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Carol Byrd-Bredbenner, Ph.D., R.D.Extension Specialist and Professor of NutritionRutgers, The State University of New JerseyNew Brunswick, New Jersey
PublisherThe Goodheart-Willcox Company, Inc.Tinley Park, Illinoiswww.g-w.com
Food and Nutrition!Adventures in...
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Copyright © �007byTHE GOODHEART-WILLCOX COMPANY, INC.Previous Editions Copyright 1997, 2003All rights reserved. No part of this work may be reproduced, stored, or transmitted in any form or by any electronic or mechanical means, including information storage and retrieval systems, without the prior written permission of The Goodheart-Willcox Company, Inc.
Manufactured in the United States of America.
Library of Congress Catalog Card Number 2005056702ISBN-13: 978-1-59070-635-0ISBN-10: 1-59070-635-8
1 2 3 4 5 6 7 8 9 – 07 – 11 10 09 08 07 06Library of Congress Cataloging-in-Publication DataByrd-Bredbenner, Carol.Adventures in food and nutrition / Carol Byrd-Bredbenner. p. Cm.Includes index.ISBN-13: 978-1-59070-635-0ISBN-10: 1-59070-635-81. Nutrition. 2. Title. 3. Cookery. I. TitleQP141.B993 2007613.2-dc22
2005056702
CIP
Cover: BZB/Stone/Getty Images
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IntroductionAdventures in Food and Nutrition! is designed to help you explore the exciting world
of food and nutrition. You will explore beyond familiar foods and preparation methods. A multicultural, multiethnic emphasis will encourage you to try new foods.
Adventures in Food and Nutrition! introduces you to food and nutrition. It will lead you to develop scientific and inquiry skills, preparing you to become nutritionally literate and able to make smart food choices. You will sharpen your critical thinking and problem-solving skills and apply math and science principles with hands-on exercises and experiments. These will help you develop the skills and knowledge you need to become an informed food consumer.
Each chapter begins with objectives and new terms you will encounter. Chapters also include a summary, review questions, application questions, and activities, plus hundreds of colorful photos and charts. Each chapter also includes special interest topics focusing on nutrition, cultures, health concerns, and technology. Math and science topics related to food and nutrition are also featured.
Adventures in Food and Nutrition! makes the study of food and nutrition a fun adventure! It will help you understand the consequences of your food choices. It will also allow you to become involved in both the science and creativity of preparing nutritious meals and snacks.
About the AuthorCarol Byrd-Bredbenner, Ph.D., R.D. is a nationally recognized author and nutrition educa-
tor. Carol received her degrees in Home Economics Education and Nutrition from Florida State University and Pennsylvania State University. She is a Registered Dietitian and a member of the American Association of Family and Consumer Sciences, American Dietetics Association, and Society for Nutrition Education. In addition to being the author of Adventures in Food and Nutrition!, Carol has written several classroom nutrition education curriculum guides and teaching kits for preschool, elementary, middle school, and high school students. She also writes nutrition education computer software and has contributed nutrition articles to various family and consumer sciences publications as well as the Journal of Nutrition Educa-tion and Behavior. She is actively involved in designing new methods to teach people of all ages how to improve their diets and health.
Carol has extensive teaching experience at both the secondary and university levels. As an active lecturer and consultant, she frequently conducts workshops for family and consumer sciences teachers and dietitians. She has made nutrition education presentations at national meetings of the American Association of Family and Consumer Sciences, Society for Nutrition Education, American Dietetics Association, and International Congress of Nutri-tion. She has served as the Director of the Nutrition Information and Resource Center at Pennsylvania State University. Currently, she is a nutrition teacher and researcher at Rutgers, The State University of New Jersey. For her expertise and significant contributions to the field of nutrition education, she has been named a Fellow of the American Dietetic Association. She also has received the Outstanding Nutrition Educator award from the Society of Nutrition Education, American Dietetic Association, and U.S. Department of Agriculture.
