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Food For Today 9E

Food For Today 9E

          
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About the Book

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.

Table of Contents:
PART 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 PART 2: Nutrition Basics Chapter 5 Nutrients at Work Chapter 6 Carbohydrates Chapter 7 Proteins & Fats Chapter 8 Vitamins & Minerals Chapter 9 Water & Phytochemicals PART 3: Health & Wellness Chapter 10 Nutrition Guidelines Chapter 11 Keeping a Healthy Weight Chapter 12 Health Challenges Chapter 13 Life-Span Nutrition PART 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 PART 5: Kitchen Basics Chapter 20 Food Safety & Storage Chapter 21 Preventing Kitchen Accidents Chapter 22 Equipping the Kitchen Chapter 23 Conserving Resources PART 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 PART 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 PART 8: Food Combinations Chapter 40 Sandwiches & Pizza Chapter 41 Salads & Dressings Chapter 42 Stir-Fries & Casseroles Chapter 43 Soups, Stews & Sauces PART 9: The Art of Baking Chapter 44 Baking Basics Chapter 45 Quick & Yeast Breads Chapter 46 Cakes, Cookies & Candies Chapter 47 Pies & Tarts PART 10: Global Foods Chapter 48 PART ed 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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Product Details
  • ISBN-13: 9780070607941
  • Publisher: Tata Mcgraw Hill
  • Publisher Imprint: Tata Mcgraw Hill
  • Edition: 9
  • No of Pages: 768
  • ISBN-10: 007060794X
  • Publisher Date: 2005
  • Binding: Paperback
  • Language: English

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