Food for Today, Student Edition / Edition 9

Food for Today, Student Edition / Edition 9

by Helen Kowtaluk, McGraw-Hill Education
     
 

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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.

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
Pages:
768
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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