With perforated pages designed for ease of use, Dimensions of Food is an ideal laboratory workbook for the lab portion of an Introduction to Food Preparation course. This sixth edition includes the January 2005 American Dietary Guidelines as well as the new U.S. Department of Agriculture food pyramid. It offers new recipes, more international recipes, and new figures. This edition also features an instructor's manual, available with qualifying course adoptions, that contains test questions and answers, tips for conducting labs, and solutions to problems in the text. With useful appendices and updated Web site addresses, this text helps build an understanding of the functional and structural properties of the components of foods.

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