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Brief ContentsChapter 1 Food, Nutrition, and You 14
Chapter 2 Nutrients: The Building Blocks of Health 27
Chapter 3 Your Nutrition Toolbox 48
Chapter 4 Weighing Your Choices 70
Chapter 5 A Look at the Kitchen 91
Chapter 6 Cooking with Microwaves 110
Chapter 7 The Cook’s Tools 126
Chapter 8 Play It Safe! 146
Chapter 9 Keep It Clean! 164
Chapter 10 Recipes—Blueprints for Food 185
Chapter 11 What’s on the Menu? 206
Chapter 12 Smart Shopping 224
Chapter 13 Ready, Set, Cook 244
Chapter 14 When You’re on the Go 261
Chapter 15 Fabulous Fruits 286
Chapter 16 Versatile Vegetables 303
Chapter 17 Salad Success 322
Chapter 18 Great Grains 341
Chapter 19 Bountiful Breads 360
Chapter 20 Dairy Delights 377
Chapter 21 Marvelous Meat and Poultry 393
Chapter 22 Savory Seafood 409
Chapter 23 Incredible Eggs and Legumes 423
Chapter 24 Delicious Desserts 441
Chapter 25 A Career to Consider 458
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Table of Contents
Chapter 1 Food, Nutrition, and You 14
Why Is Food Important? 15Why Do You Eat? 17What Affects Your Food Choices? 19Focus on Food: Bugs for Lunch 21Science in the Kitchen: The Five Senses 24
Chapter 2 Nutrients: The Building Blocks of Health 27
Calories, Your Body’s Fuel 28Nutrients, Your Body’s Building Blocks 28Health Alert: The Heart Beat 32Phytochemicals 42Supplements and You 42Are You Getting All the Nutrients You Need? 43Science in the Kitchen: A Journey Through Your Digestive Tract 44
Chapter 3 Your Nutrition Toolbox 48
The Dietary Guidelines for Americans 49Health Alert: Herbal Supplements: Healthful or Harmful? 50MyPyramid 56Science in the Kitchen: Sweet Tooth 55Focus on Food: Do You Suffer From Portion
Distortion? 66
Chapter 4 Weighing Your Choices 70
The Calories You Burn 71
The Calories You Eat 73Healthy Weight 74Math in the Kitchen: Fat Math 75Eating Disorders 82Focus on Food: Making Changes for the Better 86
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Chapter 5 A Look at the Kitchen 91
Major Kitchen Appliances 92Science in the Kitchen: Protecting Stored Foods 100New Technology: Smart Kitchen 103At Work in the Kitchen 103Kitchen Basics: Saving Energy in the Kitchen 105
Chapter 7 The Cook’s Tools 126
Small Appliances 127Measuring Tools 130Kitchen Math: Going Metric! 132Cutting and Spreading Tools 133Mixing Tools 134Lifting and Turning Tools 135Draining and Straining Tools 135Baking and Cooking Tools 136Special Tools 137Cookware and Bakeware 137Tableware 138Cleanup Tools 140Buying Tools and Small Appliances 140Kitchen Basics: Buying Cookware and Bakeware 142Caring for Kitchen Tools 142
Chapter 8 Play It Safe! 146
Preventing Kitchen Accidents 147Kitchen Basics: How Do Accidents Happen? 148Basic First Aid 157Serious Injuries Require Medical Help 160
Chapter 6 Cooking with Microwaves 110
How Microwave Ovens Work 111Which Foods Can You Prepare in a Microwave Oven? 112Microwave Oven Cookware 114Cooking with Microwaves 115Science in the Kitchen: Investigating Microwaves 118Microwave Oven Safety 118New Technology: Looking into the Future of Microwave Ovens 121Care and Cleaning 122
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Chapter 9 Keep It Clean! 164
