Dimensions of Food (3 Revised edition)

This new edition focuses on the basic connection between the science of food and nutrition in food preparation.

It covers the economic, nutritional, palatability, chemical sanitary and food processing dimensions of food.

The new edition reflects today's changing food choices, with new material on ethnic foods, low-fat food products, microwave packaged food labels and foodborne illnesses.

The book also contains several recipes. "Dimensions of Food" should be useful for professionals involved in nutrition and hotel/ restaurant management, food scientists and nutritionists.