The authors address food science and preparation topics from the perspective of current global environmental conditions, and in the broader ecological scope of the world's food supplies in this textbook. Subjects addressed include: food science and the natural environment, vegetarianism, and how food science is guided by research. They also discuss the food groups, some of which are meat and meat substitutes, poultry and fish, grains, cereals, pastas, flour, fruits and vegetables, fats and oils, and sugar and sugar substitutes. Food preservation and packaging are also discussed. A number of features for students such as an interactive glossary, practice quizzes, a lab manual and more are included, as are an instructor's manual, test bank, and an instructor's media CD with PowerPoint lecture outlines. Online access also is included. Editor is Edelstein (nutrition, Simmons College). Annotation ©2013 Book News, Inc., Portland, OR (booknews.com)