UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory
guide to learning about foods, food preparation, food service, and food
science. Integrating these key topics with relevant information about
nutrition and the food industry, the Fifth Edition gives you a thorough
overview of the different dimensions of food principles--and insight
into the variety of career options available in the food industry.
Numerous photographs and illustrations help you understand and apply
what you read.
About the Author
Amy Christine Brown received her PhD from Virginia
Polytechnic Institute and State University in 1986 in the field of Human
Nutrition and Foods. She has been a college professor and a registered
dietitian with the Academy of Nutrition and Dietetics since 1986. Dr.
Brown currently teaches at the University of Hawaii's John A. Burns
School of Medicine in the Department of Complementary and Alternative
Medicine. Her research interests are in the area of bioactive plant
substances beneficial to health and medical nutrition therapy. Some of
the studies she has conducted include "Diet and Crohn's disease,"
"Potentially harmful herbal supplements," "Kava beverage consumption and
the effect on liver function tests," and "The effectiveness of kukui
nut oil in treating psoriasis." Selected research journal publications
include: "Position of the American Dietetic Association: functional
foods" ("Journal of the American Dietetic Association" ); "The Hawaii
Diet: Ad libitum high carbohydrate, low fat multi-cultural diet for the
reduction of chronic disease risk factors" ("Hawaii Medical Journal");
"Lupus erythematosus and nutrition: A review" ("Journal of Renal
Nutrition"); "Dietary survey of Hopi elementary school students"
("Journal of the American Dietetic Association"); "Serum cholesterol
levels of nondiabetic and streptozotocin-diabetic rats" ("Artery");
"Infant feeding practices of migrant farm laborers in northern Colorado"
("Journal of the American Dietetic Association"); "Body mass index and
perceived weight status in young adults" ("Journal of Community
Health"); "Dietary intake and body composition of Mike Pigg--1988
Triathlete of the Year" ("Clinical Sports Medicine"); and numerous
newspaper nutrition columns.