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 . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . 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 Satisfying 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 Monkey Business Images/Shutterstock.com Unit 4 The Preparation of Food . . . . . . . .278 Chapter 15 Heat Transfer and Cooking Methods . . .280 Heat Transfer . . . . . . . . . . . . . . . . . . . . . . 281 Cooki ng 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 17 Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . .310 Nutritional Value of Baked Products . . . . 311 Selecting and Storing Baked Products . . . 311