xii Guide to Good Food Copyright Goodheart-Willcox Co., Inc. Global Perspective Mini Lab Health and Wellness The Migration of Food . . . . . . . . . . . . . . . . . . . . . . 5 SI—The Metric System . . . . . . . . . . . . . . . . . . . . 78 Energy-Effi cient Appliances . . . . . . . . . . . . . . . 228 Conserving Resources in the Kitchen . . . . . . . 257 Sustainability in Food Marketing . . . . . . . . . . 264 Mexican Agriculture . . . . . . . . . . . . . . . . . . . . . 529 South American Economy . . . . . . . . . . . . . . . . 537 Ireland . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 549 A Land of Jewish Heritage . . . . . . . . . . . . . . . . 623 International Business . . . . . . . . . . . . . . . . . . . . 697 Fasting to Cleanse the Body . . . . . . . . . . . . . . . . . 9 Picnic Food Safety . . . . . . . . . . . . . . . . . . . . . . . . 35 Create Healthier Recipes . . . . . . . . . . . . . . . . . . . 79 Protein Drinks and Powders . . . . . . . . . . . . . . .111 The Sunshine Vitamin . . . . . . . . . . . . . . . . . . . . .118 Osteoporosis . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125 Limiting Dietary Sodium . . . . . . . . . . . . . . . . . 128 The Physical Activity Side of Calorie Balance . . . 139 Make Half Your Grains Whole . . . . . . . . . . . . . 145 Excessive Exercise . . . . . . . . . . . . . . . . . . . . . . . 161 Foodborne Illness and Pregnancy . . . . . . . . . . 185 Nutrition During Illness . . . . . . . . . . . . . . . . . . 205 Planning for Special Nutritional Needs . . . . . 246 Choosing Whole Grains . . . . . . . . . . . . . . . . . . 301 Using Vegetable Cooking Liquid . . . . . . . . . . . 340 Using Raw Eggs . . . . . . . . . . . . . . . . . . . . . . . . . 379 Cooking Meat Safely . . . . . . . . . . . . . . . . . . . . . 390 Food Safety at the Fish Market . . . . . . . . . . . . . 413 Keeping Salads Healthy . . . . . . . . . . . . . . . . . . 430 Mediterranean Eating Patterns . . . . . . . . . . . . 583 Sustainability: Windowsill Gardening . . . . . . . 19 Using a Food Thermometer: Testing Doneness of Beef Patties . . . . . . . . . . . . . . . . . 33 Measuring Practice: Oatmeal Raisin Energy Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Practicing Knife Skills: Cucumber and Carrot Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Substituting Ingredients: Breakfast Basket Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Using an Indicator: Testing Foods for Starch . . . 104 Titration: Testing Liquids for Vitamin C . . . . . 120 Evaluating Beverage Choices: Looking at the Sugar in Drinks . . . . . . . . . . . . . . . . . . . . . . . 144 Comparing Food Choices: 100-Calorie Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196 Working the Triangle: Toasted Cheese and Tomato Sandwiches . . . . . . . . . . . . . . . . . . . . 212 Adaptable Appliances: Brewing Up a Banquet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236 Flavor Perception: Impact of Food Color . . . . 251 Brand Comparison: Condensed Tomato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 270 Observing Convection, Conduction, and Radiation: Coffee and Cream . . . . . . . . . . . . 285 Amino Acids, Sugar, and Heat: Simulating the Maillard Reaction . . . . . . . . . . . . . . . . . . 287 Drying Foods: Strawberry Fruit Leather . . . . 481