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Section ⅠFood Science Background：Food Systems in Relation to Climate Change，Research，Sensory Evaluation，and the Chemical Composition of Food1

Chapter 1Food Science and the Natural Environment&Irana Hawkins，CAGS，MPH，RD3

Historical，Cultural，and Ecological Significance4

How the Natural Environment Relates to Food Science4

Special Topic 1.1 Food Insecurity in the United States&Lauren Adler5

Ecological Literacy7

The Current Need for an Ecological Approach7

Special Topic 1.2 Genetically Modified Organisms and Food&Jeannie Houchins，MS，RD7

Special Topic 1.3 USDA’s Biobased Product Label&Katrina Schroeder11

Climate Change12

Mitigating Climate Change13

Special Topic 1.4 The Effects of Climate Change on the Earth’s Food Supply&Lauren Levandowski14

Effects of Diet on Climate Change16

Effects of Food Waste on Climate Change17

Nutrition Transitions18

Globalization18

Special Topic 1.5 Sustainably Feeding the World&Jessica Brie Leonard19

National Food Trends24

Going Green with Food Science25

Putting Theory into Practice26

Chapter Review28

Learning Portfolio29

Key Terms29

Study Points29

Issues for Discussion29

Research Ideas for Students29

References30

Chapter 2 How Food Science Is Guided by Research&Carol E.O Neil，PhD，MPH，RD Theresa A.Nicklas，DrPH33

Food Science and Research34

How to Interpret Research：An Evidence-Based Approach34

Navigating the Peer-Reviewed Literature34

Qualitative Studies43

Nutrition Screening43

Nutrition Assessment44

Government Monitoring Programs45

Epidemiologic Studies51

The Bogalusa Heart Study52

The Framingham Heart Study52

Data Quality53

Clinical Trials54

Metabolic Diet Studies54

Animal Studies55

Using Nutrition Research to Inform Policy and Improve Public Health56

Healthy People 202056

Nutrient Requirements59

The Center for Nutrition Policy and Promotion62

The Dietary Guidelines for Americans63

Importance of the Guidelines63

Food Group Plans64

MyPlate64

Healthy Eating Index65

The Food Label65

Special Topic 2.1 Major Food Policy Timeline of the Food and Drug Administration&Kate Janisch67

Special Topic 2.2 The Food Safety Modernization Act&Sara Greeley68

Bringing Nutrition Recommendations to the Public72

Chapter Review74

Learning Portfolio76

Key Terms76

Study Points76

Issues for Discussion76

Research Areas for Students76

References76

Chapter3 Sensory Evaluation&Sung Eun Choi，PhD，RD83

Introduction84

The Human Senses84

Sight84

Special Topic 3.1 Molecular Gastronomy&Sarah Churchill85

Smell86

Taste87

Special Topic 3.2 Nutrigenomics&Jill M.Merrigan88

Sound90

Touch90

Variables Controlled During Sensory Evaluation90

Panel Management90

Environmental Controls92

Product Controls92

Measurement Theory93

Measurement Hierarchy93

Common Scales Used in Testing94

Types of Sensory Tests96

Analytical Difference Tests96

Analytical Descriptive Tests100

Affective Tests101

Chapter Review103

Learning Portfolio104

Key Terms104

Study Points104

Issues for Discussion104

Research Ideas for Students104

References104

Appendix106

Sensory Evaluation106

Data Analysis for the Triangle Test106

Data Analysis for the Duo-Trio Test106

Data Analysis for the Paired Comparison Test106

Data Analysis for the Ranking Test107

Data Analysis for the Rating Difference Test108

Data Analysis for the Affective Test：Chocolate Candies109

Data Analysis for the Affective Test：Cookie Formulations110

Data Analysis from the Paired Preference Test110

Data Analysis for Ranking Preference Test110

References111

Chapter 4 Food Composition&Lalitha Samuel，PhD113

Food Composition114

Special Topic 4.1 Phytonutrients and Functional Foods&Lalitha Samuel，PhD114

Special Topic 4.2 Government Regulation of Phytonutrient Health Claims&Allison Mulvaney116

