Food science : an ecological approachPDF电子书下载

Section ⅠFood Science Background：Food Systems in Relation to Climate Change，Research，Sensory Evaluation，and the Chemical Composition of Food 1

Chapter 1Food Science and the Natural Environment&Irana Hawkins，CAGS，MPH，RD 3

Historical，Cultural，and Ecological Significance 4

How the Natural Environment Relates to Food Science 4

Special Topic 1.1 Food Insecurity in the United States&Lauren Adler 5

Ecological Literacy 7

The Current Need for an Ecological Approach 7

Special Topic 1.2 Genetically Modified Organisms and Food&Jeannie Houchins，MS，RD 7

Special Topic 1.3 USDA’s Biobased Product Label&Katrina Schroeder 11

Climate Change 12

Mitigating Climate Change 13

Special Topic 1.4 The Effects of Climate Change on the Earth’s Food Supply&Lauren Levandowski 14

Effects of Diet on Climate Change 16

Effects of Food Waste on Climate Change 17

Nutrition Transitions 18

Globalization 18

Special Topic 1.5 Sustainably Feeding the World&Jessica Brie Leonard 19

National Food Trends 24

Going Green with Food Science 25

Putting Theory into Practice 26

Chapter Review 28

Learning Portfolio 29

Key Terms 29

Study Points 29

Issues for Discussion 29

Research Ideas for Students 29

References 30

Chapter 2 How Food Science Is Guided by Research&Carol E.O Neil，PhD，MPH，RD Theresa A.Nicklas，DrPH 33

Food Science and Research 34

How to Interpret Research：An Evidence-Based Approach 34

Navigating the Peer-Reviewed Literature 34

Qualitative Studies 43

Nutrition Screening 43

Nutrition Assessment 44

Government Monitoring Programs 45

Epidemiologic Studies 51

The Bogalusa Heart Study 52

The Framingham Heart Study 52

Data Quality 53

Clinical Trials 54

Metabolic Diet Studies 54

Animal Studies 55

Using Nutrition Research to Inform Policy and Improve Public Health 56

Healthy People 2020 56

Nutrient Requirements 59

The Center for Nutrition Policy and Promotion 62

The Dietary Guidelines for Americans 63

Importance of the Guidelines 63

Food Group Plans 64

MyPlate 64

Healthy Eating Index 65

The Food Label 65

Special Topic 2.1 Major Food Policy Timeline of the Food and Drug Administration&Kate Janisch 67

Special Topic 2.2 The Food Safety Modernization Act&Sara Greeley 68

Bringing Nutrition Recommendations to the Public 72

Chapter Review 74

Learning Portfolio 76

Key Terms 76

Study Points 76

Issues for Discussion 76

Research Areas for Students 76

References 76

Chapter3 Sensory Evaluation&Sung Eun Choi，PhD，RD 83

Introduction 84

The Human Senses 84

Sight 84

Special Topic 3.1 Molecular Gastronomy&Sarah Churchill 85

Smell 86

Taste 87

Special Topic 3.2 Nutrigenomics&Jill M.Merrigan 88

Sound 90

Touch 90

Variables Controlled During Sensory Evaluation 90

Panel Management 90

Environmental Controls 92

Product Controls 92

Measurement Theory 93

Measurement Hierarchy 93

Common Scales Used in Testing 94

Types of Sensory Tests 96

Analytical Difference Tests 96

Analytical Descriptive Tests 100

Affective Tests 101

Chapter Review 103

Learning Portfolio 104

Key Terms 104

Study Points 104

Issues for Discussion 104

Research Ideas for Students 104

References 104

Appendix 106

Sensory Evaluation 106

Data Analysis for the Triangle Test 106

Data Analysis for the Duo-Trio Test 106

Data Analysis for the Paired Comparison Test 106

Data Analysis for the Ranking Test 107

Data Analysis for the Rating Difference Test 108

Data Analysis for the Affective Test：Chocolate Candies 109

Data Analysis for the Affective Test：Cookie Formulations 110

Data Analysis from the Paired Preference Test 110

Data Analysis for Ranking Preference Test 110

References 111

Chapter 4 Food Composition&Lalitha Samuel，PhD 113

Food Composition 114

Special Topic 4.1 Phytonutrients and Functional Foods&Lalitha Samuel，PhD 114

Special Topic 4.2 Government Regulation of Phytonutrient Health Claims&Allison Mulvaney 116

