Authors: Velda L. Largen and Deborah L. Bence

The instructor’s edition contains the full student text plus additional pages rich with resources to help you successfully plan and teach this course.

Table of Contents

Abbreviated Contents

Guide to Good Food: Nutrition and Food Preparation, 14th Edition, Instructor's Edition

• Welcome to Guide to Good Food
• Instructor's Edition Front Matter
• Front Matter
• Unit 1 Getting Started in the Kitchen
• • 1 - Food Affects Life
  • 2 - Safety and Sanitation
  • 3 - Basic Skills and Equipment
  • 4 - Recipes and Work Plans
  • 5 - Preparing Simple Recipes
• Unit 2 Nutrition and Wellness
• • 6 - The Energy Nutrients
  • 7 - Vitamins, Minerals, and Water
  • 8 - Making Healthy Choices
  • 9 - Staying Active and Managing Weight
  • 10 - Life-Cycle Nutrition and Fitness
• Unit 3 - The Managementof Food
• • 11 - Kitchen and Dining Areas
  • 12 - Kitchen Appliances
  • 13 - Planning Meals
  • 14 - Shopping Decisions
• Unit 4 The Preparationof Food
• • 15 - Heat Transfer and Cooking Methods
  • 16 - Grain Foods
  • 17 - Breads
  • 18 - Vegetables
  • 19 - Fruits
  • 20 - Dairy Products
  • 21 - Eggs
  • 22 - Meat
  • 23 - Poultry
  • 24 - Fish and Shellfish
  • 25 - Salads, Casseroles, and Soups
  • 26 - Cakes, Cookies, Pies, and Candies
  • 27 - Food and Entertaining
  • 28 - Preserving Foods
• Unit 5 Foods of the World
• • 29 - The United States and Canada
  • 30 - Latin America
  • 31 - Europe
  • 32 - Mediterranean Countries
  • 33 - Middle East and Africa
  • 34 - Asia
• Unit 6 Food, Nutrition, andCareers
• • 35 - Investigating Careers
  • 36 - Career and Job Success
• Appendix A Nutritional Goals for Age-Sex Groups
• Appendix B Eating Well with Canada’s Food Guide
• Appendix C Nutritive Values of Foods
• Appendix D Body Mass Index
• Photo Credits
• Glossary
• Index
• Recipe Index