The preceding discussions of such diverse aspects as where, why, and what people eat provide the context for exploring the field of food, its preparation and evaluation using sensory and objective methods. Not surprisingly, the breadth and depth of studies in this field can prepare specialists for challenging and interesting careers.
Professionals working with food include people working in quite diverse careers. Some food scientists may conduct their research in their laboratories in universities; others work in the research and development units in food companies to create new prod- ucts to enter the consumer marketplace. Quality control is another area of importance to scientists in food production facilities. Some people in the food industry focus on specific areas, such as additives, to develop and market ingredients to the food industry. Government regulations of food and food products at all levels from national to even local trigger the need for food professionals, both in production and the marketplace; these regulatory spe- cialists may represent either the industry or government. Academic preparation required for these varied positions includes a minimum of a baccalaureate degree with a major in food science, dietetics, or other food-related program. Course requirements include several chemistry courses, physics, microbiology, and mathematics, in addition to major courses in food science.
Dietitians and nutritionists are professionals who use food as the basis of their work with clients to improve their health. Career opportunities include clinical and administrative dietetics (based in hospitals, health care facilities, and private practice), nutrition specialties (e.g., sports, diabetes, weight management), research (based in university or industry), and sales. Academic preparation for these careers requires a strong science background in biochemistry, anatomy, and physiology to understand the ways nutrients from foods function in the body. Organic chemistry and microbiology provide important background for developing the knowledge about food that is needed for effective diet counseling. In addition to the required academic program, it is necessary to complete an approved clinical internship or experience to qualify to take the registration examination for dietitians. Upon passing the examination, a person becomes a Registered Dietitian. This title is a requirement for many professional positions in dietetics and nutrition. A graduate of an approved two-year dietetic technician associate degree who passes the dietetic technician registration examination becomes a Dietetic Technician,
Registered (DTR). DTRs often work under the direction of an RD in hospitals or other health care settings.
Food-service careers may be based on administration of food service or on food prepara- tion in institutions (e.g., in hospitals, dormitories, prisons) and in the hospitality industry (e.g., hotels, tourism, restaurants). Some positions combine administrative and food preparation responsibilities. Academic requirements for professional positions in food service usually require a baccalaureate in the field, with emphasis on business and foods courses.
Although these various career paths encompass distinctly different responsibilities, pro- fessionals on any of these tracks are required to have a broad knowledge of food. They need to be familiar with the broad inventory of ingredients available today to meet the needs of a culturally diverse population. Basic preparation techniques are essential tools for today’s food professionals so they can prepare and evaluate the broad range of foods their clients wish to eat. Knowledge of safe food handling practices is essential to professionals working with or educat- ing others about food.
Food professionals possessing this broad foundation then can build on it to tailor advanced study of foods toward the specifics required for the positions they will be seeking. Although they may not be required to prepare food, they will need a solid understanding of its preparation, handling, and evaluation. Whether developing new products, teaching people how to eat for optimum health, planning diets for patients, or managing food service in an institu- tional setting, food professionals rely on their knowledge of food and food preparation to help them be successful in their positions. Restaurateurs continue to work directly with food as they pursue their careers.
http://www.ift.org/ knowledge-center/learn- about-food-science/ become-a-food-scientist/ approved-undergrad- programs.aspx
—Directory of food science programs approved by the Institute of Food Technologists (IFT).
www.foodproductdesign. com
—Website for Food Product
Design journal.
www.worldfoodscience.org/
—Website for World of
Food Science, published
jointly by the Institute of Food Technologists and the International Union of Food science and Technology (IUFosT).
registered dietitian Person who has passed the registration examina- tion after completing an approved baccalaureate or master’s program in food and nutrition and clinical experience.
dietetic technician, registered (dtr) Graduate of an approved two-year dietetic techni- cian associate degree who passes the dietetic technician registration examination. http://www.eatright.org/ students/getstarted/ highschool.aspx —American Dietetic Association site outlin- ing the requirements for becoming an RD or DTR.
http://www.restaurant.org/ careers/education/schools/
—overview of colleges and universities with programs in restaurant and hospitality management.
www.culinology.com
—Website for Research Chefs Association.
12
section one | foundation for food studySummary
Americans today follow many different eating patterns that are influenced by lifestyles and income, as well as personal food preferences. Many meals are eaten at home, although the food may be carryout or very simple preparation during the week. When people dine away from home, the venue often is a fast- food outlet or an institutional dining area, such as a school lunchroom. Restaurants also are popular, particularly for busi- ness meals and special occasions.
Ethnic foods are growing in popularity as immigrants from other parts of the world have brought along their food traditions. Ethnic restaurants and the availability of ingredi- ents needed for making dishes of other cultures have generated broad interest in eating a great variety of foods. Nevertheless, foods that were popular during childhood usually remain
prominent in dietary patterns of adults. Time, money, and health also influence food choices.
Aroma and taste are sensory perceptions that combine to produce flavor when food is eaten. The basic tastes of sweet, sour, salt, and bitter may be enhanced with umami, a savory quality. Many volatile compounds in foods contribute to aroma and ultimately to the flavors of different foods. Color is also a vital part of the visual appeal of foods. Texture (mouth- feel) adds to the sensory qualities when food is eaten. Overall appearance and the presentation add to palatability and quality of food preparation.
Food professionals need a basic knowledge of food safety and preparation as a foundation for their future careers, whether as food scientists, dietitians, nutritionists, or chefs.
SeleCteD reFereNCeS
StuDy QueStIONS
1. Keep a record of where you eat each meal and snack for a
week. Summarize (a) how many meals and snacks you ate each day and (b) where you ate them. Compare weekend days with weekdays. How would you describe your eating pattern?
2. Compare your eating pattern with the pattern of someone
else in your class. What are the differences? Why do the patterns differ?
3. Visit a supermarket to answer the following questions:
a. What ethnic ingredients are available?
b. What deli foods are displayed?
c. Identify at least three different potato products. Compare the cost and the preparation time required for each of them.
d. Record the ingredient labels on four different cereal packages. Compare the nutrients and the amounts added to each.
4. Survey the ethnic restaurants in your community. Are the
patrons generally of that ethnicity? Do other people eat in them? What foods have you tried from each of the ethnic groups in your community?
5. What are your five favorite foods? Explain why each one is
a favorite. Describe how each is prepared.
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food for today | chapter one
13
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Nutrition and Food
Key Concepts
Nutrition, the Ultimate Application