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Food for Today, Student Edition / Edition 8
     

Food for Today, Student Edition / Edition 8

by McGraw-Hill Education, Alice Orphanos Kopan
 

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ISBN-10: 0078462924

ISBN-13: 9780078462924

Pub. Date: 06/20/2003

Publisher: McGraw-Hill Professional Publishing

Treat students to the best comprehensive foods textbook!

Overview

Treat students to the best comprehensive foods textbook!

Product Details

ISBN-13:
9780078462924
Publisher:
McGraw-Hill Professional Publishing
Publication date:
06/20/2003
Series:
Food For Today Series
Edition description:
Student Edition
Pages:
720
Product dimensions:
8.10(w) x 10.30(h) x 1.17(d)
Age Range:
11 - 13 Years

Table of Contents


Unit 1 Food in Your Life


Chapter 1 The Amazing World of Food


Chapter 2 Diversity at the Table


Chapter 3 The Food Supply


Chapter 4 Food Science and Technology


Unit 2 Nutrition Basics


Chapter 5 Nutrients at Work


Chapter 6 Carbohydrates


Chapter 7 Proteins and Fats


Chapter 8 Vitamins and Minerals


Chapter 9 Water and Phytochemicals


Unit 3 Health and Wellness


Chapter 10 Nutrient Guidelines


Chapter 11 Keeping a Healthy Weight


Chapter 12 Health Challenges


Chapter 13 Lifespan Nutrition


Unit 4 Food Decisions


Chapter 14 Eating Patterns


Chapter 15 Vegetarian Food Choices


Chapter 16 Meal Planning


Chapter 17 Shopping for Food


Chapter 18 Serving Food


Unit 5 Kitchen Basics


Chapter 19 Food Safety and Storage


Chapter 20 Preventing Kitchen Accidents


Chapter 21 Equipping the Kitchen


Chapter 22 Conserving Resources


Unit 6 The Art of Cooking


Chapter 23 Using Recipes


Chapter 24 Preparation Techniques


Chapter 25 Cooking Methods


Chapter 26 Developing a Work Plan


Chapter 27 Creative Additions


Unit 7 Food Preparation


Chapter 28 Fruits


Chapter 29 Vegetables


Chapter 30 Grain Products


Chapter 31 Legumes, Nuts, and Seeds


Chapter 32 Dairy Foods


Chapter 33 Eggs


Chapter 34 Meat


Chapter 35 Poultry


Chapter 36 Fish and Shellfish


Chapter 37 Beverages


Unit 8 Food Combinations


Chapter 38 Sandwiches and Pizza


Chapter 39 Salads and Dressings


Chapter 40 Stir-Fries and Casseroles


Chapter 41 Soups, Stews, and Sauces


Unit 9 The Art of Baking


Chapter 42 Baking Basics


Chapter 43 Quick and Yeast Breads


Chapter 44 Cakes, Cookies, and Candies


Chapter 45 Pies and Tarts


Unit 10 Global Foods


Chapter 46 Foods of the United States and Canada


Chapter 47 Foods of South America


Chapter 48 Foods of Western, Northern, and Southern Europe


Chapter 49 Foods of Eastern Europe and Russia


Chapter 50 Foods of Southwest Asia, the Middle East and Africa

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