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See Most Recent Edition

Understanding Food: Principles and Preparation, 6th Edition

Amy Christine Brown

  • Copyright 2019
  • {{checkPublicationMessage('Published', '2018-01-01T00:00:00+0000')}}
Starting At $77.95 See pricing and ISBN options
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Students: Buy now
Understanding Food: Principles and Preparation 6th Edition by Amy Christine Brown
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Overview

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines, UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 6th Edition, is now available with MindTap Nutrition, a digital teaching and learning platform that powers students from memorization to mastery.

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Meet the Authors

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Amy Christine Brown

Amy Christine Brown received her Ph.D. from Virginia Tech in 1986 in the field of Human Nutrition and Foods. She has been a college professor and a registered dietitian with the Academy of Nutrition and Dietetics since 1986. Dr. Brown currently teaches at the University of Hawaii's John A. Burns School of Medicine in the Department of Quantitative Health Sciences. Her research interests are in the area of bioactive plant substances beneficial to health and medical nutrition therapy. Some of the studies she has conducted include "Diet and Crohn's Disease," "Potentially Harmful Herbal Supplements," "Kava Beverage Consumption and the Effect on Liver Function Tests" and "The Effectiveness of Kukui Nut Oil in Treating Psoriasis." Selected research journal publications include: "Position of the American Dietetic Association: Functional Foods" ("Journal of the American Dietetic Association" ); "The Hawaii Diet: Ad Libitum High Carbohydrate, Low Fat Multi-Cultural Diet For the Reduction of Chronic Disease Risk Factors" ("Hawaii Medical Journal"); "Lupus Rrythematosus and Nutrition: A Review" ("Journal of Renal Nutrition"); "Dietary Survey of Hopi Elementary School Students" ("Journal of the American Dietetic Association"); "Serum Cholesterol Levels of Non-Diabetic and Streptozotocin-Diabetic Rats" ("Artery"); "Infant Feeding Practices of Migrant Farm Laborers in Northern Colorado" ("Journal of the American Dietetic Association"); "Body Mass Index and Perceived Weight Status in Young Adults" ("Journal of Community Health"); "Dietary Intake and Body Composition of Mike Pigg—1988 Triathlete of the Year" ("Clinical Sports Medicine") and numerous newspaper nutrition columns.

What's New

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  • MINDTAP FOR NUTRITION: You know what's best for your students and you can easily deliver it with MindTap! Guiding students step by step through their course, the clear and engaging learning path in MindTap includes powerful student tools and resources, including readings, videos, Diet & Wellness Plus, pop-up tutors, assessments and more. Instructors can maximize student and course success by customizing the learning path and adding their favorite resources.
  • NEW FULL-COLOR DESIGN: For the first time, UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is now in full color. A rich four-color design appeals to today's learners, adds impact to the book's charts and graphs and makes the information clearer and more engaging.
  • UP-TO-DATE CONTENT: All content and research findings throughout the sixth edition have been updated to reflect the 2015 Dietary Guidelines.
  • PICTORIAL SUMMARIES: A proven favorite with readers, the Pictorial Summaries features that end each chapter have been completely revamped, using a combination of art and narrative text to encapsulate the key concepts in each chapter for student review.

Features

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  • CAREER CORNER features provide interviews with people working in the food and nutrition arena to help students on their career path.
  • HOW AND WHY inserts answer the questions most frequently asked by students, sparking natural curiosity and exercising the mind’s ability to answer.
  • CHEMIST’S CORNER features provide more advanced information on food chemistry for students and instructors who wish to further explore this topic, allowing flexibility in the level of food chemistry presented within the individual course.
  • CALORIE CONTROL teaches students how to identify food sources of kcalories, how many daily kcalories are recommended, and how to practice portion control.
  • KEY TERMS WITH A RUNNING GLOSSARY, boldfaced in the text, key terms are defined on the same page they appear on to allow for quick review of the essential vocabulary in each chapter. A glossary at the end of the book assembles all the key terms in one place.
  • FOOD ADDITIVE INFORMATION has been incorporated throughout the book.
  • PROBLEMS AND CAUSES TABLES summarize the problems that may occur when preparing specific food products and describe the possible causes, providing students with a handy reference tool for deciphering "what went wrong."
  • CHAPTER REVIEW QUESTIONS help students prepare for both their class exams and the Academy of Nutrition and Dietetics registration examination.

