An edition of Guide to good food (1979)

Guide to good food

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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
November 20, 2020 | History
Edit
An edition of Guide to good food (1979)

Guide to good food

by and

  • ★★★★ 4.00 ·
  • 2 Ratings
  • 26 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 Co.
Language
English
Pages
656

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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

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Edition Availability
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
1996, Goodheart-Willcox Co.
Hardcover in English
  • Not in Library
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

How food affects life
Nutritional needs
Making healthy food choices
Nutrition through the life cycle
Safeguarding the family's health
Career opportunities
Kitchen and dining areas
Choosing kitchen appliances
Kitchen utensils
Planning meals
The smart consumer
Getting started in the kitchen
Meat
Poultry
Fish and shellfish
Eggs
Dairy products
Fruits
Vegetables
Salads, casseroles, and soups
Cereal products
Breads
Cakes, cookies, pies, and candies
Parties, picnics, and dining out
Preserving foods
Regional cuisine of the United States
Latin America
Europe
Mediterranean countries
Middle East and Africa
Asia
Appendix A : Nutritive values of foods
Appendix B : Recommended dietary allowances
Glossary

Edition Notes

Includes index.

Published in
Tinley Park, Ill

Classifications

Dewey Decimal Class
641.3
Library of Congress
TX354 .L37 1996

The Physical Object

Format
Hardcover
Pagination
656 p. :
Number of pages
656

ID Numbers

Open Library
OL801978M
ISBN 10
1566372445
LCCN
95038376
OCLC/WorldCat
33010167
Library Thing
1971510
Goodreads
4117217

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
November 20, 2020 Edited by MARC Bot import existing book
May 16, 2011 Edited by 158.158.240.230 Added new cover
May 16, 2011 Edited by 158.158.240.230 Edited without comment.
May 16, 2011 Edited by 158.158.240.230 Added new cover
April 1, 2008 Created by an anonymous user Imported from Scriblio MARC record.