What Causes Foodborne Illness? 165New Technology: Electronic Pasteurization 167Science in the Kitchen: Growing Bacterial Colonies 168What Should You Do If You Think You Have a Foodborne Illness? 173Keeping Food Safe to Eat 174Kitchen Basics: Every Drop Counts! 177Chill and Cook: Keep Food out of Danger Zone Temperatures 178Focus on Food: Avoiding Foodborne Illness When You Eat Out 181
Chapter 11 What’s on the Menu? 206
Who? Why? When? Where? What? 207Planning Nutritious Meals 208Cultures of the World. Sunny Mexico... Just South of the Border 209Planning Meals with Appeal 210Planning Meals with Your Resources in Mind 212Using Convenience Foods 214Science in the Kitchen: Is the Earth Becoming a Giant Garbage Heap? 218
Chapter 12 Smart Shopping 224
Where to Shop? 226Ready, Set, Shop 229Your Shopping Plan in Action 231Math in the Kitchen: Computing Unit Prices 233Storing Foods 238Science in the Kitchen: Lights, Flavor, Potato Chips! 240Chapter 10
Recipes—Blueprints for Food 185
The Parts of a Recipe 186Recipe Language 188Cultures of the World: Chinese Stir-Fry 195Measuring Matters 197Math in the Kitchen: Measurements Count 199Adjusting Recipe Yields 200
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Chapter 13 Ready, Set, Cook 244
Teamwork in the Kitchen 245Math in the Kitchen: Timing is Everything! 249Cultures of the World: Sweden, Home of the Smörgåsbord 252Entertaining 255
Chapter 14 When You’re on the Go 261
Beverages 262Snacks 264
Cultures of the World: Snacking: An International
Incident 266One-Dish Meals 267Meals-to-Go 270Sandwiches 273Focus on Nutrition: Eat to Win 274Eating Out 276Math in the Kitchen: Estimating Tips 279
Chapter 15 Fabulous Fruits 286
Types of Fruits 287Health Alert: Science Solves Vitamin C Mystery! 288Buying and Storing Fruits 292Cultures of the World: A Taste of the Caribbean 293Focus on Food: The Juicy Facts 294Fruit as Any Part of the Meal 297
Chapter 16 Versatile Vegetables 303
Types of Vegetables 304Science in the Kitchen: Biotechnology 305Focus on Food: Are Potatoes Really Fattening? 308Buying and Storing Vegetables 309Science in the Kitchen: Munchy, Crunchy Vegetables 311Focus on Food: Herbs and Spices 312Vegetables as Any Part of the Meal 314Cultures of the World: Sunny Greece 316
Chapter 17 Salad Success 322
Types of Salads 323Building a Salad 327Science in the Kitchen: Mixing the Unmixable? 330Focus on Food: Flower Petals in My Salad! 332Salad Bars 335Cultures of the World. Tempting Thailand Cuisine 336
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Chapter 18 Great Grains 341
What’s in a Grain? 342Whole-Grain Foods and Enriched Grain Foods 343Types of Grains 343Focus on Nutrition: The Clue of the Shaky Chickens 346Buying Grains 348Storing Grain Products 351Preparing Grains 352Cultures of the World: Italy: Your Pasta Passport 356
Chapter 19 Bountiful Breads 360
Types of Bread 361Buying and Storing Breads 362Cultures of the World: The Breads of India 363Preparing Breads 365Focus on Food: Pizza-aah! 369Science in the Kitchen: Making Muffins 371Focus on Food: Hungry People 374
Chapter 20 Dairy Delights 377
Types of Dairy Products 378Science in the Kitchen: Louis Pasteur 380Cultures of the World: The Middle East 384Buying Dairy Products 385Storing Dairy Products 386Health Alert: Food Sensitivities 387Cooking with Dairy Products 387Focus on Food: Nondairy Products 389
Chapter 21 Marvelous Meat and Poultry 393
What is Meat? 394Red Meat 396Poultry 397Processed Meat 398Buying Meat and Poultry 399Math in the Kitchen: Computing Cost Per Serving 400Storing Meat and Poultry 401Preparing Meat and Poultry 402Cultures of the World: On the Pampas in Argentina 404
