Food Science: The Biochemistry of Food & Nutrition, Student Edition (Hardcover)

~ Kay Mehas (Author), Sharon Rodgers (Author), McGraw-Hill (Author)

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Product 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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Product Details

• Hardcover: 496 pages
• Publisher: Glencoe/McGraw-Hill; 5 edition (January 12, 2005)
• Language: English
• ISBN-10: 0078690811
• ISBN-13: 978-0078690815
• Product Dimensions: 10 x 8.1 x 0.9 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #1,015,894 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

3.0 out of 5 stars food sci:the biochemistry of food and nutrition student edition, January 18, 2008

By	Gustavo Villarreal Maury "estereobook" (Saltillo Coah mexico) - See all my reviews (REAL NAME)

I need this book for teaching in a mexico college on food sci, is a good book for some lab activities suport, but not as text book because has not enough deep knowladge on the field.