About this product

Product Identifiers

PublisherMcGraw-Hill Higher Education

ISBN-100078690811

ISBN-139780078690815

eBay Product ID (ePID)46023506

Product Key Features

Educational LevelHigh School, Elementary School

Number of Pages496 Pages

LanguageEnglish

Publication NameFood Science : the Biochemistry of Food and Nutrition

SubjectFood Science, Nutrition, General

Publication Year2005

TypeTextbook

AuthorKay Yockey Mehas, Mcgraw-Hill Staff, Sharon Lesley Rodgers

Subject AreaCooking, Technology & Engineering, Medical

SeriesFood Science: Biochem Fd/Nutr Ser.

FormatHardcover

Dimensions

Item Height1 in

Item Weight39.4 Oz

Item Length10.3 in

Item Width8.4 in

Additional Product Features

Edition Number5

Intended AudienceElementary/High School

Grade FromEleventh Grade

IllustratedYes

Grade ToTwelfth Grade

Edition DescriptionStudent edition

Table Of ContentUnit 1 The World of Food Science Chapter 1 What Is Food Science? Chapter 2 Why Study Food Science? Unit 2 The Food Science Lab Chapter 3 Safety and Sanitation Chapter 4 The Scientific Method Chapter 5 Measurement Chapter 6 The Sensory Evaluation of Food Unit 3 Chemistry Foundations Chapter 7 Elements, Compounds, and Mixtures Chapter 8 Chemical Reactions and Physical Changes Chapter 9 Water Chapter 10 Acids and Bases Chapter 11 Energy Unit 4 The Science of Nutrition Chapter 12 Nutrition Basics Chapter 13 Digestion Chapter 14 Metabolism Chapter 15 Carbohydrates Chapter 16 Lipids Chapter 17 Protein Chapter 18 Vitamins and Minerals Unit 5 The Chemistry of Food Chapter 19 Enzymes Chapter 20 Solutions and Colloidal Dispersions Chapter 21 Leavening Agents Chapter 22 The Fermentation of Food Chapter 23 The Biochemistry of Milk Chapter 24 Food Additives Unit 6 The Microbiology of Food Processing Chapter 25 Keeping Food Safe Chapter 26 The Dehydration of Food Chapter 27 The Canning of Food Chapter 28 Food Preservation Technology

SynopsisIn "Food Science: The Biochemistry of Food and Nutrition" students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course., In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.