01502cam a22003015i 450000100090000000300040000900500170001300800410003001000170007102000490008804000230013704200080016005000230016810000260019124500700021725000180028726000430030526400200034830000560036833600210042433700250044533800230047050400540049350501240054752005060067165000090117765000140118617771946OSt20200129093825.0130611s2015    at ad  fr     001 0 eng    a  2013942536  a9781133607151 (student edition : alk. paper)  aDLCbengerdacDLC  apcc00aTX354 b.B684 20151 aBrown, Amy C.eauthor10aUnderstanding food :bprinciples and preparation /cAmy C. Brown.  aFifth Edition  aAustralia :bCengage Learning, c2015. 1bCengage,c2015.  axx, 622 pages :bIllustratons (some color ;c29 cm.  atext2rdacontent  aunmediated2rdamedia  avolume2rdacarrier  aIncludes bibliographical references and indexes.   aPart I. Food Science and nutrition -- Part II. Food Service -- Part III. Foods -- Part IV. Food Industry -- Appendixes.  aUNDERSTANDING 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. 0aFood 0aNutrition