Food Science and Nutrition | |
Food Selection | |
Food Evaluation | |
Chemistry of Food Composition | |
Food Service | |
Food Safety | |
Food Preparation Basics | |
Meal Management | |
Foods | |
Protein--Meat, Poultry, Fish, Dairy, and Eggs | |
Meat | |
Poultry | |
Fish and Shellfish | |
Milk | |
Cheese | |
Eggs | |
Phytochemicals--Vegetables, Fruits, Soups, and Salads | |
Vegetables and Legumes | |
Fruits | |
Soups, Salads, and Gelatins | |
Complex Carbohydrates--Cereals, Flour, and Breads | |
Cereal Grains and Pastas | |
Flours and Flour Mixtures | |
Starches and Sauces | |
Quick Breads | |
Yeast Breads | |
Desserts--Refined Carbohydrates and Fat | |
Sweeteners | |
Fats and Oils | |
Cakes and Cookies | |
Pies and Pastries | |
Candy | |
Frozen Desserts | |
Water--Beverages | |
Beverages | |
Food Industry | |
Food Preservation | |
Government Food Regulations | |
Careers in Food and Nutrition | |
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