Water 118

Physical and Chemical Properties of Water 119

Functions of Water in Foods 121

pH 122

Carbohydrates 124

Food Sources of Carbohydrates 124

Monosaccharides 124

Special Topic 4.3 Glycemic Index of Food&Erin Kunze 128

Disaccharides 130

Oligosaccharides 131

Polysaccharides 131

Starch 132

Undigestible Starches 134

Dietary Fiber 134

Summary of Roles of Carbohydrates in Food Processing 137

Lipids 137

Food Sources of Lipids 137

Lipid Chemistry 137

Phospholipids 142

Sterols 142

Proteins 143

Protein Organization 143

Dietary Sources of Proteins 144

Functional Properties of Proteins 145

Proteins as Enzymes 146

Nonenzymatic Browning 148

Vitamins and Minerals 149

Enrichment and Fortification 150

Losses of Vitamins During Food Production 151

Minerals 152

Chapter Review 152

Learning Portfolio 154

Key Terms 154

Study Points 154

Issues for Discussion 154

Research Ideas for Students 155

References 155

Section Ⅱ Categorized Food and Beverage Groupings，Vegetarianism，Food Preservation，and Packaging 157

Chapter 5 Meat and Meat Substitutes&Courtney P.Winston，MPH，RD，LD，CDE 159

Historical，Cultural，and Ecological Significance 160

Beef 160

Veal 161

Lamb 162

Pork 162

Special Topic 5.1 H 1 N 1，or “Swine Flu”&Zhanglin Kong，MS 164

Physical and Chemical Properties 165

Structure of Meats 165

Pigments 167

Slaughtering and Aging 167

Tenderizing Meats 168

Heating Meats 168

Freezing Meats 169

Preserved and Processed Meats 170

Meat Alternatives 172

Food Selection and Menu Planning 172

Cuts of Meats 173

Choosing Healthy Cuts 173

Creating Well-Rounded Meals with Meats 173

Basic Meat Preparation Techniques 174

Heating and Cooking Methods 174

Dry Heat Methods 174

Special Topic 5.2 Heterocyclic Amines and Grilling Meat&Isabel Smith 175

Moist Heat Methods 177

Nutritional Properties 178

Nutritional Value Of Meats 178

Nutrient Retention in Dry Heat Methods 180

Nutrient Retention in Moist Heat Methods 181

Going Green with Meats 182

Impact of Meat Production on the Environment 182

Changing the Environmental Impact of Meats 182

Food Safety and Foodborne Illness 183

Special Topic 5.3 E.coli 0157：H7&Courtney P.Winston，MPH，RD，LD，CDE 184

Meat Regulations and Quality 185

Meat Inspection 185

Meat Grading 187

Special Topic 5.4 Bovine Spongiform Encephalopathy，or “Mad Cow Disease”&Jennifer Stallings 187

Chapter Review 189

Learning Portfolio 191

Key Terms 191

Study Points 191

Issues for Discussion 192

Research Areas for Students 192

References 192

Chapter 6 Poultry and Fish&Bonnie Gerald，PhD，DTR 195

Historical and Cultural Significance 196

Poultry 196

Fish and Shellfish 196

Types of Poultry，Fish，and Shellfish 196

Poultry 196

Fish 198

Shellfish 199

Physical and Chemical Properties 199

Poultry 199

Fish 200

Nutritional Properties 201

Poultry 201

Fish 201

Cooking Methods 202

Poultry 202

Fish 202

Special Topic 6.1 Omega-3 Fatty Acid Content of Fish&Brina Kelly 202

Shellfish 203

Special Topic 6.2 Sauces for Chicken and Fish&Maura Grimes 204

Going Green with Poultry and Fish 205

Poultry Industry Trends 206

Fishing Industry Trends 206

Special Topic 6.3 Oil Spills：The Economic and Environmental Impact&Jacqueline Minichiello，MS，RD，LDN 208

