Background
McWilliams, Margaret Ann was born on May 26, 1929 in Osage, Iowa, United States. Daughter of Alvin Randall and Mildred Irene (Lane) Edgar.
( This popular laboratory manual helps readers prepare a...)
This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions — covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. For those in food science, dietetics, and nutrition careers.
http://www.amazon.com/gp/product/0130394858/?tag=2022091-20
(From the front jacket flap: "The authors, both recognized...)
From the front jacket flap: "The authors, both recognized experts, give us a cook's tour of nutrition in easy-to-read style: weight control, special diets for health problems, tips on good eating for a lifetime, the folly of food fads, what is safe to eat, food management tips, world nutrition problems, sensible and healthful food marketing, and a comprehensive summary of nutrients - what they are, what they do, and what to eat to obtain them....
http://www.amazon.com/gp/product/0893130648/?tag=2022091-20
( Discover the evolution of food. Food Around the W...)
Discover the evolution of food. Food Around the World: A Cultural Perspective, 4e is a unique and fascinating text examining the geography, history, economic, religious, and cultural factors influencing food consumption and availability. Appropriate for all students, especially those in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations, and cuisines. Chapters explore how and why different regions developed their unique cuisines and include recipes from each region. Vivid maps and photographs bring global cultures and foods to life as students travel through each chapter. Extensive learning tools help students master material and make the text an instructor-friendly resource. Teaching and Learning Experience This text provides a comprehensive and engaging cultural examination of food around the globe. It provides: • Cultural insight through food: Chapters use food as an engaging avenue of insight into cultures around the world. • Well-rounded understanding: Detailed chapters present topics with proper context and include effective learning tools. • Opportunities to experience global cuisine: Students can create dishes from around the world, bringing topics from the text to life in the kitchen. • Rich visuals to engage readers: Numerous maps, photos, and figures illustrate and support the text and engage visual learners.
http://www.amazon.com/gp/product/0133457982/?tag=2022091-20
( Foods: Experimental Perspectives, Seventh Edition will...)
Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science’s foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food’s physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through “Food for Thought” boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)
http://www.amazon.com/gp/product/013707929X/?tag=2022091-20
( FOOD FUNDAMENTALS, 10/e integrates the scientific prin...)
FOOD FUNDAMENTALS, 10/e integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and “Cultural Accents” features present a global perspective. Study aids include “Key Concepts” chapter roadmaps; “Science Notes” and “Industry Insights”; “Judging Points” to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.
http://www.amazon.com/gp/product/0132747731/?tag=2022091-20
(Fundamentals of Meal Management has been revised in its 5...)
Fundamentals of Meal Management has been revised in its 5th edition to incorporate the influences of contemporary lifestyle and world politics on meal management in restaurants, institutions, and the home. It fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States, it provides an in-depth study of this broad-based management challenge. Updated information in this edition includes: extensive examination of the causes of food-borne illness and ways to help assure food safety, Food Insights to add interesting information about today’s food supply, manners in the cultural milieu, kitchen planning and organization, current dietary recommendations and requirements, and much more.
http://www.amazon.com/gp/product/0135140862/?tag=2022091-20
( This is a student supplement which accompanies: Fo...)
This is a student supplement which accompanies: Foods: Experimental Perspectives, 7/e Margaret McWilliams Ph.D., R.D., Professor Emeritus, California State University, Los Angeles ISBN: 013707929X
http://www.amazon.com/gp/product/0132158086/?tag=2022091-20
(For Experimental Foods Laboratory and Laboratory Food Sci...)
For Experimental Foods Laboratory and Laboratory Food Science courses. This laboratory manual is designed to help students illustrate many of the principles of food science. Guidelines for careful preparation and evaluation of the samples in each experiment develop important laboratory skills. Guided analysis of the results promotes understanding of the principles demonstrated in each experiment and learning is reinforced by written responses to the study questions at the end of each experiment.
http://www.amazon.com/gp/product/0130394831/?tag=2022091-20
( Uniting scientific and aesthetic principles with labora...)
Uniting scientific and aesthetic principles with laboratory realities, students learn about the distinctive characteristics of a wide range of ingredients, and develop the skills and knowledge they need to cost-effectively create delicious and nourishing dishes. Reflecting society’s growing focus on locally-grown foods, phytochemicals, and weight control, ILLUSTRATED GUIDE TO FOOD PREPARATION, 11/e deepens its emphasis on preparing fruits and vegetables in appetizing ways. Throughout, recipes have been tailored to minimize calories and maximize appeal. Many are integrated in an updated meal management chapter showing how to create appealing, nutritious dishes within tight budgets and schedules. Topic coverage includes: fruits/vegetables; salads/dressings; sugar, starch, cereals, and eggs; meats, poultry, and fish; breads, cakes, cookies, and pies; beverages, and preservation.
http://www.amazon.com/gp/product/0132738759/?tag=2022091-20
( This popular laboratory manual helps readers prepare a...)
