Includes bibliographical references (pages 191-195) and index.

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 plans -- 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 density -- 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.

Issued also in electronic format.