Table of Contents

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Part I: FOOD SCIENCE AND NUTRITION.
1. Food Selection
2. Food Evaluation.
3. Chemistry of Food Composition.
Part II: FOOD SERVICE.
4. Food Safety.
5. Food Preparation Basics.
6. Meal Management.
Part III: FOODS.
Protein-Meat, Poultry, Fish, Dairy, and Eggs.
7. Meat.
8. Poultry.
9. Fish and Shellfish.
10. Milk.
11. Cheese.
12. Eggs.
Phytochemicals-Vegetables, Fruits, Soups, and Salads.
13. Vegetables and Legumes.
14. Fruits.
15. Soups, Salads, and Gelatins.
Complex Carbohydrates-Cereals, Flour, and Breads.
16. Cereal Grains and Pastas.
17. Flours and Flour Mixtures.
18. Starches and Sauces.
19. Quick Breads.
20. Yeast Breads.
Desserts--Refined Carbohydrates and Fat.
21. Sweeteners.
22. Fats and Oils.
23. Cakes and Cookies.
24. Pies and Pastries.
25. Candy.
26. Frozen Desserts.
Water--Beverages.
27. Beverages.
Part IV: FOOD INDUSTRY.
28. Food Preservation.
29. Government Food Regulations.
30. Careers in Food and Nutrition.

Compare Buying Options

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MindTap Options

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MindTap
Each MindTap product offers the full, mobile-ready textbook combined with superior and proven learning tools at one affordable price. Students who purchase digital access can add a print option at any time when a print option is available for their course.

This Cengage solution can be seamlessly integrated into most Learning Management Systems (Blackboard, Brightspace by D2L, Canvas, Moodle, and more) but does require a different ISBN for access codes. Please work with your Cengage Learning Consultant to ensure the proper course set up and ordering information. For additional information, please visit the LMS Integration site.

Standalone Digital Access — Ultimate Value

Recommended and most popular

  • ISBN-10: 1337557587
  • ISBN-13: 9781337557580
  • RETAIL $99.95
Instructor Next Steps
Students: Buy now

Textbook Only Options

Traditional eBook and Print Options

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  • ISBN-10: 0357691547
  • ISBN-13: 9780357691540
  • RETAIL $77.95

  • ISBN-10: 1133607160
  • ISBN-13: 9781133607168
  • RETAIL $95.95

  • ISBN-10: 1337557560
  • ISBN-13: 9781337557566
  • RETAIL $185.95

  • ISBN-10: 0357095731
  • ISBN-13: 9780357095737
  • RETAIL $259.95
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Students: Buy now

Supplements

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Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

FOR INSTRUCTORS

Lab Manual for Brown's Understanding Food: Principles and Preparation, 5th

ISBN: 9781133607168
The Lab Manual includes recipes and experiments appropriate for a food principles and food preparation course, organized to match the sequence of topics in the text. Each lab begins with an introduction and pre-lab questions, followed by an overview of the objectives, procedures, recipes, and post-lab questions.

FOR STUDENTS

Lab Manual for Brown's Understanding Food: Principles and Preparation, 5th

ISBN: 9781133607168
The Lab Manual includes recipes and experiments appropriate for a food principles and food preparation course, organized to match the sequence of topics in the text. Each lab begins with an introduction and pre-lab questions, followed by an overview of the objectives, procedures, recipes, and post-lab questions.

MindTap Nutrition, 1 term (6 months) Instant Access for Brown's Understanding Food: Principles and Preparation

ISBN: 9781337557580
MindTap Nutrition for Brown's Understanding Food: Principles and Preparation, 6th Edition, is the digital learning solution that powers students from memorization to mastery. It gives you complete control of your course--to provide engaging content, to challenge every individual and to build their confidence. Empower students to accelerate their progress with MindTap. MindTap: Powered by You. MindTap gives you complete ownership of your content and learning experience. Customize the learning path of your students, emphasize the most important topics and add your own material or notes in the ebook. MindTap offers material-centered videos addressing both the preparation and principals of food in each chapter. Auto-graded assignments in each chapter ensure students are grasping concepts and lessons, and MindTap allows them to highlight key text, add notes and create custom flashcards. When it’s time to study, everything they’ve flagged or noted can be gathered into an organized guide.