Jane Witte Lisa O'Leary-Reesor,
London Catholic DSB Helen Miller,
Pickering High School Zita Bersenas-Cers,
Delta Secondary School
ISBN: 0070877610 Copyright year: 2004
Table of Contents
Unit 1 Our Food Choices
Chapter 1: Our Food Needs
Chapter 2: Why People Eat the Foods They Do
Chapter 3: The Effects of Childhood Eating Patterns
Chapter 4: Food Marketing
Chapter 5: Career Opportunities
Unit 2 Food Needs of Individuals and Families
Chapter 6: Kitchen Know-How
Chapter 7: At Home in the Kitchen
Chapter 8: A Cook's Book
Chapter 9: Meal Planning and Management
Chapter 10: Shopping Smart
Unit 3 Nutrition, Health, and Well-Being
Chapter 11: Nutrient Wise
Chapter 12: Nutritious Meals
Chapter 13: Personal Eating Habits
Chapter 14: Diet, Lifestyle, and Health
Chapter 15: Food Marketing and Advertising
Chapter 16: Food Additives
Unit 4 Achieving Wellness
Chapter 17: Changing Perceptions of Beauty
Chapter 18: Recognizing Unhealthy Eating Patterns
Chapter 19: Achieving a Healthy Body Weight
Chapter 20: Reducing Fat in Your Diet
Chapter 21: Strategies for Achieving Well-Being
Unit 5 Food From Canadian and Global Perspectives
Chapter 22: Our Aboriginal Food Heritage
Chapter 23: Canada's Regional Foods
Chapter 24: Canadian Food Supply and Production
Chapter 25: Investigating World Hunger
Chapter 26: Staple Foods of the World
Chapter 27: Diversity in Food
Unit 6 Issues and Trends in Food and Nutrition
Chapter 28: Nutritional Status of Canadians
Chapter 29: Trends in Food Preparation and Consumption in Canada
Chapter 30: World Cuisines
Chapter 31: Factors Affecting Food Production and Supply
Chapter 32: Food Security and Hunger
Glossary/Appendix/Index
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2004 McGraw-Hill Higher Education