Introductory Foods (13th Edition)

INTRODUCTORY FOODS Introductory Foods, in its 13 th edition, has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations and emerging trends in food science and technology. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations are included. NEW IN THIS EDITION Over 350 new references, reflecting current information in foods and food science, are cited. Over 60 new charts and tables provide concepts in a student-friendly format. Web resources guide students in their Internet exploration of food topics. New and revised feature boxes are presented under the titles ofMulticultural Cuisine, Healthy Eating, Hot Topics,andFocus on Science.Additional sidebars provide students with a discussion of specialized topics. Content is updated throughout. A sampling of some of the new and revised topics includes Food allergen, health claims, and country of origin labeling Greater emphasis on whole grains Mushroom descriptions and enhanced coverage of specific vegetables Fish and plant-based gelatins Issues and controversies associated with rBST and raw milk Description of grass fed, natural, organic, hormone-free, free-range, and other meat and poultry labeling terms Aquaculture and sustainability of seafood Bottled water and energy drinks Packaging waste managementBarbara Scheule Ph.D. RD is the author of 'Introductory Foods (13th Edition)', published 2009 under ISBN 9780132339261 and ISBN 0132339269.