Food for Today, Student Edition 10 - 12 9780078883668
Food for Today, Student Edition

Food for Today, Student Edition

Grade Levels: 10 - 12
By McGraw-Hill
Copyright: 2010
Publication Date: December 18, 2008
MHID: 0078883660
ISBN 13: 9780078883668

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New Features

All-New Teacher Resources This thoroughly revised program consistently integrates activities that

  • Support differentiated instruction
  • help monitor students' progress through various assessment formats
  • provide reteaching strategies
  • provide FACS standards and academic correlations
  • help teachers meet the requirements of the mandate for relevant and rigorous content and improved achievement
  • provide easy-to-use electronic tools that save teachers prep and calendar-management time
  • Food for Today, Student Edition

    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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