Introductory Foods, 15th edition

For courses in introductory foods and nutrition and dietetics.

A market-leading introduction to all-things food

Introductory Foods is an engaging 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.

The revised 15th Edition dives deeper into food science. It also adds greater relevance through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.

Hallmark features of this title

Holistic influences on food selection and production

• The text is comprehensive and thorough, covering food science, consumption trends, safety issues, government regulations, and the role of food in culture and health.
• Food regulations are addressed, including grading, safety, labeling, biotechnology, and additives and allergens.
• History of food content reveals how science has been used to develop new foods and to establish consumer protection laws.

Topics of interest

• Hot topics include fair trade, organic foods, GMO foods, gluten, cage-free egg production, grass-fed beef, antibiotics and hormones, and food waste.
• Feature boxes highlight topics of interest, including shopping options, local foods, and international foods in the US.

New and updated features of this title

Trends and developments

• NEW: A new chapter on Alternative Proteins reflects the growing interest in vegan and other non-animal-sourced proteins such as legumes, grains, nuts, seaweed and insects.
• EXPANDED: Food science discussions now dive deeper into biochemical interactions within food products, the production of commercial and processed foods, and variations in international foods.
• EXPANDED: Environmental issues covered include mercury, honey bee pollination, and fishing catch limits. New coverage addresses plastic packaging and the waters in which fish are caught for consumption.

Principles of food preparation

• REVISED: Baking chapters have been extensively revised with new or expanded coverage of consumption trends, flours, religious dietary laws, baking at high altitudes, yeast breads, processed baked goods, and more.
• UPDATED: Nutritional information has been updated throughout. The text now reflects the latest Dietary Guidelines for Americans as well as new proposed nutrition labeling.
• NEW: Maps and charts show where and how food is produced in the US and globally.