Food fundamentals. 4th ed.

McWilliams Margaret

Food fundamentals. 4th ed.

1985

McWilliams Margaret

A textbook for college students planning a career in food science, nutrition or dietetics, teaches the fundamentals of food and its preparation. Each chapter begins with a detailed listing of the topics included and key words are defined in the margin. "Science Notes" highlights important scientific concepts underlying preparation procedures. The book is divided into two sections: Part One deals with "Preparations" and Part Two "Food in the Context of Life" discusses nutrition and food, menu planning and meal preparation, and meal service and hospitality. Three appendices are included.

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AGROVOC Keywords

alimentos equipment equipo food production foods meal patterns nutrientes nutrients nutrition pautas alimentarias production alimentaire produit alimentaire substance nutritive

Bibliographic information

Other Subjects

Produccion alimentaria; Nutricion; Type de repas; Equipement

Language

English

Note

ill. bibliographies and index. AVAILABILITY: US (DNAL TX354.M3 1985).

ISBN

04-718-13699

Type

Journal Article; Bibliography

Corporate Author

United States. National Technical Information Service.

In AGRIS since: 2012-11-15

Format: AGRIS AP

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Food fundamentals. 4th ed.

1985

AGROVOC Keywords

Bibliographic information