Guide to Good Food, 13th Edition

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 & Prices 6-12 Education

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MATERIALS

Products	Pages	ISBN	Retail Price	Order Quantity
Text 978-1-61960-629-6	744	978-1-61960-629-6	$90.00*
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.
Workbook 978-1-61960-634-0	172	978-1-61960-634-0	$20.00*
The workbook helps students apply what they have learned as they buy, prepare, and store foods. A wide variety of activities are provided for various learning styles. The text provides the information students will need to complete many of the activities. Other activities will require creative thinking and research beyond the textbook.
*Qualified schools may be eligible for a 25% discount.

Products		ISBN	Retail Price	Order Quantity
Online Text, 1yr. Indv. Subscription (Instant Access) 978-1-61960-639-5				978-1-61960-639-5
Online Textbook. All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Instant Access. Upon purchase, you will receive a key code to redeem at the G-W Online Textbooks site. Note: There is no physical product shipped via the mail. To learn more visit, “How do I purchase G-W Online Textbooks?”
Online Student Center, 6yr. Classroom Subscription (min. 15) 978-1-63126-486-3		978-1-63126-486-3	$110.00*
The Online Student Center for Guide to Good Food offers a complete learning package that is accessible through any Internet-enabled device, including computers, smartphones, and tablets. Students can study in the classroom or on the go: whenever or wherever it is most convenient. Instructional materials included are: Online Textbook All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Online Workbook This is an exact reproduction of the printed workbook with features that provide options to meet classroom needs. Pages can be printed on demand for assignment. Companion Website Activities that correspond to textbook content are readily available on this special website that provides a means of attracting student attention while increasing comprehension and retention of key concepts. E-flash cards, matching activities, crossword puzzles, interactive quizzes, and interactive activities are examples of the included content.
Bundle (Text + Online Student Center, 6yr. Classroom Subscription) (min. 15) 978-1-63126-487-0		978-1-63126-487-0	$133.28*
Bundle includes a copy of the Student Textbook and Online Student Center 6yr. Classroom Subscription. Minimum quantity of 15 must be purchased.
Companion Website View Site				View Site
*Qualified schools may be eligible for a 25% discount.

Products		ISBN	Retail Price	Order Quantity
Instructor's Edition 978-1-61960-633-3		978-1-61960-633-3	$120.00*	Call to Order‡
The Instructor's edition contains a variety of instructional support in the margins of each page to supplement your instruction.
Instructor's Resource CD 978-1-61960-636-4		978-1-61960-636-4	$260.00*	Call to Order‡
The Instructor's Resource CD contains the following items: National Standards. Correlations to important standards provided in PDF. Instructor's Edition. A PDF version of the Instructor's Edition, with bookmarks and search capabilities. Answer Keys. Chapter Answer Keys in PDF format. Annotated Workbook. Instructor's Annotated Workbook provided in PDF format. Lesson Plans. Customizable daily Lesson Plans in Microsoft Word (DOCX) format. Reproducible Masters. Customizable daily Lesson Plans in Microsoft Word (DOCX) format. System Requirements Windows®: Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, and Adobe® Reader® (free download). *Internet connection required to access web links and free downloads. Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, Adobe® Reader® (free download). *Internet connection required to access web links and free downloads.
ExamView® Assessment Suite CD 978-1-61960-637-1		978-1-61960-637-1	$248.00*	Call to Order‡
The ExamView® Assessment Suite allows you to quickly and easily create, administer, and score paper and online tests. The ExamView® Assessment Suite includes the ExamView® Test Generator, ExamView® Test Manager, and ExamView® Test Player. This product includes 33 test banks with a total of 1650 questions. System Requirements Windows®: Windows® XP SP or later; Intel® Pentium® IV Processor 1GHz or higher (or equivalent); 512 MB RAM; 500 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features. Macintosh®: Mac OS® 10.6 or later; Intel® Processor 1GHz or higher; 32-bit and 64-bit Kernel and Extensions; 512 MB RAM; 300 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features.
Instructor's Presentations for PowerPoint® CD, Individual License 978-1-61960-638-8		978-1-61960-638-8	$240.00*	Call to Order‡
Individual License. This CD package contains presentations in PowerPoint format for each of the 33 chapters, comprising over 960 slides of instructional material. The presentations are best viewed in PowerPoint 2003 or higher or in the PowerPoint Viewer. If viewed in earlier versions of PowerPoint, they may not display properly. Also provided is a link that allows download of the current version of PowerPoint Viewer. System Requirements Windows®: Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download). Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), Adobe® Reader® (free download).
Online Instructor Resources, 6yr. Indv. Subscription, Free with Qualified Purchase 978-1-63126-488-7		978-1-63126-488-7	$528.00*	Call to Order‡
The Online Instructor Resources 6yr. Subscription provides 6 years of individual access to the classroom support materials used most, all in one convenient location. Included are the contents of the Online Textbook, Workbook, Online Instructor's Edition, Online Instructor's Annotated Workbook, Instructor's Resource CD, the Instructor's Presentations for PowerPoint®, and ExamView® Assessment Suite.
*Qualified schools may be eligible for a 25% discount.
‡To order this item, please call 800.323.0440.

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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

Look Inside

The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.

Online Text, 6yr. Classroom Subscription (min. 15)

Front Matter (g-wonlinetextbooks.com Food / Nutrition)

Chapter 1 (g-wonlinetextbooks.com Food / Nutrition)

Chapter 12 (g-wonlinetextbooks.com Food / Nutrition)

Glossary (g-wonlinetextbooks.com Food / Nutrition)

Instructor's Presentations for PowerPoint® CD, Individual License

Chapter 1 (1.2 MB)

Chapter 2 (1.6 MB)

Companion Website

View Site (www.g-wlearning.com Foods and Nutrition)

Correlations

Florida

Nutrition and Wellness (PDF, 320 KB)

Idaho

Nutrition and Foods (PDF, 520 KB)

Mississippi

Nutrition and Wellness (PDF, 497 KB)

Oklahoma

Food Preparation and Nutrition for Life (PDF, 68 KB)

Pre-PAC Correlations

Nutrition, Food, and Wellness Pre-PAC (PDF, 68 KB)

Tennessee

Nutrition Across the Lifespan (PDF, 508 KB)

About the Author(s)

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 - attended Miami University where she earned a bachelor’s degree in home economics education. She taught family and consumer sciences at the middle school level before turning her focus to the writing and development of instructional materials. Deborah worked as an editor for an educational publisher for almost 20 years, applying her teaching and subject matter knowledge to creating textbooks and supplements for FCS classrooms, with an emphasis on foods and nutrition. Deborah considers herself to be a lifelong learner as well as an educator. She enjoys the challenge of keeping up with new findings in the area of nutrition, trends in food marketing and preparation, and changes in the field of education. In addition to teaching students in various settings, Deborah has published a number of informative articles and other resources.