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This course is designed to help student to understand nutritional concepts, develop critical thinking and make informed decisions. It will introduce the knowledge of major nutrients, the nutrient requirement of different stages throughout life. To prevent chronic disease and live better, the principles of healthy eating and weight control will also be included. Some knowledge about food allergen and functional food, which are frequently appeared in our daily life, will be taught for critical thinking. Selected cases will also be analyzed to highlight the application of knowledge and principles.
Founded on research from more than 35 journals covering food science, nutrition, and food service, this book collects the most current information in these disciplines. Part One represents information related to food science and nutrition, such as food selection, sensory and physical evaluation, and food chemistry. Part Two covers aspects of food service from food safety to food preparation basics to meal management. Part Three covers all of the standard food items arranged into proteins; phytochemicals; complex carbohydrates; refined carbohydrates and fat; and water groupings; Part Five relates to the food industry in terms of food preservation, government food regulations, and food careers.
