http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
I-56, xiv, 770 pages : color illustrations, color maps ; 29 cm
"Guide to Good Food: Nutrition and Food Preparation employs current nutrition information to inform students as they learn the roles nutrients play in their health throughout the life cycle. Comprehensive content on food selection, storage, preparation, and service gives students the tools needed to recognize and follow a nutritionally balanced diet, while animations bring content to life. Menus and recipes with easy-to-follow, step-by-step directions, and nutritional analyses are also included. Food-related careers are profiled in every chapter. ... The instructor's edition contains the full student text plus additional pages rich with resources to help you successfully plan and teach this course. Introductory materials help you quickly get acquainted with the components of the teaching package. Answer keys are included for caption questions, Learn About feature questions, and Review activities. Sample instructional pacing charts offer a recommended schedule for trimester, semester, and full-year courses"--Provided by publisher.
Introduction. Strategies for successful teaching ; Differentiating instruction for students with varying needs ; Integrating academics ; Planning your program ; Correlation of national standards with Guide to good food ; Goodheart-Willcox Publisher welcomes your comments -- Pacing charts -- Correlation of National Standards for Nutrition and Wellness with Guide to good food -- Answer key -- Getting started in the kitchen -- Nutrition and wellness -- Management of food -- The preparation of food -- Foods of the world -- Food, nutrition, and careers.
by Velda L. Largen, Deborah L. Bence ; contributing author: Michelle Lancaster.