Authors: Velda L. Largen and Deborah L. Bence

Guide to Good Food gives your students an in-depth look at the exciting world of food and the MyPlate food guidance system. This edition incorporates the latest Dietary Guidelines for Americans as it shows students how to select, store, prepare, and serve nutritious, appealing dishes. Each chapter includes a profile of one of the many food-related careers available. Students further investigate career and job success in two new career-related chapters and in brief Career Success features throughout.

Table of Contents

Abbreviated Contents

Guide to Good Food, 12th Edition

• Front Matter
• Part 1 The Importance of Food
• • 1 - Food Affects Life
  • 2 - Nutritional Needs
  • 3 - Making Healthful Choices
  • 4 - Nutrition and Fitness Through the Life Span
  • 5 - Staying Active and Managing Weight
  • 6 - Safeguarding Health
• Part 2 The Management of Food
• • 7 - Kitchen and Dining Areas
  • 8 - Kitchen Appliances
  • 9 - Kitchen Utensils
  • 10 - Planning Meals
  • 11 - Shopping Decisions
  • 12 - Recipes and Work Plans
• Part 3 The Preparation of Food
• • 13 - Grain Foods
  • 14 - Vegetables
  • 15 - Fruits
  • 16 - Dairy Products
  • 17 - Eggs
  • 18 - Meat
  • 19 - Poultry
  • 20 - Fish and Shellfish
  • 21 - Salads, Casseroles, and Soups
  • 22 - Breads
  • 23 - Cakes, Cookies, Pies, and Candies
  • 24 - Food and Entertaining
  • 25 - Preserving Foods
• Part 4 Food and Careers
• • 26 - Investigating Careers
  • 27 - Career and Job Success
• Part 5 Foods of the World
• • 28 - The United States and Canada
  • 29 - Latin America
  • 30 - Europe
  • 31 - Mediterranean Countries
  • 32 - Middle East and Africa
  • 33 - Asia
• Appendix A Nutritional Goals for Age-Gender Groups
• Appendix B Eating Well with Canada's Food Guide
• Appendix C Applying and Interviewing for a Job
• Glossary
• Index
• Recipe Index