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.
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.