- 1. Introduction
- Why Do We Eat?
- What Is Food Quality?
- Do Gardeners Produce High Quality Food?
- Gardeners Affect Quality
- The History of Food Science
- 2. Understanding Nutrition
- Human Nutrients vs Plant Nutrients
- Nutrients vs Calories
- Nutrients in Food
- Factors Affecting Nutrients
- Nutrition Myths
- 3. Food Safety— Chemicals
- Chemical Toxicity
- Pesticides
- Heavy Metals
- Food Safe Plastics
- Safe Material for Raised Beds
- Microplastics
- Growing Food Near Toxic Plants
- Allelopathy
- GMO Food
- Allergies and Sensitivities
- 4. Food Safety— Biological
- The Microbes Among Us
- What Is a Foodborne Illness
- How Microbes Grow
- Detecting a Problem
- Buying Food
- Food Safety Myths
- Final Thoughts
- 5. Nutrient Density
- Measuring Nutrient Densit
- Factors Affecting Nutrient Density
- What Does Science Know About Growing Nutrient-Dense Food?
- Factors Affecting Nutrients
- 6. The Flavor of Food
- Nutrition and Flavor
- Why Does Grocery Store Produce Taste Bland?
- Sweetness vs Acidity
- Factors Affecting Flavor
- 7. Growing Great Food
- Selecting the Right Cultivar
- Importance of Days to Maturity
- Heirlooms vs Hybrids
- Is Organic Food Better?
- Fresh Is Best
- 8. Handling and Storing Food
- Washing Hands and Produce
- Food Storage
- 9. Preserving Food
- Preserving Techniques
- Methods for Preserving Food
- 10. Cooking Food
- Why Do We Cook Food?
- How Does Cooking Affect Flavor?
- How Does Cooking Affect Nutrition?
- Cooking Creates Undesirable Compounds
- Food That Needs Cooking
- Cooking Myths
- Cooking Methods
- 11. Growing and Serving Quality Food
- Beans, Green (Snap Beans)
- Cucumbers
- Garlic
- Lettuce
- Onion
- Peas
- Radish
- Raspberries
- Strawberries
- Tomato
- Zucchini
- Notes
- Index
- About the Author
- Connect with Robert Pavlis
- About New Society Publishers
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