Authors: Velda L. Largen and Deborah L. Bence

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.

Table of Contents

Abbreviated Contents

Guide to Good Food, 13th 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