Food Technology 210

Poultry Processing 210

Fish Processing 210

Packaging 211

Food Safety 211

Pathogens Common to Poultry 211

Pathogens Common to Fish and Shellfish 212

Special Topic 6.4 Fish Storage Principles and Products&Maria Belloso 213

Inspection and Grading of Poultry 214

Inspection and Grading of Fish 215

Special Topic 6.5 Mercury and Polychlorinated Biphenyls in Fish&Bonnie Gerald，PhD，DTR 215

Farm-to-Fork System 216

Chapter Review 216

Learning Portfolio 217

Key Terms 217

Study Points 217

Issues for Class Discussion 217

Research Topics for Students 218

References 218

Chapter 7 Milk and Dairy Products&Toby Amidor，MS，RD，CDN 219

Historical and Cultural Significance 220

Physical and Chemical Properties 221

Casein and Whey 221

Pasteurization 222

Homogenization 222

Storage and Cooking 222

Milk and Dairy Products 223

Milk 224

Cream 224

Cultured Dairy Products 224

Butter 226

Cheese 226

Fresh Cheeses 228

Soft-Ripened Cheeses 228

Semisoft Cheeses 228

Firm Cheeses 228

Hard Cheeses 231

Ice Cream and Ice Milk 231

Special Topic 7.1 Ice Cream and Frozen Dairy Desserts&Mary McAvoy 232

Food Selection，Menu Planning，and Basic Food Preparation Techniques 233

Purchasing Milk and Dairy Products 233

Menu Planning 233

Basic Food Preparation Techniques 233

Nutritional Value 234

Calcium 235

Vitamin D 236

Impact of Milk and Dairy Products on Health 237

Weight 237

Muscle Mass and Recovery After Exercise 237

Bone Health 237

Digestive Health 238

Special Topic 7.2 Prebiotics and Probiotics&Colleen Lynch 238

Hypertension and Heart Disease 240

Cancer 240

Diabetes 241

Other Health Conditions 241

Food Technology 241

Concentrated Milk Products 241

Processed Cheese 242

Dairy Substitutes 242

Going Green with Milk Products 242

Special Topic 7.3 Bovine Somatotropin in Cow’s Milk&Bridget Mahoney 243

Special Topic 7.4 Antibiotic Resistance&Michelle Boutet 244

Greening the Industry 246

Food Safety and Potential Foodborne Illness 246

Common Pathogens 246

The Pasteurized Milk Ordinance 247

Concerns About Raw Milk 247

Food Regulation and Food Quality 247

Lactose Intolerance 247

Chapter Review 248

Learning Portfolio 250

Key Terms 250

Study Points 250

Issues for Discussion 250

Research Ideas for Students 250

References 250

Chapter 8 Eggs and Egg Replacements&Debra King，MS，RD，LD 253

Historical and Cultural Significance 254

Eggs Around the World 254

Eggs in the American Diet 254

Physical and Chemical Properties 254

Nutritional Properties 255

Impact on Health 255

Effects of Cholesterol from Eggs 256

Egg Allergies 256

Special Topic 8.1 Avian Influenza&Debra King，MS，RD，LD 257

Food Preparation Principles 258

Roles of Eggs in Recipes 258

Cooking Safely with Eggs 258

Whole Egg Preparation Techniques 260

Uses of Egg Whites 261

Egg Yolks in Desserts 262

Cooking Eggs at High Altitudes 262

Cooking with Egg Substitutes 263

Food Technology 265

History of Egg Product Development 265

Processing of Egg Products 265

Dried Egg Mixes 265

Going Green with Eggs 266

The Lives of Laying Hens 266

The Debate 266

Food Safety 267

Keeping Eggs Fresh and Bacteria-Free 267

Regulating Agencies 268

Salmonella on the Rise 268

Egg Product Inspection 269

Food Regulations 271

Egg Grading 271

Egg Sizing 272

Egg Dating 273

Labeling Egg Products 273

Chapter Review 273

Learning Portfolio 274

Key Terms 274

Study Points 274

Issues for Discussion 274

Research Ideas for Students 274

References 274

Chapter 9 Vegetarianism&Tim Radak，DrPH，RD 277

Introduction 278

Classification 278

History of Vegetarianism 279

Reasons for Choosing a Vegetarian Diet 280

Prevalence of Vegetarianism 281

Impact on Health 282

Vegetarianism Through the Life Stages 282

Comparing Health Effects of Vegetarian Versus Omnivore Diets 282

Special Topic 9.1 Nutrition and Growth for Vegetarian Children&Tim Radak，DrPH，RD 283

