Introductory Foods

Barbara Scheule; Amanda Frye

For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. A market-leading introduction to all things food Introductory Foods is an engaging.

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practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colors and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.