Water118

Physical and Chemical Properties of Water119

Functions of Water in Foods121

pH122

Carbohydrates124

Food Sources of Carbohydrates124

Monosaccharides124

Special Topic 4.3 Glycemic Index of Food&Erin Kunze128

Disaccharides130

Oligosaccharides131

Polysaccharides131

Starch132

Undigestible Starches134

Dietary Fiber134

Summary of Roles of Carbohydrates in Food Processing137

Lipids137

Food Sources of Lipids137

Lipid Chemistry137

Phospholipids142

Sterols142

Proteins143

Protein Organization143

Dietary Sources of Proteins144

Functional Properties of Proteins145

Proteins as Enzymes146

Nonenzymatic Browning148

Vitamins and Minerals149

Enrichment and Fortification150

Losses of Vitamins During Food Production151

Minerals152

Chapter Review152

Learning Portfolio154

Key Terms154

Study Points154

Issues for Discussion154

Research Ideas for Students155

References155

Section Ⅱ Categorized Food and Beverage Groupings，Vegetarianism，Food Preservation，and Packaging157

Chapter 5 Meat and Meat Substitutes&Courtney P.Winston，MPH，RD，LD，CDE159

Historical，Cultural，and Ecological Significance160

Beef160

Veal161

Lamb162

Pork162

Special Topic 5.1 H 1 N 1，or “Swine Flu”&Zhanglin Kong，MS164

Physical and Chemical Properties165

Structure of Meats165

Pigments167

Slaughtering and Aging167

Tenderizing Meats168

Heating Meats168

Freezing Meats169

Preserved and Processed Meats170

Meat Alternatives172

Food Selection and Menu Planning172

Cuts of Meats173

Choosing Healthy Cuts173

Creating Well-Rounded Meals with Meats173

Basic Meat Preparation Techniques174

Heating and Cooking Methods174

Dry Heat Methods174

Special Topic 5.2 Heterocyclic Amines and Grilling Meat&Isabel Smith175

Moist Heat Methods177

Nutritional Properties178

Nutritional Value Of Meats178

Nutrient Retention in Dry Heat Methods180

Nutrient Retention in Moist Heat Methods181

Going Green with Meats182

Impact of Meat Production on the Environment182

Changing the Environmental Impact of Meats182

Food Safety and Foodborne Illness183

Special Topic 5.3 E.coli 0157：H7&Courtney P.Winston，MPH，RD，LD，CDE184

Meat Regulations and Quality185

Meat Inspection185

Meat Grading187

Special Topic 5.4 Bovine Spongiform Encephalopathy，or “Mad Cow Disease”&Jennifer Stallings187

Chapter Review189

Learning Portfolio191

Key Terms191

Study Points191

Issues for Discussion192

Research Areas for Students192

References192

Chapter 6 Poultry and Fish&Bonnie Gerald，PhD，DTR195

Historical and Cultural Significance196

Poultry196

Fish and Shellfish196

Types of Poultry，Fish，and Shellfish196

Poultry196

Fish198

Shellfish199

Physical and Chemical Properties199

Poultry199

Fish200

Nutritional Properties201

Poultry201

Fish201

Cooking Methods202

Poultry202

Fish202

Special Topic 6.1 Omega-3 Fatty Acid Content of Fish&Brina Kelly202

Shellfish203

Special Topic 6.2 Sauces for Chicken and Fish&Maura Grimes204

Going Green with Poultry and Fish205

Poultry Industry Trends206

Fishing Industry Trends206

Special Topic 6.3 Oil Spills：The Economic and Environmental Impact&Jacqueline Minichiello，MS，RD，LDN208

Food Technology210

Poultry Processing210

Fish Processing210

Packaging211

Food Safety211

Pathogens Common to Poultry211

Pathogens Common to Fish and Shellfish212

Special Topic 6.4 Fish Storage Principles and Products&Maria Belloso213

Inspection and Grading of Poultry214

Inspection and Grading of Fish215

Special Topic 6.5 Mercury and Polychlorinated Biphenyls in Fish&Bonnie Gerald，PhD，DTR215

