Dimensions of Food (ePub)

Dr. Vaclavik, Registered Dietitian, now retired, has taught for over 25 years at the college level in Dallas, TX. Included are nutrition students at the Dallas County Community College District; Food Science and Management Undergraduates and Graduate students at The University of Texas Southwestern Medical Center at Dallas, Clinical Nutrition Department; and culinary students at The International Culinary School at The Art Institute of Dallas. Dr. V. is a graduate of Cornell University where she studied Human Nutrition and Food, Purdue University - majoring in Restaurant, Hotel, Institution Management, and Texas Woman's University - studying Institution Management and Food Science.

She has been the Author of Dimensions of Food since its 3rd edition (of 8 editions now, and for the original version when she was a student worker in college.) She also wrote Essentials of Food Science, now in its fourth edition with 2 foreign translations. Dr. Vaclavik authored The Art of Nutritional Cuisine, a lecture and cooking textbook for student chefs, with Amy Haynes. Personally, she really likes passing on what she knows and enjoys. Prior to teaching and writing, Dr. Vaclavik has worked in various foodservice operations - including hotel restaurants, meals-on-wheels and more.

Happy, healthy cooking!

Amy Haynes is a registered dietitian nutritionist (RDN) who has been an educator in the science of nutrition and its application in food preparation for the past 17 years. Amy is a graduate of the University of Texas Southwestern Medical Center in Dallas, Texas, where she studied clinical nutrition. Her passion to educate others with her knowledge of nutrition and healthful food preparation lead her into the field of culinary arts as an instructor at the International Culinary School at the Art Institute of Dallas, where she taught nutritional cooking, food safety and sanitation, and vegetarian cuisine for 12 years. During