Foods Pearson New International Edition

Author: Margaret McWilliams (Ph.D., R.D., Professor Emeritus)
Publisher:
ISBN: 1292020997
Release Date: 2013-07-29
Genre: Cooking

For all courses in experimental foods, food science, and related topics. Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through Food for Thought boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)

Foods

Author: Margaret McWilliams
Publisher: Prentice Hall
ISBN: 013707929X
Release Date: 2012
Genre: Technology & Engineering

Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through "Food for Thought" boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)

Foods

Author: Margaret McWilliams
Publisher: Prentice Hall
ISBN: 0131568531
Release Date: 2008
Genre: Business & Economics

Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.

Nutrition Through the Life Cycle

Author: Judith E. Brown
Publisher: Cengage Learning
ISBN: 9781305886889
Release Date: 2016-03-04
Genre: Health & Fitness

Now in its sixth edition, NUTRITION THROUGH THE LIFE CYCLE explains how nutrition impacts the ability to grow, develop, and function normally through each stage of the human life span, and how some common conditions can develop when nutritional deficits exist. Filled with learning features like chapter outlines, realistic case studies, and self-testing questions, this reader-focused text organizes chapters in pairs, walking you through each life stage and alternating between normal nutrition and clinical nutrition topics. NUTRITION THROUGH THE LIFE CYCLE also comes to you from an expert author team of registered dieticians, teachers, and researchers -- all with unique perspectives and expertise to help you understand all of the content areas with interest and depth. Available with InfoTrac Student Collections http://gocengage.com/infotrac. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Experimental Foods

Author: Margaret McWilliams
Publisher: Prentice Hall
ISBN: 0134204611
Release Date: 2016-01-29
Genre: TECHNOLOGY & ENGINEERING


Pocket Guide to APA Style

Author: Robert Perrin
Publisher: Cengage Learning
ISBN: 9780495912637
Release Date: 2011-01-01
Genre: Reference

An ideal tool for students writing research papers across the disciplines, the POCKET GUIDE TO APA STYLE, 4th Edition, offers straightforward explanations, annotated examples, and margin notes designed to help students write properly documented papers in the latest APA style. Thorough and practical, this concise guide is not only less expensive and easier for undergraduates to use than the APA Manual, it also includes additional information about the research-writing process. In this updated edition, students will also find extensive coverage of electronic sources, preparing them to both evaluate and correctly use Internet references in their own research. The 4th Edition incorporates all essential changes reflected in the sixth edition of the Publication Manual of the American Psychological Association (2009). Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Learning Behavior

Author: James E. Mazur
Publisher: Routledge
ISBN: 9781315450261
Release Date: 2016-11-10
Genre: Psychology

This book reviews how people and animals learn and how their behaviors are changed as a result of learning. It describes the most important principles, theories, controversies, and experiments that pertain to learning and behavior that are applicable to diverse species and different learning situations. Both classic studies and recent trends and developments are explored, providing a comprehensive survey of the field. Although the behavioral approach is emphasized, many cognitive theories are covered as well, along with a chapter on comparative cognition. Real-world examples and analogies make the concepts and theories more concrete and relevant to students. In addition, most chapters provide examples of how the principles covered have been applied in behavior modification and therapy. Thoroughly updated, each chapter features many new studies and references that reflect recent developments in the field. Learning objectives, bold-faced key terms, practice quizzes, a chapter summary, review questions, and a glossary are included. ? The volume is intended for undergraduate or graduate courses in psychology of learning, (human) learning, introduction to learning, learning processes, animal behavior, (principles of) learning and behavior, conditioning and learning, learning and motivation, experimental analysis of behavior, behaviorism, and behavior analysis.? Highlights of the new edition include: -A new text design with more illustrations, photos, and tables. -In the Media, Spotlight on Research, and Applying the Research boxes that highlight recent applications of learning principles in psychology, education, sports, and the workplace. -Discussions of recent developments in the growing field of neuroscience. - Coverage of various theoretical perspectives to the study of learning—behavioral, cognitive, and physiological. - Expanded coverage of emerging topics such as the behavioral economics of addictions, disordered gambling, and impulsivity. -New examples, references, and research studies to ensure students are introduced to the latest developments in the field. - A website at www.routledge.com/9781138689947 where instructors will find a test bank, Powerpoint slides, and Internet links. Students will find practice questions, definitions of key terms, chapter outlines, and Internet sources for additional information.

