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Understanding Food: Principles and Preparation 5th Edition

Amy Christine Brown

  • Published
  • Previous Editions 2011, 2008
  • 704 Pages


UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.

Amy Christine Brown, University of Hawaii, Manoa

Amy Christine Brown received her Ph.D. from Virginia Polytechnic Institute and State University in Human Nutrition and Foods. She has been a college professor and a registered dietitian with the Academy of Nutrition and Dietetics since 1986. Dr. Brown currently teaches at the University of Hawaii's John A. Burns School of Medicine in the Department of Complementary and Integrative Medicine. Her research interests are in bioactive plant substances beneficial to health and medical nutrition therapy. Some of the studies she has conducted include "Diet and Crohn's disease," "Potentially harmful herbal supplements," "Kava beverage consumption and the effect on liver function tests" and "The effectiveness of kukui nut oil in treating psoriasis." Selected research journal publications include "Position of the American Dietetic Association: functional foods" (Journal of the American Dietetic Association); "The Hawaii Diet: Ad libitum high carbohydrate, low fat multi-cultural diet for the reduction of chronic disease risk factors" (Hawaii Medical Journal); "Lupus erythematosus and nutrition: A review" (Journal of Renal Nutrition); "Dietary survey of Hopi elementary school students" (Journal of the American Dietetic Association); "Serum cholesterol levels of nondiabetic and streptozotocin-diabetic rats" (Artery); "Infant feeding practices of migrant farm laborers in northern Colorado" (Journal of the American Dietetic Association); "Body mass index and perceived weight status in young adults" (Journal of Community Health); "Dietary intake and body composition of Mike Pigg, 1988 Triathlete of the Year" (Clinical Sports Medicine); and numerous newspaper nutrition columns.
  • New information in many chapters covers evolving trends in the food industry such as electronic noses, lean finely textured beef, DNA bar coding of fish, black and red rice varieties, and the sous-vide heat preservation technique, as well as recent related legislation such as the FDA Food Safety Modernization Act; Healthy, Hunger-Free Kids Act of 2010; and Patient Protection and Affordable Care Act of 2010.
  • Discussions of many important topics, including formation of saturated and supersaturated solutions, nonnutritive sweeteners, and interfering agents, have been expanded.
  • The presentation of many topics has been enhanced and clarified; examples include the discussions of induction, protein contraction and relaxation, meat quality problems, pasteurization techniques, enzymes used in cheese production, bouillons, proofing of bread dough, surfactants and emulsifiers, descriptive terms for pastry (laminated vs. nonlaminated; long flake, short flake, and meay textures), and food package health claims. The use of potentially confusing terms related to energy measurement and sugars is now clear and consistent.
  • New figures demonstrate the gap between average U.S. dietary intakes and the Dietary Guidelines recommendations, forms of dispersion destabilization, a healthy meal plan, a cycle menu, methods of modifying commercial starches, varieties of unshortened cakes, laminated and nonlaminated pastries, saturated and supersaturated solutions, and commercial freeze-drying.
  • The discussions of types of grains and flours have been reorganized to distinguish gluten-containing and gluten-free foods, and the presentation of yeast bread preparation, including the accompanying figures, has been reorganized to better reflect the chronology of this process.
  • New "Chemist's Corner" features explore solute concentrations, the measurement of food protein, factors affecting fatty acid melting points, and factors promoting small crystal formation in candies.
  • "How & Why?" features further explain terms, processes, and distinctions important in food science and preparation, answering common questions about the chapter material.
  • "Nutrient Content" boxes supply specific data on the nutritional content of different foods.
  • "Calorie Control" features explore the energy value of foods and emphasize portion control—a topic of great interest to students both as individuals and as future food service professionals catering to weight-conscious clientele.
  • "Problems and Their Causes" tables identify common food preparation errors and explain how to avoid them.
  • "Career Corner" features profile real people working in the fields of foods and nutrition, sharing their experiences and giving students a look into real-world issues affecting these professions.
  • A sixteen-page, four-color insert displays detailed photographs of various foods covered throughout the text. The text also includes numerous photos and illustrations to provide a visual context to the concepts being presented.
  • Food-related websites are included at the end of each chapter to help facilitate additional student learning and research.
  • End-of-chapter text and pictorial summaries reinforce the information presented throughout each chapter.
  • An updated LAB MANUAL includes recipes and experiments appropriate for a food principles and food preparation course, covering all the major food categories in the text. It can be bundled with the text for a valuable discount.
  • The text has been thoroughly updated to include the latest research, examples, and techniques related to food principles.
  • This text uniquely integrates nutrition, dietetics, food industry, and food service topics, giving students a full overview of the different dimensions of food principles. The food-specific chapters are organized to follow a typical syllabus centered on the major food groups. Chapter 29: Food Careers showcases the variety of career options students have in the food industry.
  • "Chemist's Corner" features dive deeper into the scientific principles and methodologies relevant to food preparation and the food industry.
1. Food Selection
2. Food Evaluation.
3. Chemistry of Food Composition.
4. Food Safety.
5. Food Preparation Basics.
6. Meal Management.
Protein-Meat, Poultry, Fish, Dairy, and Eggs.
7. Meat.
8. Poultry.
9. Fish and Shellfish.
10. Milk.
11. Cheese.
12. Eggs.
Phytochemicals-Vegetables, Fruits, Soups, and Salads.
13. Vegetables and Legumes.
14. Fruits.
15. Soups, Salads, and Gelatins.
Complex Carbohydrates-Cereals, Flour, and Breads.
16. Cereal Grains and Pastas.
17. Flours and Flour Mixtures.
18. Starches and Sauces.
19. Quick Breads.
20. Yeast Breads.
Desserts-Refined Carbohydrates and Fat.
21. Sweeteners.
22. Fats and Oils.
23. Cakes and Cookies.
24. Pies and Pastries.
25. Candy.
26. Frozen Desserts.
27. Beverages.
28. Food Preservation.
29. Government Food Regulations.
30. Careers in Food and Nutrition.

