Food for Today, Student Edition
by UnknownEdition: 1st
Format: Hardcover
Pub. Date: 2008-12-18
Publisher(s): McGraw-Hill Education
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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
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