Farm-to-Fork System216

Chapter Review216

Learning Portfolio217

Key Terms217

Study Points217

Issues for Class Discussion217

Research Topics for Students218

References218

Chapter 7 Milk and Dairy Products&Toby Amidor，MS，RD，CDN219

Historical and Cultural Significance220

Physical and Chemical Properties221

Casein and Whey221

Pasteurization222

Homogenization222

Storage and Cooking222

Milk and Dairy Products223

Milk224

Cream224

Cultured Dairy Products224

Butter226

Cheese226

Fresh Cheeses228

Soft-Ripened Cheeses228

Semisoft Cheeses228

Firm Cheeses228

Hard Cheeses231

Ice Cream and Ice Milk231

Special Topic 7.1 Ice Cream and Frozen Dairy Desserts&Mary McAvoy232

Food Selection，Menu Planning，and Basic Food Preparation Techniques233

Purchasing Milk and Dairy Products233

Menu Planning233

Basic Food Preparation Techniques233

Nutritional Value234

Calcium235

Vitamin D236

Impact of Milk and Dairy Products on Health237

Weight237

Muscle Mass and Recovery After Exercise237

Bone Health237

Digestive Health238

Special Topic 7.2 Prebiotics and Probiotics&Colleen Lynch238

Hypertension and Heart Disease240

Cancer240

Diabetes241

Other Health Conditions241

Food Technology241

Concentrated Milk Products241

Processed Cheese242

Dairy Substitutes242

Going Green with Milk Products242

Special Topic 7.3 Bovine Somatotropin in Cow’s Milk&Bridget Mahoney243

Special Topic 7.4 Antibiotic Resistance&Michelle Boutet244

Greening the Industry246

Food Safety and Potential Foodborne Illness246

Common Pathogens246

The Pasteurized Milk Ordinance247

Concerns About Raw Milk247

Food Regulation and Food Quality247

Lactose Intolerance247

Chapter Review248

Learning Portfolio250

Key Terms250

Study Points250

Issues for Discussion250

Research Ideas for Students250

References250

Chapter 8 Eggs and Egg Replacements&Debra King，MS，RD，LD253

Historical and Cultural Significance254

Eggs Around the World254

Eggs in the American Diet254

Physical and Chemical Properties254

Nutritional Properties255

Impact on Health255

Effects of Cholesterol from Eggs256

Egg Allergies256

Special Topic 8.1 Avian Influenza&Debra King，MS，RD，LD257

Food Preparation Principles258

Roles of Eggs in Recipes258

Cooking Safely with Eggs258

Whole Egg Preparation Techniques260

Uses of Egg Whites261

Egg Yolks in Desserts262

Cooking Eggs at High Altitudes262

Cooking with Egg Substitutes263

Food Technology265

History of Egg Product Development265

Processing of Egg Products265

Dried Egg Mixes265

Going Green with Eggs266

The Lives of Laying Hens266

The Debate266

Food Safety267

Keeping Eggs Fresh and Bacteria-Free267

Regulating Agencies268

Salmonella on the Rise268

Egg Product Inspection269

Food Regulations271

Egg Grading271

Egg Sizing272

Egg Dating273

Labeling Egg Products273

Chapter Review273

Learning Portfolio274

Key Terms274

Study Points274

Issues for Discussion274

Research Ideas for Students274

References274

Chapter 9 Vegetarianism&Tim Radak，DrPH，RD277

Introduction278

Classification278

History of Vegetarianism279

Reasons for Choosing a Vegetarian Diet280

Prevalence of Vegetarianism281

Impact on Health282

Vegetarianism Through the Life Stages282

Comparing Health Effects of Vegetarian Versus Omnivore Diets282

Special Topic 9.1 Nutrition and Growth for Vegetarian Children&Tim Radak，DrPH，RD283