Vegetarian Diets in the Treatment of Disease 287

Special Topic 9.2 Vegetarian Diets for Obesity Prevention&Tim Radak，DrPH，RD 288

Nutritional Considerations 289

Nutritional Deficiencies of the Typical American Diet 289

Nutritional Benefits of Switching to a Plant-Based Diet 289

Planning a Successful Vegetarian Diet 290

Special Topic 9.3 Phytonutrients&Tim Radak，DrPH，RD 293

Dietary Planning Resources 294

Going Green with Vegetarianism 294

Nutritional Ecology 295

Air Quality 296

Soil Quality 296

Challenges in the Study of Environmental Impacts 296

Climate Change 297

Government Guidelines for Greener Diets 297

Chapter Review 297

Learning Portfolio 299

Key Terms 299

Study Points 299

Issues for Class Discussion 299

Research Areas for Students 299

References 300

Chapter 10 Fruits and Vegetables&Catherine Frederico，MS，RD，LDN 305

Historical，Cultural，and Ecological Significance 306

Botanical Definitions of Fruits and Vegetables 307

Cultural Assimilation 308

Physical and Chemical Properties 309

Plant Cell Structure 310

Ripening and Aging 312

Special Topic 10.1 Natural and Artificial Food Coloring&Lauren Mudgett 313

Enzymatic Browning 314

Boiling or Steaming 314

Acid-Base Chemistry 314

Freezing 315

Canning 315

Drying 315

Nutritional Properties 316

Carbohydrates and Fiber 316

Proteins and Fats 316

Vitamins，Minerals，and Water 316

Impact on Human Health 316

Special Topic 10.2 Resveratrol&Christina Molinski，MS，RD 318

Menu Planning and Food Selection 319

The Dietary Guidelines for Americans and MyPlate 319

Purchasing Produce 320

Special Topic 10.3 Farm to Plate&Catherine Frederico，MS，RD，LDN 321

Vegetarianism 322

A Cornucopia of Produce Types 322

Fruits 323

Leaves 324

Stems 324

Roots and Tubers 325

Other “Vegetables” 325

Selecting the Best Produce 326

Understanding Ripeness 326

Food Preparation 326

Washing and Cooking 327

Adding Flavoring 327

Finding Inspiration 327

Food Technology 336

Going Green 336

Organic Produce 336

Minimizing Cost 337

Saving Energy During Cooking and Storage 337

Reducing the Environment Impact of Production 338

Food Safety and Regulations 338

Special Topic 10.4 Food Safety&Emily Kaley 339

Chapter Review 340

Learning Portfolio 341

Key Terms 341

Study Points 341

Issues for Discussion 341

Research Ideas for Students 341

References 342

Chapter 11 Grains，Cereals，Pasta，Flour，and Starch Cookery&Diane K.Tidwell，PhD，RD 345

Historical，Cultural，and Ecological Significance 346

Wheat 346

Rice 347

Corn 347

Barley 347

Oats 347

Rye and Triticale 347

Sorghum 348

Millets 348

Other Plants Used as Grains 349

Physical and Chemical Properties 350

Physical Structure of the Cereal Grain 350

Processing Cereal Grains by Milling 351

Gluten Chemistry 352

Special Topic 11.1 Gluten Intolerance：Celiac Disease and Nonceliac Gluten Sensitivity&Lisa S.Brown，PhD，RD 353

