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Food Science: The Biochemistry of Food and Nutrition
by Kay Yockey Mehas Sharon Lesley RodgersIn Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.
Food Service Management Theory and Practical class 12 - Tamil Nadu Board
by Training State Council of Educational ResearchThe units in the book deals with managerial aspects like organisation and tools of management and aspects related to quantity food production, service procedures, food and beverage management and food safety and quality, personnel management, marketing and entrepreneurial skills. The pedagogical features in this book are framed in such a way that it would help students and teachers to maximise the value of this text. Each chapter begins with the learning objectives and the concepts are supported with flow diagrams, tables and pictures to enable a complete learning. Do you know? Glossary, Multiple Choice Questions, Question answers are added to aid in preparation of examination and learning. Glossary explains some of the terms dealt in the topics to enable understanding. Teacher and Student activity helps the students analyse and discuss real-time problems with peer groups and mentors. Technological insights are included to give insight to students about how the food service industry is advancing as per times. Technologies insights namely QR Code, you-tube linkages makes learning more interesting and provides a digital access of the topics.
Food Service Management Theory and Practical class 12 - Tamil Nadu Board
by Training State Council of Educational ResearchThe units in the book deals with managerial aspects like organisation and tools of management and aspects related to quantity food production, service procedures, food and beverage management and food safety and quality, personnel management, marketing and entrepreneurial skills. The pedagogical features in this book are framed in such a way that it would help students and teachers to maximise the value of this text. Each chapter begins with the learning objectives and the concepts are supported with flow diagrams, tables and pictures to enable a complete learning. Do you know? Glossary, Multiple Choice Questions, Question answers are added to aid in preparation of examination and learning. Glossary explains some of the terms dealt in the topics to enable understanding. Teacher and Student activity helps the students analyse and discuss real-time problems with peer groups and mentors. Technological insights are included to give insight to students about how the food service industry is advancing as per times. Technologies insights namely QR Code, you-tube linkages makes learning more interesting and provides a digital access of the topics.
Food Service Management class 11 - Tamil Nadu Board
by Government Of Tamil NaduFood today is more than the basic need and Food service Management is the need of the hour. This book for Class XI vocational students attempts to introduce Food Service Management at the Higher Secondary Level. The book is an eye opener to students who have interests and acumen to create new food and also manage food service operations. The units in the book focuses on food service operations, basics of food, equipment used, production techniques, cuisines, bakery, food preservation, food hygiene and sanitation and attitudes and personalities, essential for a person working in the food industry.The vision of this book is to bring awareness regarding the hospitality industry which is growing bigger every day and which has definite future prospects.
Food Supply [On-Level] (Global Issues Series)
by Andrew J. MilsonFood Supply examines the challenges of feeding a world that is home to more than 7 billion people. Every day, nearly 1 billion people go hungry. The causes of food shortages include crop failure, soil depletion, flood, drought, and poor food distribution. <p><p>To address these issues, many aid groups are developing strategies to increase crop yields. Food Supply explains how different countries are meeting the challenges by using a variety of measures, from better fertilizers to improved education for farmers. <p><p> NIMAC-sourced textbook
Food We Eat: Then and Now (Into Reading, Level T #35)
by Debbie CroftNIMAC-sourced textbook <p><p> In the past, people had to grow and make a lot of their own food. They could only buy products that were available locally. These days, advances in transportation and technology allow us to enjoy foods from around the world.
Food and Place: A Critical Exploration
by Pascale Joassart-MarcelliThis text provides a comprehensive and critical exploration of food from the unique perspective of place. It shows that our experiences with food are deeply influenced by their cultural, social, economic, and political contexts. <p><p>The authors explore a wide range of questions such as: Do GMOs threaten rural livelihoods? Why don't we eat dogs? Does your neighborhood make you fat? Do community gardens encourage urban gentrification? Can cheese save a local economy? Why are gourmet burgers appearing on menus all over the world? How do immigrants use food to create a sense of place? Does mainstream nutrition stigmatize bodies? Is the kitchen an oppressive place? Can celebrity chefs change the food system? <p><p>Critically engaged and connected to current activist and academic debates, Food and Place will be an essential resource for students across the social sciences.
