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