'Understanding Food' is a food fundamentals text indicated for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary in coverage, offers a thorough presentation, and introduces students to the variety of aspects associated with food preparation. This edition also takes a focus on careers, including a Chapter on 'Food Careers' and 'Professional Profile' sections, as well as providing students with the information needed to prepare for careers in one of the many related fields of the food industry. Researched and comprehensive in coverage, while also student focused and manageable for any quarter or semester course, this book explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A illustration and photo program and pedagogical features help to make the information easily understandable and interesting to students.