Textbook Only Options

Traditional eBook and Print Options

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  • ISBN-10: 1305151429
  • ISBN-13: 9781305151420
  • STARTING AT $26.99

  • STARTING AT $45.49

  • ISBN-10: 1133607152
  • ISBN-13: 9781133607151
  • Bookstore Wholesale Price $215.25
  • RETAIL $286.95

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.


Cengage Learning Testing, powered by Cognero Instant Access

ISBN: 9781285978802

Lab Manual

ISBN: 9781133607168
The Lab Manual includes recipes and experiments appropriate for a food principles and food preparation course, organized to match the sequence of topics in the text. Each lab begins with an introduction and pre-lab questions, followed by an overview of the objectives, procedures, recipes, and post-lab questions.

CourseMate, 1 term (6 months) Instant Access

ISBN: 9781133609056
Cengage Learning's Nutrition CourseMate brings course concepts to life with interactive learning, study, and exam preparation tools that support the printed textbook. Watch student comprehension soar as your class works with the printed textbook and the textbook-specific website. Nutrition CourseMate goes beyond the book to deliver what you need! Learn more at

CourseMate with Diet Analysis Plus, Global Nutrition Watch, 1 term (6 months) Instant Access

ISBN: 9781285091471


Lab Manual

ISBN: 9781133607168
: A Recipe for Success in Your Course! Use the Lab Manual as a valuable tool to help you apply what you learn. It includes recipes and experiments appropriate for a food principles and food preparation course.

CourseMate, 1 term (6 months) Instant Access

ISBN: 9781133609056
The more you study, the better the results. Make the most of your study time by accessing everything you need to succeed in one place. Nutrition CourseMate includes an interactive eBook with highlighting, note taking, and an interactive glossary; interactive learning tools, including quizzes, flashcards, crossword puzzles; and more!

CourseMate with Diet Analysis Plus, Global Nutrition Watch, 1 term (6 months) Instant Access

ISBN: 9781285091471

CourseMate with Diet and Wellness Plus, Global Nutrition Watch, 1 term (6 months) Instant Access

ISBN: 9781305652774