Advanced Food Science and Nutrition Reference Book.

Institution	Texas Tech Univ., Lubbock. Home Economics Curriculum Center.
Titel	Advanced Food Science and Nutrition Reference Book.
Quelle	(1991), (331 Seiten)Verfügbarkeit
Beigaben	Tabellen
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Behavioral Objectives; Classroom Techniques; Cooking Instruction; Course Content; Curriculum Guides; Food; Food Processing Occupations; Food Service; Foods Instruction; Home Economics Skills; Learning Activities; Nutrition Instruction; Occupational Home Economics; Secondary Education; Teaching Methods; Test Items; Transparencies; Units of Study + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Klassenführung; Kursprogramm; Curriculare Materialien; Lebensmittel; Lebensmittelkunde; Lernaktivität; Nutrition education; Ernährungserziehung; Sekundarbereich; Teaching method; Lehrmethode; Unterrichtsmethode; Test content; Testaufgabe; Transparenz; Lerneinheit
Abstract	Developed with input from personnel in the industries, this reference book complements the curriculum guide for a laboratory course on the significance of nutrition in food science. The reference book is organized into 25 chapters, each beginning with essential elements and objectives. Within the text, italicized, bold-faced vocabulary terms are included with definitions or explanations. Illustrations also are included, and chapter summaries and vocabulary sections are provided for each chapter. A review section and a critical thinking section also are included in each chapter, and an index of technical terms appears at the end of the book. The chapters cover these topics: economics and the world food supply; nutrition and health; special dietary needs; retaining nutrients in food; food additives; the world food supply; food and nutrition from an international perspective; scientific and creative aspects of food processing and marketing; safety and sanitation; methods for processing foods; the impact of food processing; quality of food products; forms of food products; manipulation of food products; cooking utensils; effects of temperature on food products; leavening agents; principles of protein, vitamin, and carbohydrate cookery; fat absorption in food preparation; making food products more nutritious; new forms and sources of foods; research in nutrition and food science; technology and food and nutrition; reliable nutrition information; and careers in nutrition and food science. There are 20 references. (KC)
Anmerkungen	Home Economics Curriculum Center, Box 41161, Texas Tech University, Lubbock, TX 79409-1161.
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2004/1/01