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Food Science, An Ecological Approach

Author(s): Sari Edelstein, PhD, RD, Associate Professor, Nutrition and Dietetics Department, Simmons College
Details:
  • ISBN-13: 9781449694777
  • Product With Access Code    554 pages      © 2014
Price: $193.95 US List
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Overview

A textbook at the forefront of a global movement toward sustainability

Food Science, An Ecological Approach presents food science and food preparation in the context of current environmental world conditions.  Throughout the text readers will examine the scientific basis of the dietetics profession and thoroughly explore food chemistry, preparation, safety, regulations, and cultural significance.

The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers.  

Each chapter sets out clear objectives and integrates helpful sidebars, illustrations and discussion questions to increase concept retention.  Chapter summaries and special sections found throughout the text engage students and enhance the learning experience. Additional resources are available online which complement the text.  
 

 

Features & Benefits

Key Features and Special Topics include:

  • How to Provide Public Access to a ‘Green’ Food Supply
  • The Effect of Global Warming on the Food Supply
  • U.S. Obesity Crisis
  • Farm to Plate
  • Nuts and nut allergies
  • Genetically Modified Food
  • Governmental Regulations of Phytonutrients and Health Claims
  • Pesticides in our Food
  • Food Safety
  • Food Preparation Principles
  • Sugar Replacement Safety History
  • Disappearance of the Bees

Resources for students

Student Companion Website includes:

  • Glossary
  • Flashcards
  • Crossword Puzzles
  • Practice Quizzes
  • Web Links
  • Food Science Lab Manual

Downloadable Instructor Resources include:

  • PowerPoint Lecture Outlines
  • Test Bank
  • Instructor’s Manual
  • Instructor’s Media CD

Applicable Courses

This text can be used in courses found in the following departments:

  • Food and Nutrition
  • Nutrition
  • Nutrition and Dietetics
  • Culinary
  • Food Science
  • Nutrition and Ecology

 

Section  1  Food Science Background: Food Systems in Relation to Climate Change, Research, Sensory Evaluation and the Chemical Composition of Foods
  Chapter  1  An Overview of Food and the Living Systems of the Natural Environment and the Relationship to Food Science
  Chapter  2  How to Interpret Research
  Chapter  3  Sensory Evaluation
  Chapter  4  Composition of Food
Section  2  Categorized Food and Beverage Groupings, Vegetarianism, Food Preservation and Packaging
  Chapter  5  Meat and Meat Replacements
  Chapter  6  Fish and Poultry
  Chapter  7  Milk, Cheese, and Dairy Replacements
  Chapter  8  Eggs and Egg Replacements
  Chapter  9  Vegetarianism
  Chapter  10  Fruits and Vegetables
  Chapter  11  Grains, Flour, Cereals, Rice and Pasta
  Chapter  12  Yeast and Quick Breads/Cake
  Chapter  13  Fats and Oils
  Chapter  14  Sugar and Sugar Replacements
  Chapter  15  Beverages
  Chapter  16  Food Preservation and Packaging

Sari Edelstein, PhD, RD-Associate Professor, Nutrition and Dietetics Department, Simmons College

Dr. Edelstein's present position is as Associate Professor in the Nutrition and Dietetics Department at Simmons College. She presently teaches both Food Science and Food service classes.  Before coming to Simmons College, Dr. Edelstein has previously been in private practice and has served as a hospital Food Service Director and Chief Dietitian.

She is the author of many research articles, inclusive of topics on ethics, yoga, the glycemic index, and athletic performance as well as the author or editor of books, which include:
The Healthy Young Child, Wadsworth Publishing, 1995;
Nutrition in Public Health, Second Edition, Jones & Bartlett Publishers, 2005;
Nutrition: Rapid References for Nurses, Jones & Bartlett Publishers, 2007;
Managing Food and Nutrition Services for the Hospitality, Culinary and Nutrition Professions, Jones & Bartlett Publishers, 2007;
Life Cycle Nutrition: An Evidence-Based Approach, Jones & Bartlett Publishers, 2008.

Education Background
BS Florida State University
MS Florida International University
PhD University of Florida

Additional Titles by this Author

The following instructor resources are available to qualified instructors for download

ISBN-13: 9781449694777

Instructor Manual
Slides in PowerPoint Format
Test Bank