Starch 355

Special Topic 11.2 Food Thickeners and Dysphagia&Leslie Rathon，MS，RD 358

Cereal Products 359

Wheat 359

Rice 363

Corn 366

Barley 367

Special Topic 11.3 History of Beer Making&Caitlin Portrie 368

Oats 369

Rye 369

Millets 370

Breakfast Cereals 370

Other Plants Used as Grains 371

Nutritional Properties and Impact on Health 372

Whole Grains 373

Fortified Grains 373

Going Green with Grains 373

Farming Practices 373

Packaging 374

Food Safety and Regulations 374

Storage 374

Enrichment and Fortification 374

Chapter Review 374

Learning Portfolio 376

Key Terms 376

Study Points 376

Issues for Discussion 377

Research Ideas for Students 377

References 377

Chapter 12 Yeast Breads，Quick Breads，and Cakes&Jeannie Houchins，MA，RD 379

Historical，Cultural，and Ecological Significance 380

Physical and Chemical Properties 383

Yeast Breads 383

Making Yeast Breads 385

Quick Breads and Cakes 387

Bread Selection Criteria 391

Staling and Spoiling 391

Sensory Research 391

Special Topic 12.1 Phytonutrients and Spices&Andrea Roche 392

Choosing Bread 393

Nutritional Properties and Impact on Health 394

Food Technology 395

Going Green with Breads 395

Wheat 395

Commercial Breads and Cakes 396

Food Safety and Foodborne Illness 396

Bacteria 396

Mold 396

Yeasts 397

Fortification and Enrichment 397

Chapter Review 397

Learning Portfolio 399

Key Terms 399

Study Points 399

Issues for Class Discussion 399

Research Areas for Students 399

References 399

Chapter 13 Fats and Oils&Mindy Beth Nelkin，MS，RD，MA Nanna Cross，PhD，RD 403

Historical and Cultural Significance 404

Physical and Chemical Properties 405

Natural Fatty Acids 405

Partially Hydrogenated （Trans） Fatty Acids 406

Natural Sources of Trans Fats 407

Nutritional Properties 407

Omega Fatty Acids 408

Impact of Fats on Health 408

Fatty Acids as Functional Foods 408

Health Risks of Trans Fats 409

Lessons from the Mediterranean Diet 410

Special Topic 13.1 Nuts and Nut Allergies&Allison Stevens，MS，RD，LD 410

Food Preparation and Storage Principles 413

The Most Popular Plant Oils for Cooking 413

Deep-Fat Frying 415

Baking with Fats 416

Avoiding Rancidity 417

Improving Fat Intake 417

Menu Planning 418

Grocery Shopping 418

Meal Preparation 419

Food Technology 420

Plant Breeding and Genetic Engineering 420

Modified Hydrogenation 421

Fractionation of Fats 421

Interesterification 421

Reformulating Food Products to Remove Trans Fats 422

Greening Fats and Oils 422

Fat Substitutes 423

Carbohydrate-Based Substitutes 423

Protein-Based Substitutes 424

Fat-Based Substitutes 424

The Dilemma of Using Fat Substitutes 425

Food Regulations 425

Trans Fats Labeling 425

Butter Products 426

Fat Substitutes 426

Chapter Review 426

Learning Portfolio 428

Key Terms 428

Study Points 428

Issues for Class Discussion 428

Research Areas for Students 428

References 429

Chapter 14 Sugar and Sugar Substitutes&SeAnne Safaii，PhD，RD，LD 433

Historical，Cultural，and Ecological Significance 434

Products of the Sugar Industry 434

Physical and Chemical Properties 435

Types of Sugars and Sweeteners 437

Caloric or Nutritive Sweeteners 437

Special Topic 14.1 Honeybees in Trouble&Debra Silverman，MS，RD 440

Identifying Added Sugars in Foods 443

Artificial Sweeteners 443

Special Topic 14.2 Safety of Non-nutritive Sweeteners：A History&SeAnne Safaii-Fabiano，PhD，RD，LD 444

