In "Food Science: The Biochemistry of Food and Nutrition" students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.Mehas, Kay Yockey is the author of 'Food Science The Biochemistry Of Food & Nutrition', published 2005 under ISBN 9780078690815 and ISBN 0078690811.