Vegetarian Diets in the Treatment of Disease287

Special Topic 9.2 Vegetarian Diets for Obesity Prevention&Tim Radak，DrPH，RD288

Nutritional Considerations289

Nutritional Deficiencies of the Typical American Diet289

Nutritional Benefits of Switching to a Plant-Based Diet289

Planning a Successful Vegetarian Diet290

Special Topic 9.3 Phytonutrients&Tim Radak，DrPH，RD293

Dietary Planning Resources294

Going Green with Vegetarianism294

Nutritional Ecology295

Air Quality296

Soil Quality296

Challenges in the Study of Environmental Impacts296

Climate Change297

Government Guidelines for Greener Diets297

Chapter Review297

Learning Portfolio299

Key Terms299

Study Points299

Issues for Class Discussion299

Research Areas for Students299

References300

Chapter 10 Fruits and Vegetables&Catherine Frederico，MS，RD，LDN305

Historical，Cultural，and Ecological Significance306

Botanical Definitions of Fruits and Vegetables307

Cultural Assimilation308

Physical and Chemical Properties309

Plant Cell Structure310

Ripening and Aging312

Special Topic 10.1 Natural and Artificial Food Coloring&Lauren Mudgett313

Enzymatic Browning314

Boiling or Steaming314

Acid-Base Chemistry314

Freezing315

Canning315

Drying315

Nutritional Properties316

Carbohydrates and Fiber316

Proteins and Fats316

Vitamins，Minerals，and Water316

Impact on Human Health316

Special Topic 10.2 Resveratrol&Christina Molinski，MS，RD318

Menu Planning and Food Selection319

The Dietary Guidelines for Americans and MyPlate319

Purchasing Produce320

Special Topic 10.3 Farm to Plate&Catherine Frederico，MS，RD，LDN321

Vegetarianism322

A Cornucopia of Produce Types322

Fruits323

Leaves324

Stems324

Roots and Tubers325

Other “Vegetables”325

Selecting the Best Produce326

Understanding Ripeness326

Food Preparation326

Washing and Cooking327

Adding Flavoring327

Finding Inspiration327

Food Technology336

Going Green336

Organic Produce336

Minimizing Cost337

Saving Energy During Cooking and Storage337

Reducing the Environment Impact of Production338

Food Safety and Regulations338

Special Topic 10.4 Food Safety&Emily Kaley339

Chapter Review340

Learning Portfolio341

Key Terms341

Study Points341

Issues for Discussion341

Research Ideas for Students341

References342

Chapter 11 Grains，Cereals，Pasta，Flour，and Starch Cookery&Diane K.Tidwell，PhD，RD345

Historical，Cultural，and Ecological Significance346

Wheat346

Rice347

Corn347

Barley347

Oats347

Rye and Triticale347

Sorghum348

Millets348

Other Plants Used as Grains349

Physical and Chemical Properties350

Physical Structure of the Cereal Grain350

Processing Cereal Grains by Milling351

Gluten Chemistry352

Special Topic 11.1 Gluten Intolerance：Celiac Disease and Nonceliac Gluten Sensitivity&Lisa S.Brown，PhD，RD353

Starch355

Special Topic 11.2 Food Thickeners and Dysphagia&Leslie Rathon，MS，RD358

Cereal Products359

Wheat359

Rice363

Corn366

Barley367

Special Topic 11.3 History of Beer Making&Caitlin Portrie368

Oats369

Rye369

Millets370

Breakfast Cereals370

Other Plants Used as Grains371

Nutritional Properties and Impact on Health372

Whole Grains373

Fortified Grains373

Going Green with Grains373

Farming Practices373

Packaging374

Food Safety and Regulations374

Storage374

Enrichment and Fortification374

Chapter Review374

Learning Portfolio376

Key Terms376

Study Points376

Issues for Discussion377

Research Ideas for Students377

References377

Chapter 12 Yeast Breads，Quick Breads，and Cakes&Jeannie Houchins，MA，RD379

Historical，Cultural，and Ecological Significance380

Physical and Chemical Properties383

Yeast Breads383

Making Yeast Breads385

Quick Breads and Cakes387

Bread Selection Criteria391

Staling and Spoiling391

Sensory Research391

Special Topic 12.1 Phytonutrients and Spices&Andrea Roche392

Choosing Bread393

Nutritional Properties and Impact on Health394

Food Technology395

Going Green with Breads395

Wheat395

Commercial Breads and Cakes396

Food Safety and Foodborne Illness396

Bacteria396

Mold396

Yeasts397

Fortification and Enrichment397

Chapter Review397

Learning Portfolio399

Key Terms399

Study Points399

Issues for Class Discussion399

Research Areas for Students399

References399

Chapter 13 Fats and Oils&Mindy Beth Nelkin，MS，RD，MA Nanna Cross，PhD，RD403

Historical and Cultural Significance404

Physical and Chemical Properties405

Natural Fatty Acids405

Partially Hydrogenated （Trans） Fatty Acids406

Natural Sources of Trans Fats407

Nutritional Properties407

Omega Fatty Acids408

Impact of Fats on Health408

Fatty Acids as Functional Foods408

Health Risks of Trans Fats409

Lessons from the Mediterranean Diet410

Special Topic 13.1 Nuts and Nut Allergies&Allison Stevens，MS，RD，LD410

Food Preparation and Storage Principles413

The Most Popular Plant Oils for Cooking413

Deep-Fat Frying415

Baking with Fats416

Avoiding Rancidity417

Improving Fat Intake417

Menu Planning418

Grocery Shopping418

Meal Preparation419

Food Technology420

Plant Breeding and Genetic Engineering420

Modified Hydrogenation421

Fractionation of Fats421

Interesterification421

Reformulating Food Products to Remove Trans Fats422

Greening Fats and Oils422

Fat Substitutes423

Carbohydrate-Based Substitutes423

Protein-Based Substitutes424

Fat-Based Substitutes424

The Dilemma of Using Fat Substitutes425

Food Regulations425

Trans Fats Labeling425

Butter Products426

Fat Substitutes426

Chapter Review426

Learning Portfolio428

Key Terms428

Study Points428

Issues for Class Discussion428

Research Areas for Students428

References429

Chapter 14 Sugar and Sugar Substitutes&SeAnne Safaii，PhD，RD，LD433

Historical，Cultural，and Ecological Significance434

Products of the Sugar Industry434

Physical and Chemical Properties435

Types of Sugars and Sweeteners437

Caloric or Nutritive Sweeteners437

Special Topic 14.1 Honeybees in Trouble&Debra Silverman，MS，RD440

Identifying Added Sugars in Foods443

Artificial Sweeteners443

Special Topic 14.2 Safety of Non-nutritive Sweeteners：A History&SeAnne Safaii-Fabiano，PhD，RD，LD444

