rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Dimensions of food
  name:
    name part: Vaclavik, Vickie.
    role:
      role term: creator
  name:
    name part: Pimentel, Marcia.
  name:
    name part: Devine, Marjorie M.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  genre: Handbooks, manuals, etc.
  origin info:
    place:
      place term: nyu
    date issued: 1998
    edition: 4th ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    reformatting quality: preservation
    reformatting quality: access
    form: remote
    extent: 1 online resource (xiv, 279 pages) : illustrations
  abstract: An Aspen Food Science Text Series Book. Now in its fourth edition, continues to be the most up-to-date, comprehensive food laboratory manual available. Reflecting the many advances occurring in the food and nutrition fields, this new edition provides students with an integrated approach to the science of food, the nutritional contents of food, and the effects of processing on the contents. The authors offer a variety of stimulating exercises and laboratory discussions through which students explore and comprehend the multidimensional nature of food decisions important in the 90's. Students learn specific principles of food nutrition and preparation through demonstrations and experiments of products. They also gain an understanding of cost issues related to solving nutritional problems. Questions and problems throughout facilitate application of principles to many food situations. New features of this edition include a discussion of dietary guidelines and the Food Guide Pyramid. Current information about food legislation and mandated food labeling is also provided. In line with current interests in nutrition, exercises emphasize the preparation of fruits and vegetables, varieties of grains, as well as plant proteins. Throughout the manual careful attention is given to the preserving of major nutrients and palatability quality. The recipes have been revised to reduce total fat, saturated fat, sodium, and cholesterol, yet retain flavor and appeal. In addition, an entire section has been devoted to sanitary issues, from factors affecting the microbial safety of foods to sanitation and food preparation. Dimensions of Food, Fourth Edition provides students taking courses in nutrition, dietetics, foodservice, and food science with a variety of learning experiences that move from basic demonstrations of key principles to their applications. Once the manual is completed it becomes an essential tool for future practice on the job. For further clarification of the material pre…
  note: Vickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine.
  note: Electronic resource.
  note: Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
  note: digitized 2011 HathiTrust Digital Library committed to preserve pda MiAaHDL
  note: Includes bibliographical references.
  subject:
    topic: Food
    genre: Laboratory manuals
  subject:
    topic: Nutrition
    genre: Laboratory manuals
  subject:
    topic: Cooking
    genre: Laboratory manuals
  subject:
    topic: Cooking
  subject:
    topic: Food
  subject:
    topic: Nutrition
  classification: TX354 .V33 1998
  classification: 664
  related item:
    title info:
      title: Dimensions of food
    name:
      name part: Vaclavik, Vickie.
    origin info:
      publisher: New York : Chapman & Hall, ©1998
      edition: 4th ed.
    identifier: (DLC) 97027378
    identifier: (OCoLC)37293295
  identifier: 9781461568599 (electronic bk.)
  identifier: 1461568595 (electronic bk.)
  identifier: 0412147319 (pbk. : alk. paper)
  identifier: 9780412147319 (pbk. : alk. paper)
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OCLCE
    record creation date: 110412
    record change date: 20260420215742.7
    record identifier: in00003499786
    language of cataloging:
      language term: eng