This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those studying food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions — covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation. For those in food science, dietetics, and nutrition careers.
http://www.amazon.com/gp/product/0916434176/?tag=2022091-20
(For courses in cultural foods for dietetics / general edu...)
For courses in cultural foods for dietetics / general education. Appreciation and understanding of cultures around the world and techniques for effective communication are the challenging goals of this text. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world. Dietetics students need this knowledge as they prepare to counsel clients in our increasingly inter-cultural milieu. All students require a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns as they prepare to become citizens of the world.
http://www.amazon.com/gp/product/0130944564/?tag=2022091-20
(Capturing the most recent research in food science and te...)
Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.
http://www.amazon.com/gp/product/0131568531/?tag=2022091-20
( This book explains the how’s and the why’s that ...)
This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation. Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.
http://www.amazon.com/gp/product/0132412357/?tag=2022091-20
(Food Around the World: A Cultural Perspective, 3e, examin...)
Food Around the World: A Cultural Perspective, 3e, examines the geographic, historical, cultural, religious, and economic influences that shape food availability and food consumption. Appropriate for students in food science, dietetics, and nutrition, it examines cultural food patterns and fosters an appreciation for various regions, nations and cuisines. Each region is captured using colorful photographs, maps and recipes that help readers sample the actual heritage. This edition includes a new chapter on Australia and New Zealand, expanded maps and illustrations, new study aids and new recipes that reflect food and cultural patterns around the globe.
http://www.amazon.com/gp/product/0135073359/?tag=2022091-20
( This popular laboratory manual helps readers prepare an...)
This popular laboratory manual helps readers prepare and evaluate a wide range of foods that are healthful, nutritious, and wonderful to eat. Providing a strong basic understanding of food preparation and science, the Illustrated Guide to Food Preparation is essential for those interested in food science, dietetics, and nutrition; it gives them the foundation to function effectively in their careers. Presents a broad selection of recipes -- introducing 2-3 recipes for most of the laboratory sessions – covering these categories: laboratory basics; vegetables; fruits; salads and salad dressings; starch and cereal cookery; milk and cheese; meats, poultry, and fish; egg cookery; breads; cakes and cookies; pies; sugar cookery; beverages; gelatin; meal management; and food preservation.
http://www.amazon.com/gp/product/0135048095/?tag=2022091-20
educator writer home economist
McWilliams, Margaret Ann was born on May 26, 1929 in Osage, Iowa, United States. Daughter of Alvin Randall and Mildred Irene (Lane) Edgar.
Bachelor of Science, Iowa State University, 1951; Master of Science, Iowa State University, 1953; Doctor of Philosophy, Oregon State University, 1968.
Assistant professor home economics, California State University, Los Angeles, 1961-1966; associate professor, California State University, Los Angeles, 1966-1968; professor, California State University, Los Angeles, 1968-1992; professor emeritus, California State University, Los Angeles, since 1992; department chairman, California State University, Los Angeles, 1968-1976; president, Plycon Press, since 1978.
(From the front jacket flap: "The authors, both recognized...)
( Uniting scientific and aesthetic principles with labora...)
(Capturing the most recent research in food science and te...)
(Fundamentals of Meal Management has been revised in its 5...)
( For courses in experimental foods, food science, and re...)
( This clear, concise book helps learners develop a stro...)
(Food Around the World: A Cultural Perspective, 3e, examin...)
( Foods: Experimental Perspectives, Seventh Edition will...)
( FOOD FUNDAMENTALS, 10/e integrates the scientific prin...)
( This popular laboratory manual helps readers prepare a...)
( This popular laboratory manual helps readers prepare a...)
( This popular laboratory manual helps readers prepare an...)
(Completely revised in a new edition, this laboratory manu...)
( This is a student supplement which accompanies: Fo...)
( This book explains the how’s and the why’s that ...)
(Many processes designed to preserve food will involve a n...)
(Illustrated Guide to Food Preparation 9TH EDITION by Marg...)
(For Experimental Foods Laboratory and Laboratory Food Sci...)
(For courses in cultural foods for dietetics / general edu...)
( Discover the evolution of food. Food Around the W...)
(Book by McWilliams, Margaret)
(Book by McWilliams, Margaret)
(1 SOFTCOVER BOOK)
(10)
(6)
Chairman board Beach Cities Symphony, 1991-1994. Member American Dietetic Association, Institute Food Technologists, Phi Kappa Phi, Phi Upsilon Omicron, Omicron Nu, Iota Sigma Pi, Sigma Delta Epsilon, Sigma Alpha Iota.
Children: Roger, Kathleen.