Guide to Good Food: Nutrition and Food Preparation, 14th Edition

Guide to Good Food: Nutrition and Food Preparation employs current nutrition information to inform students as they learn the roles nutrients play in their health throughout the life cycle. Comprehensive content on food selection, storage, preparation, and service gives students the tools needed to recognize and follow a nutritionally balanced diet, while animations bring content to life. Menus and recipes with easy-to-follow, step-by-step directions, and nutritional analyses are also included. Food-related careers are profiled in every chapter.

• Enhanced visuals program employs infographics and images to emphasize content and improve recall.
• The Foods of the World section explores the culture and cuisine of over 30 countries.
• Students can complete and submit review questions digitally, enhancing instructor's assessment of students’ comprehension and reducing paper waste.

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Products	Pages	ISBN	Retail Price	Order Quantity
Text 978-1-63126-225-8	800	978-1-63126-225-8	$106.64*
Guide to Good Food: Nutrition and Food Preparation employs current nutrition information to inform students as they learn the roles nutrients play in their health throughout the life cycle. Comprehensive content on food selection, storage, preparation, and service gives students the tools needed to recognize and follow a nutritionally balanced diet, while animations bring content to life. Menus and recipes with easy-to-follow, step-by-step directions, and nutritional analyses are also included. Food-related careers are profiled in every chapter. Enhanced visuals program employs infographics and images to emphasize content and improve recall. The Foods of the World section explores the culture and cuisine of over 30 countries. Students can complete and submit review questions digitally, enhancing instructor's assessment of students’ comprehension and reducing paper waste.
Workbook 978-1-63126-226-5	188	978-1-63126-226-5	$26.64*
Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This supplement is a consumable resource, designed with perforated pages so that a given chapter can be removed and turned in for grading or checking.
*Qualified schools may be eligible for a 25% discount.

Products		ISBN	Retail Price	Order Quantity
Online Text, 1yr. Indv. Subscription (Instant Access) 978-1-63126-227-2		978-1-63126-227-2	$53.32*
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 Learning Suite, 6yr. Classroom Subscription (min. 15) 978-1-63126-228-9		978-1-63126-228-9	$122.64*
The Online Learning Suite 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. Companion Website Activities that correspond to textbook content are readily available on this companion website that provides a means of attracting student attention while increasing comprehension and retention of key concepts. Vocabulary games, e-flash cards, and interactive quizzes are examples of the included content. Online Student 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, or students can complete their assignments online using embedded form fields and then print or e-mail the results for grading.
Bundle (Text + Online Learning Suite, 6yr. Classroom Subscription) (min. 15) 978-1-63126-229-6		978-1-63126-229-6	$159.96*
Bundle includes a copy of the Student Textbook and Online Learning Suite 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 978-1-63126-230-2		978-1-63126-230-2	$160.00*	Call to Order‡
The instructor's edition contains the full student text plus additional pages rich with resources to help you successfully plan and teach this course. Introductory materials help you quickly get acquainted with the components of the teaching package. Answer keys are included for caption questions, Learn About feature questions, and Review activities. Sample instructional pacing charts offer a recommended schedule for trimester, semester, and full-year courses.
Instructor's Annotated Workbook 978-1-63126-424-5		978-1-63126-424-5	$93.28*	Call to Order‡
Guide to Good Food Instructor’s Annotated Workbook contains all of the content from the Student Workbook along with the corresponding answers. Grading is made easier as the answers are found within the activities at the point of usage.
Instructor's Resource CD 978-1-63126-231-9		978-1-63126-231-9	$260.00*	Call to Order‡
This Instructor's Resource CD contains the following items: Instructor's Resources. Includes an introduction and overview of the teaching material, assessment rubrics, best practices of using smartphones in the classroom, foods lab resources, pacing charts, and correlations to national standards in PDF format. Chapter Resources. Material provided for each chapter of the text includes: Answer Keys for chapter review questions and activities in PDF format. Instructor's Annotated Workbook in PDF format. Lesson Plans in Microsoft Word (DOCX) format. Reproducible Masters in PDF format. System Requirements Windows®: Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 7/8/10, 2GB RAM, Internet Explorer®, allow active content, and Adobe® Reader® (free download). *Internet connection required to access web links and free downloads. Macintosh®: Intel® processor 2GHz or equivalent, Mac OS® X v10.6 or higher, 2GB RAM, Safari®, allow active content, and Adobe® Reader® (free download). *Internet connection required to access web links and free downloads.
ExamView® Assessment Suite CD 978-1-63126-233-3		978-1-63126-233-3	$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 36 test banks with a total of 1650 questions. System Requirements Windows®: Windows® 7, 8, or 10 (32 or 64 bit); Intel® Pentium® dual-core processor 2GHz or higher (or equivalent); 2GB RAM; 500MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; Internet connection to access the Web publishing and content update features. Macintosh®: Mac OS® 10.9, 10.10, or 10.11; Intel® Processor 2GHz or higher; 32-bit and 64-bit Kernel and Extensions; 2GB RAM; 300MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; Internet connection to access the Web publishing and content update features.
Instructor's Presentations for PowerPoint® CD, Individual License 978-1-63126-234-0		978-1-63126-234-0	$244.00*	Call to Order‡
Individual License. This product contains presentations in PowerPoint format for each of the 36 chapters, comprising 1097 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. Internet connection required to access web links, streaming content, and free downloads. System Requirements Windows®: Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 7/8/10, 2GB RAM, Internet Explorer®, allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download). Internet connection required to access web links, streaming content, and free downloads. Macintosh®: Intel® processor 2GHz or equivalent, Mac OS® X v10.6 or higher, 256MB RAM, Safari®, allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), and Adobe® Reader® (free download). Internet connection required to access web links, streaming content, and free downloads.
Online Instructor Resources, 6yr. Indv. Subscription, Free with Qualified Purchase 978-1-63126-232-6		978-1-63126-232-6	$528.00*	Call to Order‡
The Online Instructor Resources 6yr. Subscription provides 6 years of individual access to the classroom materials used most—all in one convenient location. This provides instructor access to the online textbook, workbook, instructor's edition, answer keys, instructor's annotated workbook, lesson plans, reproducible masters, PowerPoint® presentations, and ExamView® Assessment Suite Software with question banks.
*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

