Understanding Food

Amy Christine Brown received her Ph.D. from Virginia Tech in 1986 in the field of Human Nutrition and Foods. She has been a college professor and a registered dietitian with the Academy of Nutrition and Dietetics since 1986. Dr. Brown currently teaches at the University of Hawaii's John A. Burns School of Medicine in the Department of Quantitative Health Sciences. Her research interests are in the area of bioactive plant substances beneficial to health and medical nutrition therapy. Some of the studies she has conducted include Diet and Crohn's Disease," "Potentially Harmful Herbal Supplements," "Kava Beverage Consumption and the Effect on Liver Function Tests" and "The Effectiveness of Kukui Nut Oil in Treating Psoriasis." Selected research journal publications include: "Position of the American Dietetic Association: Functional Foods" ("Journal of the American Dietetic Association" ); "The Hawaii Diet: Ad Libitum High Carbohydrate, Low Fat Multi-Cultural Diet For the Reduction of Chronic Disease Risk Factors" ("Hawaii Medical Journal"); "Lupus Rrythematosus and Nutrition: A Review" ("Journal of Renal Nutrition"); "Dietary Survey of Hopi Elementary School Students" ("Journal of the American Dietetic Association"); "Serum Cholesterol Levels of Non-Diabetic and Streptozotocin-Diabetic Rats" ("Artery"); "Infant Feeding Practices of Migrant Farm Laborers in Northern Colorado" ("Journal of the American Dietetic Association"); "Body Mass Index and Perceived Weight Status in Young Adults" ("Journal of Community Health"); "Dietary Intake and Body Composition of Mike Pigg—1988 Triathlete of the Year" ("Clinical Sports Medicine") and numerous newspaper nutrition columns."

PART I FOOD SCIENCE AND NUTRITION
1Food Selection
2Food Evaluation
3Chemistry of Food Composition
PART II FOOD SERVICE
4Food Safety
5Meal Management
6Food Preparation Basics
PART III FOODS PROTEIN—MEAT, POULTRY, FISH, DAIRY, & EGGS
7Meat
8Poultry
9Fish and Shellfish
10Milk
11Cheese
12Eggs
PHYTOCHEMICALS— VEGETABLES, FRUITS, SOUPS, & SALADS
13Vegetables and Legumes
14Fruits
15Soups, Salads, and Gelatins
COMPLEX CARBOHYDRATES— CEREALS, FLOUR, BREADS
16Starches and Sauces
17Cereal, Grains, and Pastas
18Flours and Flour Mixtures
19Quick Breads
20Yeast Breads
DESSERTS—REFINED CARBOHYDRATES & FAT
21Sweeteners
22Fats and Oils
23Cakes and Cookies
24Pastries and Pies
25Candy
26Frozen Desserts
WATER—BEVERAGES
27Beverages
PART IV FOOD INDUSTRY
28Food Preservation
29Government Food Regulations
30Careers in Food and Nutrition