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Food for Today, Student Edition

National Edition

MHID: 0078883660 | ISBN 13: 9780078883668

Grades: 10 - 12

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Treat students to the best comprehensive foods textbook!

All 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

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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