Food Science: The Biochemistry of Food and Nutrition © 2006 Mehas, Rodgers Student Edition: 0-07-869081-1 Lab Manual: 0-07-869082-X Lab Manual TAE: 0-07-869083-8 Teacher Resource Guide: 0-07-869084-6 ExamView ® CD-ROM: 0-07-869086-2 Food Science Experiments Video: 0-07-822608-2 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 a class that might be taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Features of Student Text Students learn to apply scientific principles to food and nutrition as they explore foods and nutrition using basic science equipment. Students focus on measurement, the use of lab equipment, and develop laboratory writing, problem solving, and reasoning skills. A strong illustration program is inviting to today’s visually oriented student. Food Science Career pages introduce students to 28 food science career opportunities. The flexible text format is adaptable to a one or two semester course. Ancillaries Student Lab Manual Provides rules and procedures for working safely in the science lab and includes 67 hands-on experiments. Lab Manual Teacher Annotated Edition Contains teaching material and answers directly on the Student Lab pages. Teacher Resource Guide Provides a Food Science Resource List, Study Guides for every chapter, reproducible Tests with answers keys, and Transparency Masters. Food Science Experiments Video Highlights five experiments from the text with demonstrations by the authors. ExamView® Pro Test Generator CD-ROM Allows teacher to customize tests on the computer by adding, deleting, or editing questions from an extensive test bank. Answers are included. Table of Contents Unit 1    The World of Food Science Chapter 1    What Is Food Science? Chapter 2    Why Study Food Science? Unit 2    The Food Science Lab Chapter 3    Safety and Sanitation Chapter 4    The Scientific Method Chapter 5    Measurement Chapter 6    The Sensory Evaluation of Food Unit 3    Chemistry Foundations Chapter 7    Elements, Compounds, and Mixtures Chapter 8    Chemical Reactions and Physical Changes Chapter 9    Water Chapter 10   Acids and Bases Chapter 11   Energy Unit 4   The Science of Nutrition Chapter 12   Nutrition Basics Chapter 13   Digestion Chapter 14   Metabolism Chapter 15   Carbohydrates Chapter 16   Lipids Chapter 17   Protein Chapter 18   Vitamins and Minerals Unit 5   The Chemistry of Food Chapter 19   Enzymes Chapter 20   Solutions and Colloidal Dispersions Chapter 21   Leavening Agents Chapter 22   The Fermentation of Food Chapter 23   The Biochemistry of Milk Chapter 24   Food Additives Unit 6   The Microbiology of Food Processing Chapter 25   Keeping Food Safe Chapter 26   The Dehydration of Food Chapter 27   The Canning of Food Chapter 28   Food Preservation Technology		Comprehensive Foods and Nutrition Child Development/ Parenting Clothing/Fashion Occupational Family/Independent Living Housing/Consumer Ed Professional Targeted Teaching and Learning Resources

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	Foods and Nutrition
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