Introductory Foods eBook, 15th Edition

Barbara Scheule all

Introductory Foods eBook, 15th Edition

By Barbara Scheule, Amanda Frye
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Barbara Scheule all
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For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management.

Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colours and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.

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  • Comprehensive, yet thorough coverage focuses on food science and technology, consumption trends, safety issues, government regulations, and the role of food in culture and health.
  • Food science discussions now dive deeper into biochemical interactions within food products, the production of commercial and processed foods, and variations in international foods.
  • Baking chapters have been extensively revised with new or expanded coverage of consumption trends, flours, religious dietary laws, baking at high altitudes, yeast breads, processed baked goods, and more.
  • Food safety and regulations are addressed in coverage of food standards, grading, labeling, safety, biotechnology, additives, and allergens, as well as the government agencies responsible for enforcing them.
  • History of food content reveals how science has been used to develop new foods and to establish laws to protect consumers and our food supply.
  • Nutritional information has been updated throughout the text. The text now reflects the latest Dietary Guidelines for Americans and new proposed nutrition labeling.
  • Environmental issues covered include mercury, honey bee pollination, and fishing catch limits. New or expanded coverage includes plastic packaging and the waters in which fish live and are caught for consumption.
  • Hot topics include the roles of fair trade, organic foods, GMO foods, gluten, cage-­free egg production, grass-fed beef, antibiotics and hormones, and food waste.
  • A new chapter on Alternative Proteins reflects the growing interest in vegan and other non-animal-sourced proteins such as legumes, grains, nuts, seaweed, and insects.
  • Feature boxes such as Thinking Green, Focus on Science, Healthy Eating, and Multicultural Cuisine engage students in topics of interest, including shopping options, local foods, and international foods in the US.
  • Maps and charts have been added to show where and how food is produced in the US and globally.
Table of contents
  • 1. Factors Influencing Food Choices
  • 2. Food Safety
  • 3. Food Regulations and Standards
  • 4. Equipment and Recipe Basics
  • 5. Heat Transfer in Cooking
  • 6. Seasonings, Flavorings, and Food Additives
  • 7. Food Composition
  • 8. Fats, Frying, and Emulsions
  • 9. Sweeteners and Sugar Cookery
  • 10. Frozen Desserts
  • 11. Starch
  • 12. Cereal Grains, Noodles, and Pasta
  • 13. Flour Mixtures: Batters and Doughs
  • 14. Quick Breads
  • 15. Yeast Breads
  • 16. Cakes, Cookies, and Crackers
  • 17. Pies and Pastry
  • 18. Vegetables and Vegetable Preparation
  • 19. Alternative Proteins
  • 20. Fruits and Fruit Preparation
  • 21. Salads, Gelatin Salads, and Table Olives
  • 22. Milk, Cheese, and Other Milk Products
  • 23. Eggs and Egg Cookery
  • 24. Meat and Meat Cookery
  • 25. Poultry
  • 26. Seafood
  • 27. Beverages
  • 28. Food Packaging and Preservation