Guide to Good Food
13th Edition
Published on 6. December 2013
Book
Hardback
762 pages
978-1-61960-629-6 (ISBN)
Description
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.
More details
Edition
13th Thirteenth Edition, Text ed.
Language
English
Target group
Children/juvenile
US School Grade: From Ninth Grade to Twelfth Grade
Product notice
sewn/stitched
Cloth over boards
Illustrations
Illustrations
Dimensions
Height: 282 mm
Width: 224 mm
Thickness: 30 mm
Weight
1819 gr
ISBN-13
978-1-61960-629-6 (9781619606296)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
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.