Food for Animals (Fountas & Pinnell Classroom, Guided Reading Kindergarten)
by Peg HallNIMAC-sourced textbook
Food for Birds (Fountas & Pinnell Classroom, Guided Reading Kindergarten)
by Anne SoubyNIMAC-sourced textbook
Food for Today
by Glencoe Mcgraw-HillTreat students to the best and most comprehensive foods textbook with Glencoe's Food for Today! Content is based on the latest research-based nutrition to develop lifelong healthy eating habits. Numerous illustrations, step-by-step activities, and visualization of correct portions are included. All new FACS standards for the foods classroom are met. Focus on food prep and kitchen basics include kitchen tools, safety, and sanitation. Topic-related and point-of-use academic integration with Science in Action and Kitchen Math features help teachers meet Perkins mandates. English language arts and writing activities correlated to national standards. New and revised focus on light and healthy recipes. International recipes are provided. Activities that develop consumer savvy about food choices, nutrition, and keeping a grocery budget are incorporated. Hands-on Kitchen Lab and unit-long projects reinforce concepts through application.
Food for Today (9th edition)
by Helen KowtalukA comprehensive lab-based foods and nutrition program for high school students. It is correlated to the National Standards for Family & Consumer Sciences. Students learn how to make healthy and nutritious food decisions reflecting the most current nutritional guidelines, how to plan meals safely, how to prepare food, how to appreciate food diversity, how science and technology impact foods and nutrition, and about career opportunities in the area of foods and nutrition.
Food, Labor, And Beverage Cost Control: A Concise Guide
by Edward E. SandersFood, Labor, and Beverage Cost Control: A Concise Guide
Food, Nutrition & Wellness
by Roberta Larson DuyffMotivate your students to develop healthy eating and fitness habits withGlencoeFood, Nutrition, & Wellness! Authored by a prominent member of theAmerican Dietetic Association Based on the latest in nutrition science and research Writtten in accessible style with many activities to provide applications, practice, and involvement Offers recipes for both All-American favorites and International dishes Focuses on nutrition basics, food prep, and kitchen basics (including a strong focus on safety and sanitation) Illustrates food prep process step-by-step inhow-to features Supports project-based learning with unit-long, hands-on applications Provides point-of-use academic integration (math, science, and English language arts) to help teachers meet Perkins mandates
Food, Nutrition and Culinary Arts
by Mary Anne Eaton Janet RouslinNutrition textbook for undergraduates
Food: Ethnographic Encounters (Encounters: Experience and Anthropological Knowledge Series #3)
by Leo ColemanFood preparation, consumption, and exchange are eminently social practices, and experiencing another cuisine often provides our first encounter with a different culture. This volume presents fascinating essays about cooking, eating, and sharing food, by anthropologists working in many parts of the world, exploring what they learned by eating with others. <p><p> These are accounts of specific experiences - of cooking in Mombasa, shopping for organic produce in Vienna, eating vegetarian in Vietnam, raising and selling chickens in Hong Kong, and of refugees subsisting on food aid. With a special focus on the experience and challenge of ethnographic fieldwork, the essays cover a wide range of topics in food studies and anthropology, including food safety and food security, cultural diversity and globalization, colonial histories and contemporary identities, and changing ecological, social, and political relations across cultures. <p><p> Food: Ethnographic Encounters offers readers a broad view of the vibrancy of local and global food cultures, and provides an accessible introduction to both food studies and contemporary ethnography.
Footprints
by Laurel HicksThe stories in this reader have been selected from the readers of America's past and have been edited, modernized and many character values are woven throughout the stories.
Footprints Without Feet class 10 - NCERT - 23
by National Council of Educational Research and Training"Footprints Without Feet" is a textbook for Class X by NCERT that offers a diverse collection of ten fascinating stories from various authors. These stories span multiple genres and touch upon intriguing themes, such as science fiction, human relationships, societal norms, and the mysteries of life and existence. From the tale of a man who becomes invisible in H.G. Wells' "Footprints Without Feet" to the story of a robot who begins to understand human emotions in "The Fun They Had" by Isaac Asimov, the book captivates its readers with unique perspectives on the human condition. Other stories touch upon issues of identity, moral dilemmas, and the effects of advanced technology on society. Through its rich narrative tapestry, the book encourages students to ponder on complex questions, enhancing their analytical and interpretative skills while providing a delightful reading experience.
Footprints without Feet Supplementary Reader class 10 - JCERT
by Jharkhand Council of Educational Research and Training Ranchi“Footprints Without Feet” is a supplementary reader for Class 10 English. It consists of multiple stories that aim to develop students' reading and critical thinking skills. The stories, which range from personal relationships to adventures, reflect themes that resonate with young learners. One of the stories, “Footprints Without Feet,” is about a scientist who discovers how to make himself invisible and the consequences of his actions. The book encourages students to reflect on broader societal and ethical issues through thought-provoking questions, and its diverse content ensures an engaging learning experience.