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 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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