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Whole Food 2 Design, Produce, Evaluate

New or Used: $74.75
New or Used: $74.75
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Table of Contents

1. Introducing food preparation and processing (core study 1)1.1 Food safety and hygiene practices1.2 Causes of food deterioration and spoilage1.3 Principle of food preparation and storage1.4 Reasons for cooking foods1.5 Properties of food1.6 Basic ingredients used in food preparation1.7 Equipment and methods used in the preparation and processing of food1.8 Technology and food preparation1.9 Physical and nutritive effects of food preparation and processing1.10 Industrial food preparation1.11 Presentation and service of food1.12 Food packaging2. Introducing nutrition and consumption (core study 2)2.1 Nutritional components of food2.2 Food developed to enhance health2.3 Diet-related diseases2.4 Anorexia and bulimia eating2.5 National guidelines for healthy eating2.6 Nutrition labelling2.7 Nutritional requirements across the life cycle2.8 Selection of nutritious foods2.9 Influences on food selection2.10 Processed and unprocessed food3. Food in Australia3.1 Use of foods native to Australia3.2 Early European influences3.3 Multicultural influences3.4 Evolution of Australian cuisine3.5 Influences of food selection3.6 Current consumption patterns4. Food equity4.1 Circumstances that bring about food inequity4.2 Groups that may experience food inequity in developed and developing countries4.3 Influences on food availability4.4 Food production practices4.5 The physical and social costs of malnutrition4.6 Provision of aid5. Food product development5.1 Reasons for developing food products5.2 Impact of past and present food product innovations on society5.3 Steps in food product developments5.4 Role of market research in product development5.5 Promotion of new food products5.6 Emerging technologies and new food products6. Food selection and health6.1 Function of food in the body6.2 Digestion of food6.3 Function and sources of nutrients6.4 Nutritional needs6.5 Factors that influence food habits6.6 Nutritional implications of food consumption6.7 Response to general nutrition levels6.8 Application of food guides for menu planning6.9 Active non-nutrients

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