Deborah L Bence, Velda L Largen

Guide to Good Food

Nutrition and Food Preparation

• Gebundenes Buch

Produktbeschreibung

Guide to Good Food: Nutrition and Food Preparation is designed so that students can acquire the knowledge and skills needed to plan nourishing meals, shop for the ingredients, and prepare safe, wholesome food to fuel their bodies and support wellness. Using a positive approach to healthful choices, this title aims to be an inclusive guidebook on how to identify, prepare, and enjoy nourishing foods. Students will also learn about careers in the areas of food and nutrition and how to set career goals for those careers. In addition, they will learn to develop critical thinking and problem solving skills, preparing them not only to make beneficial choices for their health, but also for success in college and career. * A complete text reorganization using a lesson-based approach and new autogradable critical thinking questions will make the text more flexible and meets the needs of all instructors, with each chapter offering thoughtful discussion of current cultural content, including diverse global flavors and food choices, while Global Connections features highlight recipes from around the world * With more than 75 recipes, featuring colorful images of diverse food choices, students will learn how to bring new tasty and healthy food options to life, including new food preparation videos to reinforce concepts and break down cooking techniques featured throughout the text. * Addition of potential substitutions for the top nine most allergenic foods in the Guide to Good Food recipes will help students adapt recipes to account for a variety of dietary restrictions.

Produktdetails

• Verlag: Goodheart-Wilcox Publisher
• 16th Sixteenth Edition, Revised edition
• Seitenzahl: 848
• Erscheinungstermin: 30. November 2023
• Englisch
• Abmessung: 276mm x 216mm x 32mm
• Gewicht: 1950g
• ISBN-13: 9798888179130
• Artikelnr.: 69920584

Autorenporträt

* Velda L. Largen was a high school home economics teacher and department head in Missouri. During her career she developed a World Foods course, which later inspired her to write the Guide to Good Food text and its supplements. * Deborah L. Bence attended Miami University where she earned a bachelor's degree in home economics education. She taught family and consumer sciences at the middle school level before turning her focus to the writing and development of instructional materials. Deborah worked as an editor for an educational publisher for almost 20 years, applying her teaching and subject matter knowledge to creating textbooks and supplements for FCS classrooms, with an emphasis on foods and nutrition. Deborah considers herself a lifelong learner as well as an educator. She enjoys the challenge of keeping up with new findings in the area of nutrition, trends in food marketing and preparation, and changes in the field of education. In addition to teaching students in various settings, Deborah has published a number of informative articles and other resources. Contributing Authors * Maggie Moon is a registered dietitian nutritionist who completed her clinical training at New York Presbyterian Hospital of Columbia and Cornell. She earned a master of science degree in Nutrition and Education from Columbia University's Teachers College and a bachelor of arts degree in English Literature from U.C. Berkeley. Her culinary school training is from The New School of Cooking in Los Angeles. As an educator, Maggie has developed curricula for the Department of Health and Nutrition Sciences at Brooklyn College, a City University of New York; after-school nutrition education programs in New York City; and continuing professional education for dietitians and fitness professionals through conferences, events, and articles. Her nutrition advice regularly appears in national media including Good Housekeeping, Men's Health, MindBodyGreen, Real Simple, Women's Health, and more. * Michelle Lancaster attended Baylor University where she earned a bachelor of science degree in home economics. Michelle has been a family and consumer sciences teacher for over 20 years, is a certified ServSafe instructor, and also teaches culinary classes for a local college continuing education program. She has been a member of the Family and Consumer Sciences Teacher Association of Texas (FCSTAT) and an adviser for Family, Career and Community Leaders of America (FCCLA) since 1997. Michelle is also a member of the American Association of Family & Consumer Sciences (AAFCS). Michelle is a past recipient of the Family & Consumer Sciences Teacher of the Year Award for the state of Texas, the Region I Texas State Teacher of the Year Award, and the Johnson and Wales University Outstanding Texas State Teacher award.