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9780078883668

Food for Today, Student Edition

by Unknown
  • ISBN13:

    9780078883668

  • ISBN10:

    0078883660

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2008-12-18
  • Publisher: McGraw-Hill Education

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Supplemental Materials

What is included with this book?

Summary

Treat students to the best and most comprehensive foods textbook withGlencoe'sFood for Today! Content is based on the latest research-based nutrition to develop lifelong heathy eating habits. Numerous illustrations, step-by-step activities, and visualization of correct portions are included. All new FACS standards for the foods classroom are met. Focus on food prep and kitchen basics include kitchen tools, safety, and sanitation. Topic-related and point-of-use academic integration withScience in ActionandKitchen Mathfeatures help teachers meet Perkins mandates. English language arts and writing activities correlated to national standards. New and revised focus on light and healthy recipes. International recipes are provided. Activities that develop consumer savvy about food choices, nutrition, and keeping a grocery budget are incorporated. Hands-onKitchen Laband unit-long projects reinforce concepts through application.

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 and Technology

Unit 2 Nutrition Basics

Chapter 5 Nutrients at Work

Chapter 6 Carbohydrates

Chapter 7 Proteins and Fats

Chapter 8 Vitamins and Minerals

Chapter 9 Water and Phytochemicals

Unit 3 Health and Wellness

Chapter 10 Nutrient Guidelines

Chapter 11 Keeping a Healthy Weight

Chapter 12 Health Challenges

Chapter 13 Lifespan 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

Unit 5 Kitchen Basics

Chapter 19 Food Safety and Storage

Chapter 20 Preventing Kitchen Accidents

Chapter 21 Equipping the Kitchen

Chapter 22 Conserving Resources

Unit 6 The Art of Cooking

Chapter 23 Using Recipes

Chapter 24 Preparation Techniques

Chapter 25 Cooking Methods

Chapter 26 Developing a Work Plan

Chapter 27 Creative Additions

Unit 7 Food Preparation

Chapter 28 Fruits

Chapter 29 Vegetables

Chapter 30 Grain Products

Chapter 31 Legumes, Nuts, and Seeds

Chapter 32 Dairy Foods

Chapter 33 Eggs

Chapter 34 Meat

Chapter 35 Poultry

Chapter 36 Fish and Shellfish

Chapter 37 Beverages

Unit 8 Food Combinations

Chapter 38 Sandwiches and Pizza

Chapter 39 Salads and Dressings

Chapter 40 Stir-Fries and Casseroles

Chapter 41 Soups, Stews, and Sauces

Unit 9 The Art of Baking

Chapter 42 Baking Basics

Chapter 43 Quick and Yeast Breads

Chapter 44 Cakes, Cookies, and Candies

Chapter 45 Pies and Tarts

Unit 10 Global Foods

Chapter 46 Foods of the United States and Canada

Chapter 47 Foods of South America

Chapter 48 Foods of Western, Northern, and Southern Europe

Chapter 49 Foods of Eastern Europe and Russia

Chapter 50 Foods of Southwest Asia, the Middle East and Africa

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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