Food for Today, Student Edition PDF Download
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Author: McGraw-Hill Education
Publisher: McGraw-Hill Education
ISBN: 9780078883668
Category : Juvenile Nonfiction
Languages : en
Pages : 868
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Book Description
Treat students to the best comprehensive foods textbook!
Author: McGraw-Hill Education
Publisher: McGraw-Hill Education
ISBN: 9780078883668
Category : Juvenile Nonfiction
Languages : en
Pages : 868
Get Book Here
Book Description
Treat students to the best comprehensive foods textbook!
Author: Alice Orphanos Kopan
Publisher:
ISBN: 9780026678605
Category : Cooking
Languages : en
Pages : 154
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Book Description
Contains a variety of worksheets for each text chapter that are designed to provide for review of chapter concepts and vocabulary, application of basic skills, and development of critical thinking abilities.
Author: McGraw-Hill
Publisher: McGraw-Hill Education
ISBN: 9780021399949
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
Food for Today provides students with the information and skills they need to make safe and healthful food decisions, plan and prepare meals safely, and appreciate the diversity of foods. It emphasizes the basics of nutrition, consumer skills, food science principles, and lab-based food preparation techniques. Includes: hardbound student edition aligned to the content standards.
Author: McGraw Hill
Publisher: McGraw-Hill Education
ISBN: 9780078616839
Category : Health & Fitness
Languages : en
Pages : 0
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Book Description
Student Workbook
Author: McGraw-Hill Education
Publisher: McGraw-Hill Education
ISBN: 9780026430517
Category : Family & Relationships
Languages : en
Pages : 192
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Book Description
Complete and comprehensive family and consumer sciences program. Contains lesson plans, teaching suggestions, discussion activities, research ideas, background information, outreach activities, and multicultural and cross-curricular links to assist the teacher.
Author:
Publisher:
ISBN: 9781309101599
Category : Food
Languages : en
Pages : 567
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Book Description
McGraw-Hill Education's Food, Nutrition & Wellness teaches students the skills they need to make healthful food choices, prepare nutritious meals, and bring physical activity and wellness practices into their daily lives. The text focuses on the wellness of mind and body, food and kitchen safety, and the qualities, varieties, and combinations of foods.
Author: Velda L. Largen
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781590701072
Category : Food
Languages : en
Pages : 0
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Book Description
Students will learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors.
Author: Janet D. Ward
Publisher: Goodheart-Willcox Pub
ISBN: 9781590706534
Category : Education
Languages : en
Pages : 616
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Book Description
Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientifi c and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.
Author: Helen Kowtaluk
Publisher: McGraw-Hill/Glencoe
ISBN: 9780026536561
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Carol Byrd-Bredbenner
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781566373241
Category : Education
Languages : en
Pages : 630
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Book Description
Introduce your students to food and nutrition with Adventures in Food and Nutrition! Packed with student appeal, this full-color text generates student interest with action photos, interesting activities, and real-world experiments. The text encourages students to develop scientific and inquiry skills as they learn about nutrition, food management, and preparation. The text is written at a lower level for younger students or beginning level classes. -- Multicultural focus, reflecting foods from a cross section of diverse backgrounds. -- Math and science applications and activities are provided throughout the text and in special-interest features. -- Involves students in the science and creativity of preparing meals and snacks. -- Chapters include Objectives, New Terms, Review Questions, Application Questions, Activities, and a Summary.
