Velda L. Largen, Deborah L. Bence
Description
Students and teachers in foods and nutrition classes give Guide to Good Food high ratings for its readability and visual appeal. This revised edition
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features over 90 new illustrations and an increased emphasis on technology, food safety, and cultural influence on food choices. The text covers all the topics you need to help students learn about food management and preparation. It begins with basic measurements, abbreviations, and recipe terms and leads to more advanced skills and concepts. It presents information on selecting, storing, preparing, and serving foods while preserving their nutrients, flavors, textures, and colors. An extensive Foods of the World section introduces students to the culture and cuisine of over 30 countries, featuring a new section on Canada and tabbed pages for ease of locating.
-- Career descriptions at the beginning of each chapter emphasize employment opportunities in the food industry.
-- Case studies help students recognize their need for SCANS foundation skills and competencies.
-- Recipes include step-by-step directions and nutritional analysis.
-- Food composition tables help students evaluate their food choices.
-- Objectives, Vocabulary Terms, Chapter Summaries, Review Questions, Basic Skills Activities, and Thinking Skills Activities help students retain information.
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