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Guide to Good Food: Teacher's Resource Binder
Velda L. Largen, Deborah L. Bence
Loose Leaf (Goodheart-Willcox Pub, Jan. 1, 2000)None
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Guide to Good Food: Teacher's Resource Binder
Velda L Largen, Deborah L. Bence CFCS
Hardcover (Goodheart-Wilcox Publisher, April 1, 2002)Reflects the most recent changes to the Dietary Guidelines for Americans, which emphasize physical activity, a plant-based diet, moderate portion sizes, and food safety. Presents information on selecting, storing, preparing, and serving foods while preserving their nutrients, flavors, textures, and colors.
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Guide to Good Food: Teacher's Resource Guide
Deborah L Bence, Velda L Largen
Paperback (Goodheart-Wilcox Publisher, Jan. 1, 2004)Guide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors. The appearance of this new edition has completely changed from earlier editions. 396 photos were replaced/added, and a new chapter focuses on staying active and managing your weight. New question-and-answer sidelights address common food myths and concerns, and technology activities are suggested. Career descriptions and case studies highlight workplace skills students gain through classroom learning. Health, consumer, safety, business etiquette, and environmental tips encourage students to apply information in their daily lives. Recipes included step-by-step directions and nutritional analyses. An extensive Foods of the World section introduces students to the culture and cuisine of over 30 countries and features tabbed pages to make chapters easy to find.
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Guide to Good Food Teacher's Resource CD
Velda L Largen, Deborah L Bence
CD-ROM (Goodheart-Wilcox Publisher, April 1, 2002)Resources for teachers CD
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Be Fair Teacher's Resource Guide CD
Saddleback Publishing
language (Saddleback Educational Publishing, Jan. 1, 2011)The 16-page Teacher's Resource Guide CDs provide 10 reproducible activities per title to extend student reading skills. Simply select and print the activities that you need.
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Guide to Good Food: Teacher's Resource Portfolio
Deborah L Bence, Velda L Largen
Paperback (Goodheart-Wilcox Publisher, Jan. 1, 2004)Guide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors. The appearance of this new edition has completely changed from earlier editions. 396 photos were replaced/added, and a new chapter focuses on staying active and managing your weight. New question-and-answer sidelights address common food myths and concerns, and technology activities are suggested. Career descriptions and case studies highlight workplace skills students gain through classroom learning. Health, consumer, safety, business etiquette, and environmental tips encourage students to apply information in their daily lives. Recipes included step-by-step directions and nutritional analyses. An extensive Foods of the World section introduces students to the culture and cuisine of over 30 countries and features tabbed pages to make chapters easy to find. The Teacher's Resource Portfolio contains exams, worksheets, recipe masters, food science activities, color transparencies, and other quality teaching tools.
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Guide to Good Food: Teacher's Resource CD
Deborah L Bence, Velda L Largen
Audio CD (Goodheart-Wilcox Publisher, Jan. 1, 2004)Guide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors. The appearance of this new edition has completely changed from earlier editions. 396 photos were replaced/added, and a new chapter focuses on staying active and managing your weight. New question-and-answer sidelights address common food myths and concerns, and technology activities are suggested. Career descriptions and case studies highlight workplace skills students gain through classroom learning. Health, consumer, safety, business etiquette, and environmental tips encourage students to apply information in their daily lives. Recipes included step-by-step directions and nutritional analyses. An extensive Foods of the World section introduces students to the culture and cuisine of over 30 countries and features tabbed pages to make chapters easy to find.