X

ISBN 13

9781461491385

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 Vickie A. Vaclavik Ph.D.

Dimensions of Food

Dimensions of Food

Dimensions of Food, Sixth Edition

Dimensions of Food, Sixth Edition

Essentials of Food Science

Essentials of Food Science

Dimensions of Food

Dimensions of Food

Essentials of Food Science

Essentials of Food Science

Dimensions of Food, Fifth Edition

Dimensions of Food, Fifth Edition

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