An edition of Guide to good food (1979)

Guide to good food

11th ed.

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Cover of: Guide to good food by Velda L. Largen
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  • ★★★★ 4.00 ·
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Last edited by MARC Bot
December 22, 2020 | History
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An edition of Guide to good food (1979)

Guide to good food

11th ed.

by and

  • ★★★★ 4.00 ·
  • 2 Ratings
  • 28 Want to read
  • 0 Currently reading
  • 1 Have read

Guide to Good Food is a comprehensive text designed to help you teach students about the nutrient value, appetite appeal, social significance, and cultural aspects of food. The various components of the teaching package contain numerous features that can assist you in preparing meaningful lessons for your students. - Introduction of teacher's ed.

Publish Date
Publisher
Goodheart-Willcox Company
Language
English

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Previews available in: English

Subjects
Food, Nutrition, International Cookery, Cookery, International, General, Education / Teaching, Education, EDU029000, EDU, Teaching Methods & Materials - General, International cooking, Cooking

Showing 4 featured editions. View all 24 editions?

Edition Availability
Cover of: Guide to good food
Guide to good food
2010, Goodheart-Willcox Company
Hardcover in English - 11th ed.
  • Not in Library
Libraries near you: WorldCat
Cover of: Guide to Good Food
Guide to Good Food: Student Activity Guide (Goodheart-Willcox Home Economics)
April 1996, Goodheart-Wilcox Publisher
Paperback in English - Revised edition
Libraries near you: WorldCat
Cover of: Guide to good food
Guide to good food
1992, Goodheart-Willcox Co.
in English
Libraries near you: WorldCat
Cover of: Guide to good food
Guide to good food
1979, Goodheart-Willcox
in English
Libraries near you: WorldCat

Add another edition?

Book Details

Table of Contents

Part 1 : The importance of food.
How food affects life
Nutritional needs
Making healthful choices
Nutrition through the life cycle
Staying active and managing your weight
Safeguarding the family's health
Career opportunities
Part 2 : The management of food.
Kitchen and dining areas
Choosing kitchen appliances
Kitchen utensils
Planning meals
The smart consumer
Getting started in the kitchen
Part 3 : The preparation of food.
Grain foods
Vegetables
Fruits
Dairy products
Eggs
Meat
Poultry
Fish and shellfish
Salads, casseroles, and soups
Breads
Cakes, cookies, pies, and candies
Food and entertaining
Preserving foods
Part 4 : Foods of the world.
The United States and Canada
Latin America
Europe
Mediterranean countries
Middle East and Africa
Asia
Appendix A : Eating well wth Canada's food giuide
Appendix B: Recommended nutrient intakes
Appendix C : Nutritive values of foods

Edition Notes

Includes index.

Published in
Tinley Park, Ill

Classifications

Dewey Decimal Class
641.3
Library of Congress
TX354 .L37 2010

The Physical Object

Format
Hardcover
Pagination
698 p.
Dimensions
29 x x centimeters

ID Numbers

Open Library
OL23021000M
ISBN 10
160525150X
ISBN 13
9781605251509
LCCN
2009003763
OCLC/WorldCat
300280574

Source records

Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
December 22, 2020 Edited by MARC Bot import existing book
May 17, 2011 Edited by 158.158.240.230 Edited without comment.
May 17, 2011 Edited by 158.158.240.230 Added new cover
May 16, 2011 Edited by 158.158.240.230 Edited without comment.
February 18, 2009 Created by ImportBot Imported from Library of Congress MARC record