viii Guide to Good Food
Copyright Goodheart-Willcox Co., Inc.
Choosing Wisely When Shopping for
Food. .........................149.
Choosing Wisely When Preparing Food. ..150.
Choosing Wisely When Eating Out. ..152.
Chapter 9
Staying Active
and Managing Weight. .............156
Energy Needs ......................Satisfying 157
Physical Activity
and Physical Fitness. .............158
Nutrition for Athletes. ...............164
Weight Management ................166
Eating Disorders. ...................177
Chapter 10
Life-Cycle Nutrition and Fitness. ....182
Pregnancy and Lactation. ...........183.
Infancy and Early Childhood. .......188.
The Elementary School Years. .......193.
The Teen Years. .....................197
Adulthood. .......................198.
The Later Years. ...................200.
Special Diets. .......................201
Food Assistance Programs. ...........203
conejota/Shutterstock.com
Unit 3
The Management of Food. ......208
Chapter 11
Kitchen and Dining Areas ..........210
Planning the Kitchen
and Dining Areas. ...............211
Functional Surfaces and Fixtures. .....215
Table Appointments. ...............217.
Setting the Table. ...................17 221
Chapter 12
Kitchen Appliances ................224
Safety and Service. .................225.
Major Kitchen Appliances. ...........226
Portable Kitchen Appliances. .........232
Chapter 13
Planning Meals. .................240
The Meal Manager. ................241
Provide Good Nutrition. .............242
Use Planned Spending. .............245.
Prepare Meals. ...........250.
Control the Use of Time and Energy. ..253.
Chapter 14
Shopping Decisions. ...............260
Choosing Where to Shop. ...........261.
Deciding What to Buy. .............263.
Using Food Labeling ................271
Help with Consumer Problems ......274.
MBI/Shutterstock.com
Unit 4
The Preparation of Food. .......278
Chapter 15
Heat Transfer and Cooking Methods. .280.
Heat Transfer. .................281.
Cooking Methods. ...............284.
Chapter 16
Grain Foods. ..................296
Types of Cereal Products. ...........297.
Nutritional Value of Cereal Products ...302.
Selecting and Storing Cereal Products. .302.
Cooking Starches ................303.
Cooking Cereal Products. ...........304.
Chapter
Breads. .....................310
Nutritional Value of Baked Products. ..311..
Selecting and Storing Baked Products. .311..
Copyright Goodheart-Willcox Co., Inc.
Choosing Wisely When Shopping for
Food. .........................149.
Choosing Wisely When Preparing Food. ..150.
Choosing Wisely When Eating Out. ..152.
Chapter 9
Staying Active
and Managing Weight. .............156
Energy Needs ......................Satisfying 157
Physical Activity
and Physical Fitness. .............158
Nutrition for Athletes. ...............164
Weight Management ................166
Eating Disorders. ...................177
Chapter 10
Life-Cycle Nutrition and Fitness. ....182
Pregnancy and Lactation. ...........183.
Infancy and Early Childhood. .......188.
The Elementary School Years. .......193.
The Teen Years. .....................197
Adulthood. .......................198.
The Later Years. ...................200.
Special Diets. .......................201
Food Assistance Programs. ...........203
conejota/Shutterstock.com
Unit 3
The Management of Food. ......208
Chapter 11
Kitchen and Dining Areas ..........210
Planning the Kitchen
and Dining Areas. ...............211
Functional Surfaces and Fixtures. .....215
Table Appointments. ...............217.
Setting the Table. ...................17 221
Chapter 12
Kitchen Appliances ................224
Safety and Service. .................225.
Major Kitchen Appliances. ...........226
Portable Kitchen Appliances. .........232
Chapter 13
Planning Meals. .................240
The Meal Manager. ................241
Provide Good Nutrition. .............242
Use Planned Spending. .............245.
Prepare Meals. ...........250.
Control the Use of Time and Energy. ..253.
Chapter 14
Shopping Decisions. ...............260
Choosing Where to Shop. ...........261.
Deciding What to Buy. .............263.
Using Food Labeling ................271
Help with Consumer Problems ......274.
MBI/Shutterstock.com
Unit 4
The Preparation of Food. .......278
Chapter 15
Heat Transfer and Cooking Methods. .280.
Heat Transfer. .................281.
Cooking Methods. ...............284.
Chapter 16
Grain Foods. ..................296
Types of Cereal Products. ...........297.
Nutritional Value of Cereal Products ...302.
Selecting and Storing Cereal Products. .302.
Cooking Starches ................303.
Cooking Cereal Products. ...........304.
Chapter
Breads. .....................310
Nutritional Value of Baked Products. ..311..
Selecting and Storing Baked Products. .311..