Each chapter of this book has been revised and updated using current nutrition and culinary knowledge and applications. Some major changes are noted below.

• The new 2015 Dietary Guidelines for Americans are included.
• The new food label to start in January 2018 is displayed, and its new features are discussed. Nutrition labeling in restaurants is also explained.
• The text is more conversational and easier for students to read and understand.
• Many new photographs have been added to help students understand and review key concepts. For example, a chart shows the six classes of nutrients with photos of representative foods from each nutrient group.
• The “Hot Topics,” which used to appear at the end of the chapters, are now incorporated into the chapters. This way, students won’t miss important content such as sustainable food systems or weight loss myths.
• Chapters 1–8 have been streamlined to keep related topics together. For example, in the Carbohydrates chapter, the section on sugars includes sweeteners, low] or no]kcalorie sweeteners, and dietary recommendations for sugars.