Food for Today, Student Edition / Edition 9

Food for Today, Student Edition / Edition 9

by Helen Kowtaluk, McGraw-Hill Education
     
 

ISBN-10: 0078616441

ISBN-13: 9780078616440

Pub. Date: 03/15/2005

Publisher: McGraw-Hill Education

Food for Today is a comprehensive lab-based foods and nutrition program for high school students.  See more details below

Overview

Food for Today is a comprehensive lab-based foods and nutrition program for high school students.

Product Details

ISBN-13:
9780078616440
Publisher:
McGraw-Hill Education
Publication date:
03/15/2005
Series:
Food For Today Series
Edition description:
Student
Sales rank:
894,552
Product dimensions:
8.20(w) x 10.20(h) x 1.20(d)
Age Range:
14 - 16 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 & Technology
Unit 2—Nutrition Basics
Chapter 5 Nutrients at Work
Chapter 6 Carbohydrates
Chapter 7 Proteins & Fats
Chapter 8 Vitamins & Minerals
Chapter 9 Water & Phytochemicals
Unit 3—Health & Wellness
Chapter 10 Nutrition Guidelines
Chapter 11 Keeping a Healthy Weight
Chapter 12 Health Challenges
Chapter 13 Life-Span 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
Chapter 19 Etiquette
Unit 5—Kitchen Basics
Chapter 20 Food Safety & Storage
Chapter 21 Preventing Kitchen Accidents
Chapter 22 Equipping the Kitchen
Chapter 23 Conserving Resources
Unit 6—The Art of Cooking
Chapter 24 Using Recipes
Chapter 25 Preparation Techniques
Chapter 26 Cooking Methods
Chapter 27 Developing a Work Plan
Chapter 28 Creative Additions
Chapter 29 Preserving Foods at Home
Unit 7—Food Preparation
Chapter 30 Fruits
Chapter 31 Vegetables
Chapter 32 Grain Products
Chapter 33 Legumes, Nuts & Seeds
Chapter 34 Dairy Foods
Chapter 35 Eggs
Chapter 36 Meat
Chapter 37 Poultry
Chapter 38 Fish & Shellfish
Chapter 39 Beverages
Unit 8—Food Combinations
Chapter 40 Sandwiches & Pizza
Chapter 41 Salads & Dressings
Chapter 42 Stir-Fries & Casseroles
Chapter 43 Soups, Stews & Sauces
Unit 9—The Art of Baking
Chapter 44 Baking Basics
Chapter 45 Quick & Yeast Breads
Chapter 46 Cakes, Cookies & Candies
Chapter 47 Pies & Tarts
Unit 10—Global Foods
Chapter 48 United States & Canada
Chapter 49 Latin America & the Caribbean
Chapter 50 Western & Northern Europe
Chapter 51 Southern Europe
Chapter 52 Eastern Europe & Russia
Chapter 53 Southwest Asia & Africa
Chapter 54 South & Eastern Asia
Chapter 55 Australia & Oceania

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