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-related careers are profiled in every chapter, and Career Success features are found throughout.
Healthful lifestyles are supported by the inclusion of MyPlate and the latest Dietary Guidelines for Americans.
Students can explore the culture and cuisine of over 30 countries in the Foods of the World section.
Math, food science, and social studies are introduced into the curriculum through features and activities.
Products & Prices6-12 Education
Table of Contents
Part 1: The Importance of Food
1. Food Affects Life 2. Nutritional Needs 3. Making Healthful Choices 4. Nutrition and Fitness Through the Life Span 5. Staying Active and Managing Weight 6. Safeguarding Health
Part 2: The Management of Food
7. Kitchen and Dining Areas 8. Kitchen Appliances 9. Kitchen Utensils 10. Planning Meals 11. Shopping Decisions 12. Recipes and Work Plans
Part 3: The Preparation of Food
13. Grain Foods 14. Vegetables 15. Fruits 16. Dairy Products 17. Eggs 18. Meat 19. Poultry 20. Fish and Shellfish 21. Salads,Casseroles,and Soups 22. Breads 23. Cakes, Cookies, Pies, and Candies 24. Food and Entertaining 25. Preserving Foods
Part 4: Food and Careers
26. Investigating Careers 27. Career and Job Success
Part 5: Foods of the World
28. The United States and Canada 29. Latin America 30. Europe 31. Mediterranean Countries 32. Middle East and Africa 33. Asia
Velda L. Largen - was a high school home economics teacher and department head in Missouri. During her career she developed a World Foods course, which later inspired her to write the Guide to Good Food text and its supplements.
Deborah L. Bence - earned her Bachelor’s degree in Home Economics Education from Miami University in Ohio, where she taught family and consumer sciences at the high school level. She also worked as editor for an educational publisher for almost 20 years, applying her teaching and subject matter knowledge to developing textbooks and supplemental materials. After Largen became ill, Bence continued to keep Guide to Good Food current while also teaching students in various settings.