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Food Science: The Biochemistry of Food & Nutrition, Student Edition
by Kay Mehas ; Sharon Rodgers ; McGraw-Hill
Binding: Hardcover, 5 edition, 496 pages
Publisher: Glencoe/McGraw-Hill
Weight: 1.3 pound
Dimension: H: 0.9 x L: 10 x W: 8.1 inches
ISBN 10: 0078690811
ISBN 13: 9780078690815
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Book Description:
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.


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