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Food / Nutrition

 
Guide to Good Food, 13th Edition By: Velda L. Largen, Deborah L. Bence
ISBN: 978-1-61960-629-6
Copyright: © 2015
Grade Level: 9-12

Guide to Good Food provides an in-depth look at how to select, store, prepare, and serve nutritious, appealing dishes. Menus and recipes with easy-to-follow, step-by-step directions and nutritional analyses are included. Food-re... <more>
Adventures in Food and Nutrition!, 5th Edition By: Carol Byrd-Bredbenner, Ph.D., R.D., F.A.N.D.
ISBN: 978-1-63126-000-1
Copyright: © 2016
Grade Level: 6-8

Adventures in Food and Nutrition! introduces students to the study of nutrition, food management, and meal preparation. Features throughout the book inform students on food technology innovations, build an appreciation for cultu... <more>
Nutrition & Wellness for Life, 4th Edition By: Dorothy F. West, Ph.D.
ISBN: 978-1-60525-446-3
Copyright: © 2012
Grade Level: 9-12

Nutrition & Wellness for Life stresses the importance of healthful eating and physical activity across the life span. The text explores how decisions affect wellness at various stages of life. Your students will learn the bo... <more>
Principles of Food Science, 4th Edition By: Janet D. Ward, Larry Ward
ISBN: 978-1-61960-436-0
Copyright: © 2015
Grade Level: 9-14

Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to d... <more>
Food: A Handbook of Terminology, Purchasing, & Preparation By: AAFCS
ISBN: 978-0-84610-006-5
Copyright: © 2015
Grade Level: 9-12

Food: A Handbook of Terminology, Purchasing, & Preparation is the essential reference for any foods or culinary arts class. From the AAFCS Community of Nutrition, Health, & Food Management, this handbook offers direction... <more>
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The Culinary Professional, 2nd Edition By: John Draz, Christopher Koetke
ISBN: 978-1-61960-255-7
Copyright: © 2014
Grade Level: 9-14

The Culinary Professional provides the comprehensive instruction students need to be successful in a culinary arts career. It covers culinary techniques in addition to the identification of foods and equipment used in a professi... <more>