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    Default Understanding Food: Principles and Preparation (4th Ed)

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    Understanding Food: Principles and Preparation (4th Ed)

    Understanding Food: Principles and Preparation (4th Ed)
    English | Wadsworth Publishing | June 2010 | ISBN: 0538734981 | 625 pages | PDF | 73.1 mb

    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 fourth 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.

    Amy Christine Brown, PhD, RD 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 American Dietetic Association, since 1986. Dr. Brown currently teaches at the University of Hawaii at Manoa in the Department of Alternative and Complementary Medicine. Her research interests are in the area of Complementary Medicine and Medical Nutrition Therapy. Dr. Brown's purpose for obtaining her doctoral degree and main professional goal was to become a writer.

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