Guide to Good Food Teacher's Annotated Edition 1996 Edition

by deborah l. bence velda l. largen

Guide to Good Food continues to be one of the most popular texts for teaching foods and nutrition classes. It contains the most recent Dietary Guidelines for Americans, the latest recommendations on weight management and exercise, and updated information on food safety and nutrition. The text begins with basic measurements, abbreviations, and recipe terms and leads to more advanced skills and concepts. It presents information on selecting, storing, preparing, and serving foods while preserving their nutrients, flavors, textures, and colors. An extensive Foods of the World section introduces students to the culture and cuisine of over 30 countries.
-- Career descriptions from the Dictionary of Occupational Titles at the beginning of each chapter emphasize employment opportunities in the food industry.
-- Recipes include step-by-step directions and nutritional analysis.

720 pages, Hardcover

First published January 1, 1996