Dimensions of Food

Authors: Vickie A. Vaclavik, Marcia H. Pimentel, Marjorie M. Devine

Edition: 7th

Description: This book presents sequenced learning experiences that move from basic demonstrations of key principles in earlier chapters, to their applications in later chapters. For example, students will explore food economics, labeling, and the assessment of nutrient quality of diets based on the Food Guide Pyramid, then they will observe demonstrations and experiments that provide the basics to understanding the functional and structural properties of the components of foods.

Location- Lautoka [1 copy]

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