Food Science: The Biochemistry of Food and Nutrition
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- Synopsis
- In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.
- Copyright:
- 2006
Book Details
- Book Quality:
- Excellent
- Book Size:
- 496 Pages
- ISBN-13:
- 9780078690815
- Publisher:
- McGraw-Hill Higher Education
- Date of Addition:
- 06/08/12
- Copyrighted By:
- Kay Y. Mehas, Sharon L. Rodgers
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Cooking, Food and Wine, Textbooks, Medicine
- Submitted By:
- Daproim Africa
- Proofread By:
- Daproim Africa
- Usage Restrictions:
- This is a copyrighted book.
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Other Books
- by Kay Yockey Mehas
- by Sharon Lesley Rodgers
- in Nonfiction
- in Science
- in Cooking, Food and Wine
- in Textbooks
- in Medicine