Explores how cultural heritage and social determinants of health influence food choices and medical outcomes. This is a 2025 edition and is highly relevant to modern dietetics.
Category: NUTR 120
Examines the molecular changes that occur during food preparation, including fermentation and emulsification.Strengths: Excellent for explaining the “why” behind culinary techniques like the Maillard reaction.
Covers the chemical and physical properties of food and how processing and storage affect food quality.Strengths: Organized by food category (dairy, meat, grains), making it easy to use for weekly lectures.