Food for Today, Student Edition Book

Unit 1 Food in Your Life Chapter 1 The Amazing World of Food Chapter 2 Diversity at the Table Chapter 3 The Food Supply Chapter 4 Food Science and Technology Unit 2 Nutrition BasicsChapter 5 Nutrients at Work Chapter 6 Carbohydrates Chapter 7 Proteins and Fats Chapter 8 Vitamins and Minerals Chapter 9 Water and PhytochemicalsUnit 3 Health and Wellness Chapter 10 Nutrient Guidelines Chapter 11 Keeping a Healthy Weight Chapter 12 Health Challenges Chapter 13 Lifespan Nutrition Unit 4 Food DecisionsChapter 14 Eating PatternsChapter 15 Vegetarian Food Choices Chapter 16 Meal Planning Chapter 17 Shopping for FoodChapter 18 Serving FoodUnit 5 Kitchen Basics Chapter 19 Food Safety and StorageChapter 20 Preventing Kitchen AccidentsChapter 21 Equipping the KitchenChapter 22 Conserving ResourcesUnit 6 The Art of CookingChapter 23 Using RecipesChapter 24 Preparation TechniquesChapter 25 Cooking MethodsChapter 26 Developing a Work PlanChapter 27 Creative AdditionsUnit 7 Food PreparationChapter 28 FruitsChapter 29 VegetablesChapter 30 Grain ProductsChapter 31 Legumes, Nuts, and SeedsChapter 32 Dairy FoodsChapter 33 EggsChapter 34 MeatChapter 35 PoultryChapter 36 Fish and ShellfishChapter 37 BeveragesUnit 8 Food CombinationsChapter 38 Sandwiches and PizzaChapter 39 Salads and DressingsChapter 40 Stir-Fries and CasserolesChapter 41 Soups, Stews, and SaucesUnit 9 The Art of BakingChapter 42 Baking BasicsChapter 43 Quick and Yeast BreadsChapter 44 Cakes, Cookies, and CandiesChapter 45 Pies and TartsUnit 10 Global FoodsChapter 46 Foods of the United States and CanadaChapter 47 Foods of South AmericaChapter 48 Foods of Western, Northern, and Southern EuropeChapter 49 Foods of Eastern Europe and RussiaChapter 50 Foods of Southwest Asia, the Middle East and Africa