Unit 1: Getting Started in the Kitchen

1. Food Affects Life
2. Safety and Sanitation
3. Basic Skills and Equipment
4. Recipes and Work Plans
5. Preparing Simple Recipes

Unit 2: Nutrition and Wellness

6. The Energy Nutrients
7. Vitamins, Minerals, and Water
8. Making Healthy Choices
9. Staying Active and Managing Weight
10. Life Cycle Nutrition and Fitness

Unit 3: The Management of Food

11. Kitchen and Dining Areas
12. Kitchen Appliances
13. Planning Meals
14. Shopping Decisions

Unit 4: The Preparation of Food

15. Heat Transfer and Cooking Methods
16. Grain Foods
17. Breads
18. Vegetables
19. Fruits
20. Dairy Products
21. Eggs
22. Meat
23. Poultry
24. Fish and Shellfish
25. Salads, Casseroles, and Soups
26. Cakes, Cookies, Pies, and Candies
27. Food and Entertaining
28. Preserving Foods

Unit 5: Foods of the World

29. The United States and Canada
30. Latin America
31. Europe
32. Mediterranean Countries
33. Middle East and Africa
34. Asia

Unit 6: Food, Nutrition, and Careers

35. Investigating Careers
36. Career and Job Success

Look Inside

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Text

 

SuperTracker Lesson Packet (Web Link SuperTracker)

Online Text, 1yr. Indv. Subscription (Instant Access)

Front Matter (g-wonlinetextbooks.com Foods and Nutrition)

Chapter 5 (g-wonlinetextbooks.com Foods and Nutrition)

Chapter 8 (g-wonlinetextbooks.com Foods and Nutrition)

Instructor's Presentations for PowerPoint® CD, Individual License

Chapter 8 (734 KB)

Online Instructor Resources, 6yr. Indv. Subscription, Free with Qualified Purchase

Comprehensive Instructor Resources (1.6 MB)

Companion Website

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

Correlations

FCS National Standards Correlations

National Standards (PDF, 113 KB)

Florida

Principles of Food (PDF, 65 KB)

Oklahoma

Nutrition, Food, and Wellness – Grades 9‐12 (PDF, 162.41 KB)

Pre-PAC Correlations

Pre-PAC Domains and Competencies Nutrition, Food, and Wellness (PDF, 53 KB)

Texas

Lifetime Nutrition and Wellness (PDF, 562 KB)

Utah

 

Food & Nutrition I, II

YouScience® Industry Certifications

Nutrition and Wellness (PDF, 84 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.