Future Artificial Sweeteners446

Roles of Sugar in Food Preparation447

Baking447

Candy Making448

Impact on Health450

Special Topic 14.3 Role of Sugar in Dental Caries&Carole Palmer，EdD，RD，LDN450

Current Sugar Consumption Versus Recommendations451

Special Topic 14.4 The U.S.Obesity Crisis&Sung Eun Choi，PhD，RD452

Sweeteners and Weight Gain453

Going Green453

Chapter Review453

Learning Portfolio455

Key Terms455

Study Points455

Issues for Class Discussion455

Research Areas for Students455

References455

Chapter 15 Beverages&Renee Reynolds，MS，RD，LDN Carole Palmer，EdD，RD，LDN457

Coffee458

Historical，Cultural，and Ecological Significance458

Ecology458

Shade-Versus Sun-Grown Coffee458

Coffee Production459

Roasting460

Preservation and Storage460

Grading461

Additives461

Brewing461

Desired Aesthetic Properties462

Menu Planning463

Nutritional Properties463

Bioactive Compounds463

Special Topic 15.1 Distilled Liquors&Bekah Angoff464

Impact on Health466

Food Safety and Foodborne Illness467

Going Green with Coffee467

Special Topic 15.2 Fair Trade Coffee&Veronica Salsberg，BS468

Tea469

Historical，Cultural，and Ecological Significance469

Use by Specific Cultures470

Ecology470

Tea Production471

Grading472

Preservation and Storage472

Additives472

Brewing473

Desired Aesthetic Properties474

Meal Planning474

Nutritional Properties474

Impact on Health475

Cardiovascular Disease476

Cancer476

Oral Disease476

Other Diseases477

Special Topic 15.3 Wine and Winemaking&Jordan Tille477

Food Safety479

Food Technology479

Going Green with Tea480

Sports Beverages481

Historical，Cultural，and Ecological Significance481

Physical and Chemical Properties481

Impact on Health and Athletic Performance485

Special Topic 15.4 Carbonated Beverages and Soft Drinks&Christina Ypsilantis484

Special Topic 15.5 Ergogenic Aids in Sport Drinks&Michelle Palladino486

Special Topic 15.6 Phytonutrients in Sports Beverages&Rene Reynolds，MS487

Food Safety and Regulations488

Making Sports Drinks Green488

Chapter Review489

Learning Portfolio491

Coffee491

Key Terms491

Study Points491

Issues for Class Discussion491

Research Areas for Students491

Tea492

Study Points492

Issues for Class Discussion492

Research Areas for Students492

Sports Beverages492

Study Points492

Issues for Class Discussion492

Research Areas for Students492

References493

Chapter 16 Food Preservation and Packaging&Jennifer Lerman，RD，LDN495

Food Preservation496

Water Activity and Osmotic Stress496

Special Topic 16.1 Sodium Intake and Food Processing&Jennifer Lerman，RD，LDN497

Acidity498

Thermal Processing499

Special Topic 16.2 Thermal Food Processing&Aisling Whelan499

Refrigeration and Freezing503

Drying，Smoking，and Freeze-Drying504

Fermentation505

Microwaves and Irradiation506

Effects of Preservation on Nutrient Composition507

Newer Technologies in Food Preservation508

Special Topic 16.3 Pesticides in Our Food&Jennifer Lerman，RD，LDN510

Food Packaging512

Common Packaging Materials512

Special Topic 16.4 Safety of Packaging Material&Jennifer Lerman，RD，LDN513

Advances in Food Packaging Technologies514

Special Topic 16.5 Military Packaging：Technology in Action&Jennifer Lerman，RD，LDN517

Quality Control519

Going Green with Food Processing and Packaging521

Source Reduction521

Composting521

Biodegradable Packaging521

Recycling521

Challenges522

Chapter Review522

Learning Portfolio524

Key Terms524

Study Points524

Issues for Discussion524

Research Ideas for Student524

References525

Appendix A Herbs and Health&Kimberly Owen527

Appendix B Spices and Health&Abby Calcutt531

Appendix C Measurement Conversions and Equivalents533

Glossary535

Index543