Food for Today, Student Edition / Edition 9

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Overview

Food for Today is a comprehensive lab-based foods and nutrition program for high school students. It is correlated to the National Standards for Family & Consumer Sciences. Students learn how to make healthy and nutritious food decisions reflecting the most current nutritional guidelines, how to plan meals safely, how to prepare food, how to appreciate food diversity, how science and technology impact foods and nutrition, and about career opportunities in the area of foods and nutrition.

Eight new chapters on global foods in Unit Ten feature the diversity of food. A true geographic framework provides a strong link with social studies. The supplementary booklet, A World Atlas of Food, further highlights cultural factors, customs, and recipes from the regions of the world.

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Product Details

  • ISBN-13: 9780078616440
  • Publisher: McGraw-Hill Education
  • Publication date: 3/15/2005
  • Edition description: Student
  • Edition number: 9
  • Product dimensions: 8.20 (w) x 10.20 (h) x 1.20 (d)

Meet the Author

McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide

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Table of Contents

Unit 1—Food in Your LifeChapter 1 The Amazing World of FoodChapter 2 Diversity at the TableChapter 3 The Food SupplyChapter 4 Food Science & TechnologyUnit 2—Nutrition BasicsChapter 5 Nutrients at WorkChapter 6 CarbohydratesChapter 7 Proteins & FatsChapter 8 Vitamins & MineralsChapter 9 Water & PhytochemicalsUnit 3—Health & WellnessChapter 10 Nutrition GuidelinesChapter 11 Keeping a Healthy WeightChapter 12 Health ChallengesChapter 13 Life-Span NutritionUnit 4—Food DecisionsChapter 14 Eating PatternsChapter 15 Vegetarian Food ChoicesChapter 16 Meal PlanningChapter 17 Shopping for FoodChapter 18 Serving FoodChapter 19 EtiquetteUnit 5—Kitchen BasicsChapter 20 Food Safety & StorageChapter 21 Preventing Kitchen AccidentsChapter 22 Equipping the KitchenChapter 23 Conserving ResourcesUnit 6—The Art of CookingChapter 24 Using RecipesChapter 25 Preparation TechniquesChapter 26 Cooking MethodsChapter 27 Developing a Work PlanChapter 28 Creative AdditionsChapter 29 Preserving Foods at HomeUnit 7—Food PreparationChapter 30 FruitsChapter 31 VegetablesChapter 32 Grain ProductsChapter 33 Legumes, Nuts & SeedsChapter 34 Dairy FoodsChapter 35 EggsChapter 36 MeatChapter 37 PoultryChapter 38 Fish & ShellfishChapter 39 BeveragesUnit 8—Food CombinationsChapter 40 Sandwiches & PizzaChapter 41 Salads & DressingsChapter 42 Stir-Fries & CasserolesChapter 43 Soups, Stews & SaucesUnit 9—The Art of BakingChapter 44 Baking BasicsChapter 45 Quick & Yeast BreadsChapter 46 Cakes, Cookies & CandiesChapter 47 Pies & TartsUnit 10—Global FoodsChapter 48 United States & CanadaChapter 49 Latin America & the CaribbeanChapter 50 Western & Northern EuropeChapter 51 Southern EuropeChapter 52 Eastern Europe & RussiaChapter 53 Southwest Asia & AfricaChapter 54 South & Eastern AsiaChapter 55 Australia & Oceania

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