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Chapter 22 Savory Seafood 409
Types 410Nutritional
Features 410Buying and Storing
Seafood 411Health Alert: Seafood
Toxins! 412Preparing Seafood 414Focus on Food: Sushi and Sashimi 417New Technology: Aquaculture 419
Chapter 23 Incredible Eggs and Legumes 423
Eggs 424Science in the Kitchen: Did You Know ... 425Buying Eggs 425Cultures of the World: Vive la France! 426Storing Eggs 429
Preparing Eggs 429Science in the Kitchen: Cooking Up Some Eggs! 431Legumes 434Buying and Storing Legumes 434Focus on Nutrition: Going Vegetarian 435Preparing Legumes 436
Chapter 24 Delicious Desserts 441
Cakes 442Cultures of the World: Out of Africa 443Cookies 447Pies 449Math in the Kitchen: Comparing Cookie Cost and Appeal 451Focus on Food: Chocolate, 1,000 Years of Delight 452Convenience Desserts 453
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Chapter 25 A Career to Consider 458
Thinking About Yourself 459Exploring Careers 461Careers in Foods and Nutrition 463Finding a Job 472Focus on Careers: A Test Kitchen Researcher at Work 473What Employers Expect from Employees 474Focus on Careers: Smart Cookies Make Dough 476
Appendix: Food Composition Table 480
Glossary 505
Index 515
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Features
Focus on Food
Bugs for Lunch 19Do You Suffer From Portion Distortion? 55Making Changes for the Better 86Avoiding Foodborne Illness When You Eat Out 181The Juicy Facts 294Are Potatoes Really Fattening? 308Herbs and Spices 312Flower Petals in My Salad! 332Pizza-aah! 369Hungry People 374Nondairy Products 389Sushi and Sashimi 417Chocolate, 1,000 Years of Delight 452
Science in the Kitchen
The Five Senses 24A Journey Through Your Digestive Tract 44Sweet Tooth 55Protecting Styored Foods 100Investigating Microwaves 118Growing Bacterial Colonies 168Is the Earth Becoming a Giant Garbage Heap? 218Lights, Flavor, Potato Chips! 240Biotechnology 305Munchy, Crunchy Vegetables 311Mixing the Unmixable? 330Making Muffins 371Louis Pasteur 380Did You Know... 425Cooking Up Some Eggs! 431
Health Alert
The Heart Beat 32Herbal Supplements: Healthful or Harmful? 50Science Solves Vitamin C Mystery! 288Food Sensitivities 387Seafood Toxins 412
Math in the Kitchen
Fat Math 75Going Metric 132Measurements Count 199Computing Unit Prices 233Timing Is Everything! 249Estimating Tips 279Computimng the Cost Per Serving 400Comparing Cookie Cost and Appeal 451
Kitchen Basics
Saving Energy in the Kitchen 105Buying Cookware and Bakeware 142How Do Accidents Happen 148Every Drop Counts! 177
New Technology
Smart Kitchen 103Looking into the Future of Microwave
Ovens 121Electronic Pasteurization 167Aquaculture 419
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Cultures of the World
Chinese Stir-Fry 195Sunny Mexico... Just South of the Border 209Sweden, Home of Smorgasbord 252Snacking: An International Incident 266A Tast of the Caribbean 293Sunny Greece 316Tempting Thai Cuisine 336Italy: Your Pasta Passport 356The Breads of India 363The Middle East 384On the Pampas in Argentina 404Vive la France! 426Out of Africa 443
Focus on Nutrition
Eat to Win 274The Clue of the Shakey Chickens 346Going Vegetarian 435
Focus on Careers
A Test Kitchen Researcher At Work 473Smart Cookies Make Dough 476