Advanced Nutrition and Human Metabolism

Author: Sareen S. Gropper
Publisher: Cengage Learning
ISBN: 9781337514217
Release Date: 2016-10-05
Genre: Health & Fitness

Current, comprehensive, and designed to maximize clarity of essential concepts, longtime best-seller ADVANCED NUTRITION AND HUMAN METABOLISM delivers its signature quality content in a student-friendly way. The 7th Edition continues to set the standard through the authors' ability to clearly and accurately explain even the most complex metabolic processes and concepts, while staying at an undergraduate level. It gives students a solid understanding of digestion, absorption, and metabolism of fat, protein, and carbohydrates; examines the structures and functions of water-soluble and fat-soluble vitamins -- including their regulatory roles in metabolism; and provides information on vitamin and mineral food sources, recommended intakes, deficiency, and toxicity. With ADVANCED NUTRITION AND HUMAN METABOLISM, 7th Edition, students will be well prepared to continue their studies in the field of nutrition. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Drug Use and Abuse

Author: Stephen A. Maisto
Publisher: Cengage Learning
ISBN: 9781337670616
Release Date: 2018-01-01
Genre: Social Science

DRUG USE AND ABUSE, 8th Edition, takes an interdisciplinary approach in its coverage of current drug issues. It weaves historical, social, psychological, cultural, biological, and medical perspectives -- emphasizing the idea that a drug's effects depend not only on its properties, but also on the biological and psychological characteristics of its user. This theme is highlighted throughout, and is prominent in discussions of the individual classes of drugs, as well as in the chapters on pharmacology and psychopharmacology. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Human Physiology

Author: Cheryl Watson
Publisher: Jones & Bartlett Publishers
ISBN: 9781284030358
Release Date: 2014-02-01
Genre: Science

Thorough enough to give students a strong grounding in physiological concepts, but accessible and learner-friendly enough for an introductory text, Human Physiology is ideally suited for single-semester human physiology courses. The text grounds students in cellular communication, the autonomic nervous system, and the endocrine system, giving readers the necessary knowledge base on which to build a critical approach to new and unfamiliar problems. Each chapter pushes students to integrate new knowledge into what they have already learned, increasing learner confidence and concept retention. By helping students master the fundamental physiological mechanisms known today, Human Physiology equips them with the skills to integrate the physiological processes that will be discovered in the future.

Foods

Author: Margaret McWilliams
Publisher: Prentice Hall
ISBN: 0134204581
Release Date: 2016-01
Genre: Cooking

For courses in experimental foods, food science, and related topics Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation. Never before has food received so much attention. Today's news shines a spotlight on food, food science, and nutrition -- beckoning today's readers to an exciting career in this essential industry. Foods: Experimental Perspectives, Eighth Edition blends the underlying science with discussion of GMOs, sustainability, healthy and trendy food choices, and other current consumer issues. Its clear presentation of the science guides readers through complex concepts that influence practices in food preparation and product development. The study of foods begins with an in-depth presentation of carbohydrates and food sources, followed by a careful look at lipids, and ultimately proteins and their principal sources. Aspects of the food supply, including safety, preservation, and additives are then examined. Discussion of the research process and evaluation techniques used in food research and product development close the text. Professional vocabulary is developed through margin definitions and a substantial glossary, while other learning aids -- chapter objectives, summaries, study questions, "Food for Thought" boxes, and photos -- support the reader's journey through the exciting look at food, food science, and food safety.

Food Fundamentals

Author: Margaret McWilliams
Publisher: Prentice Hall
ISBN: 0132747731
Release Date: 2013
Genre: Business & Economics

FOOD FUNDAMENTALS, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and “Cultural Accents” features present a global perspective. Study aids include “Key Concepts” chapter roadmaps; “Science Notes” and “Industry Insights”; “Judging Points” to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.

Fundamentals of Meal Management

Author: Margaret McWilliams
Publisher: Prentice Hall
ISBN: 0135140862
Release Date: 2007-12
Genre: Business & Economics

Fundamentals of Meal Management has been revised in its 5th edition to incorporate the influences of contemporary lifestyle and world politics on meal management in restaurants, institutions, and the home. It fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States, it provides an in-depth study of this broad-based management challenge. Updated information in this edition includes: extensive examination of the causes of food-borne illness and ways to help assure food safety, Food Insights to add interesting information about today's food supply, manners in the cultural milieu, kitchen planning and organization, current dietary recommendations and requirements, and much more.

Development of Economic Analysis

Author: Ingrid H. Rima
Publisher: Routledge
ISBN: 9781134570607
Release Date: 2012-10-12
Genre: Business & Economics

This is the sixth edition of a textbook that has been instrumental in introducing a generation of students to the history of economic thought. It charts the development of economics from its establishment as an analytical discipline in the eighteenth century through to the late twentieth century. The book discusses the work of, amongst others: Ricardo, Malthus, Marx, Walras, Marshall and Keynes as well as the institutionalists, the Chicago School and the emergence of econometrics. This edition has been fully revised and updated and includes: * chronologies of the key dates in the development of economics * extracts from original texts * an examination of how the study of the history of economic thought impinges upon modern thinking.

Food Selection and Preparation

Author: Frank D. Conforti
Publisher: John Wiley & Sons
ISBN: 9781118591390
Release Date: 2012-11-21
Genre: Technology & Engineering

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.