Future Artificial Sweeteners 446

Roles of Sugar in Food Preparation 447

Baking 447

Candy Making 448

Impact on Health 450

Special Topic 14.3 Role of Sugar in Dental Caries&Carole Palmer，EdD，RD，LDN 450

Current Sugar Consumption Versus Recommendations 451

Special Topic 14.4 The U.S.Obesity Crisis&Sung Eun Choi，PhD，RD 452

Sweeteners and Weight Gain 453

Going Green 453

Chapter Review 453

Learning Portfolio 455

Key Terms 455

Study Points 455

Issues for Class Discussion 455

Research Areas for Students 455

References 455

Chapter 15 Beverages&Renee Reynolds，MS，RD，LDN Carole Palmer，EdD，RD，LDN 457

Coffee 458

Historical，Cultural，and Ecological Significance 458

Ecology 458

Shade-Versus Sun-Grown Coffee 458

Coffee Production 459

Roasting 460

Preservation and Storage 460

Grading 461

Additives 461

Brewing 461

Desired Aesthetic Properties 462

Menu Planning 463

Nutritional Properties 463

Bioactive Compounds 463

Special Topic 15.1 Distilled Liquors&Bekah Angoff 464

Impact on Health 466

Food Safety and Foodborne Illness 467

Going Green with Coffee 467

Special Topic 15.2 Fair Trade Coffee&Veronica Salsberg，BS 468

Tea 469

Historical，Cultural，and Ecological Significance 469

Use by Specific Cultures 470

Ecology 470

Tea Production 471

Grading 472

Preservation and Storage 472

Additives 472

Brewing 473

Desired Aesthetic Properties 474

Meal Planning 474

Nutritional Properties 474

Impact on Health 475

Cardiovascular Disease 476

Cancer 476

Oral Disease 476

Other Diseases 477

Special Topic 15.3 Wine and Winemaking&Jordan Tille 477

Food Safety 479

Food Technology 479

Going Green with Tea 480

Sports Beverages 481

Historical，Cultural，and Ecological Significance 481

Physical and Chemical Properties 481

Impact on Health and Athletic Performance 485

Special Topic 15.4 Carbonated Beverages and Soft Drinks&Christina Ypsilantis 484

Special Topic 15.5 Ergogenic Aids in Sport Drinks&Michelle Palladino 486

Special Topic 15.6 Phytonutrients in Sports Beverages&Rene Reynolds，MS 487

Food Safety and Regulations 488

Making Sports Drinks Green 488

Chapter Review 489

Learning Portfolio 491

Coffee 491

Key Terms 491

Study Points 491

Issues for Class Discussion 491

Research Areas for Students 491

Tea 492

Study Points 492

Issues for Class Discussion 492

Research Areas for Students 492

Sports Beverages 492

Study Points 492

Issues for Class Discussion 492

Research Areas for Students 492

References 493

Chapter 16 Food Preservation and Packaging&Jennifer Lerman，RD，LDN 495

Food Preservation 496

Water Activity and Osmotic Stress 496

Special Topic 16.1 Sodium Intake and Food Processing&Jennifer Lerman，RD，LDN 497

Acidity 498

Thermal Processing 499

Special Topic 16.2 Thermal Food Processing&Aisling Whelan 499

Refrigeration and Freezing 503

Drying，Smoking，and Freeze-Drying 504

Fermentation 505

Microwaves and Irradiation 506

Effects of Preservation on Nutrient Composition 507

Newer Technologies in Food Preservation 508

Special Topic 16.3 Pesticides in Our Food&Jennifer Lerman，RD，LDN 510

Food Packaging 512

Common Packaging Materials 512

Special Topic 16.4 Safety of Packaging Material&Jennifer Lerman，RD，LDN 513

Advances in Food Packaging Technologies 514

Special Topic 16.5 Military Packaging：Technology in Action&Jennifer Lerman，RD，LDN 517

Quality Control 519

Going Green with Food Processing and Packaging 521

Source Reduction 521

Composting 521

Biodegradable Packaging 521

Recycling 521

Challenges 522

Chapter Review 522

Learning Portfolio 524

Key Terms 524

Study Points 524

Issues for Discussion 524

Research Ideas for Student 524

References 525

Appendix A Herbs and Health&Kimberly Owen 527

Appendix B Spices and Health&Abby Calcutt 531

Appendix C Measurement Conversions and Equivalents 533

Glossary 535

Index 543