Please Select an Education Level

6-12 Education College & Career

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

By: Velda L. Largen and Deborah L. Bence
ISBN: 978-1-63126-225-8
Format: Hardcover
Copyright: 2018
Subject: Food / Nutrition
Grade Level: 9-12
Description
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.
Products & Prices 6-12 Education
Products Pages ISBN Retail Price School Price Order Quantity
Text 800 978-1-63126-225-8 $99.96 $74.97
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 188 978-1-63126-226-5 $24.00 $18.00
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.
Instructor's Edition 978-1-63126-230-2 $140.00 $105.00 *
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 188 978-1-63126-424-5 $86.64 $64.98 *
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 $260.00 $195.00 *
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 1650 questions 978-1-63126-233-3 $248.00 $186.00 *
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 1097 slides 978-1-63126-234-0 $244.00 $183.00 *
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.
Companion Website       View Site
*To order instructor's materials call 800.323.0440.
Previous Edition
Guide to Good Food, 13th Edition
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
Text
 
SuperTracker Lesson Packet (Web Link, SuperTracker)
Online Text, 1yr. Individual Subscription
g-wonlinetextbooks.com
Front Matter (g-wonlinetextbooks.com, Foods and Nutrition)
g-wonlinetextbooks.com
Chapter 5 (g-wonlinetextbooks.com, Foods and Nutrition)
g-wonlinetextbooks.com
Chapter 8 (g-wonlinetextbooks.com, Foods and Nutrition)
Instructor's Presentations for PowerPoint® CD, Individual License
PPS
Chapter 8 (PPS, 734 KB)
Online Instructor Resources, 6yr. Individual Subscription
Companion Website
www.g-wlearning.com
View Site (www.g-wlearning.com, Foods and Nutrition)
Correlations
FCS National Standards Correlations
PDF
National Standards (PDF, 113 KB)
Precision Exams
Pre-PAC Correlations
Texas
Utah
 
Food & Nutrition I, II
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 - 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.