.jpg)
Food, Nutrition, & Wellness
Buku ini diterbitkan pertama kali tahun 2010 oleh Glencoe, McGraw-Hill Companies.
Judul: Food, Nutrition, & Wellness
Oleh: Roberta Larson Duyff
Penerbit: Glencoe, McGraw-Hill
Tahun: 2010
Jumlah Halaman: 625 hal.
Pengarang:
Roberta Larson Duyff , MS , RD , FADA , CFC , menerima gelar sarjana di bidang pendidikan ekonomi keluarga dengan spesialisasi makanan dari University of Illinois dan gelar master di bidang nutrisi dan pendidikan dari Cornell University. Dia juga menghabiskan Semester Internasional di laut dan berkomitmen untuk melakukan studi tentang perspektif global dalam makanan dan gizi. Roberta telah menulis banyak buku untuk remaja, anak-anak, dan orang dewasa, American Dietetic Association Complete Food & Nutrition Guide, 365 Days of Healthy Eating secara lengkap, dan beberapa buku anak-anak. Roberta menulis tentang makan sehat untuk surat kabar dan majalah nasional dan muncul di radio, Webcasts, dan TV. Karyanya meliputi pengembangan resep dan styling makanan, dan dia telah bekerja pada beberapa penerbitan buku masak. Roberta menjadi pemimpin the American Association of Family and Consumer Sciences, the Society for Nutrition Education, the American Dietetic Association, and the International Association of Culinary Professionals. Profesional Kuliner. Dia adalah pemenang Award National School Volunteer untuk karyanya pada program pertukaran pemuda internasional.
Lingkup Pembahasan:
Buku ini terdiri atas 9 Unit 34 Bab. Adapun secara rinci Unit 1 terdiri atas 2 Bab, yaitu Bab 1 dan Bab 2. Unit 1 ini menyajikan perihal pemilihan makanan untuk kebugaran. Unit 2 terdiri atas 2 Bab, yaitu Bab 3 dan Bab 4. Unit 2 ini membahas tentang seluk-beluk makanan. Unit 3 terdiri atas 2 Bab, yaitu Bab 5 dan Bab 6. Cakupan pembahasan Unit 3 ini meliputi makanan dan keamanan dalam memasak. Unit 4 terdiri atas 3 Bab, yaitu Bab 7 sampai dengan Bab 9. Adapun cakupan pembahasannya tentang makanan dan tubuh. Unit 5 terdiri atas Bab 10 sampai dengan Bab 14. Lingkup pembahasan Unit 4 ini adalah Kebutuhan Nutrisi untuk hidup. Unit 6 meliputi Bab 15 sampai dengan Bab 18, adapaun cakupan pembahasannya tentang keterampilan memilih makanan. Unit 7 terdiri atas 5 Bab, yaitu Bab 19 sampai dengan Bab 23. Lingkup penyajian unit 7 ini adalah Keterampilan memasak sampai dengan bagaimana menghidangkan makanan di meja makan. Unit 8 terdiri atas 7 Bab, yaitu Bab 24 sampai dengan Bab 30. Adapun lingkup penyajiannya adalah perihal Bagaimana mempelajari berbagai hal tentang makanan, dan Unit 9 terdiri atas 4 Bab, yaitu Bab 31 sampai dengan Bab 34. Adapun lingkup pembahasannya adalah tentang berbagai hal tentang pengkombinasian makanan.
Desains buku ini sangat bagus Full Color sehingga buku ini sangat menarik minat karena dilengkapi gambar-gambar. Demikian pula dengan oraganisasi pemaparannya sangat mudah untuk dipahami. Di samping itu pada setiap unit selalu diberikan aktivitas/kegiatan untuk memperdalam pemahaman.
Daftar Isi Buku:
To the Student xviii
National Academic Standards xxviii
Reading Skills Handbook xxx
How to Use Technology xl
Student Organizations and FCCLA xlvi
Unit 1: Choose Wellness 2
CHAPTER 1 Wellness and Food Choices 4
Writing Activity: Freewriting 4
Reading Guide 5
CHAPTER 1 Review and Applications 15
CHAPTER 2 Physical Fitness and Active Living 18
Writing Activity: Write About an Event 18
Reading Guide 19
CHAPTER 2 Review and Applications 29
Unit 1: Thematic Project Choose Wellness 32
Unit 2: The World of Food 34
CHAPTER 3 Food and Culture 36
Writing Activity: Journal Entry 36
Reading Guide 37
CHAPTER 3 Review and Applications 45
CHAPTER 4 Food and the Marketplace 48
Writing Activity: Write Using Details 48
Reading Guide 49
CHAPTER 4 Review and Applications 57
Unit 2: Thematic Project Explore Ethnic Cuisines 60
Unit 3: Food and Kitchen Safety 62
CHAPTER 5 Food Safety and Sanitation 64
Writing Activity: Write a Paragraph 64
Reading Guide 65
CHAPTER 5 Review and Applications 77
CHAPTER 6 Kitchen Safety 80
Writing Activity: Autobiographical Paragraph 80
Reading Guide 81
CHAPTER 6 Review and Applications 87
Unit 3: Thematic Project Plan a Safe Kitchen 90
Unit 4: Food and Your Body 92
CHAPTER 7 Nutrients: From Food to You 94
Writing Activity: Write a Paragraph 94
Reading Guide 95
CHAPTER 7 Review and Applications 109
CHAPTER 8 Dietary Guidelines 112
Writing Activity: Write a Letter 112
Reading Guide 113
CHAPTER 8 Review and Applications 121
CHAPTER 9 MyPyramid and You 124
Writing Activity: Prewriting 124
Reading Guide 125
CHAPTER 9 Review and Applications 139
Unit 4: Thematic Project Investigate Food Trends 142
Unit 5: Nutrition for Life 144
CHAPTER 10 Choices for Your Healthy Weight 146
Writing Activity: Coherent Paragraph 146
Reading Guide 147
CHAPTER 10 Review and Applications 157
CHAPTER 11 Fuel Up for Sports 160
Writing Activity: Business Letter 160
Reading Guide 161
CHAPTER 11 Review and Applications 167
CHAPTER 12 Nutrition Throughout the Life Cycle 170
Writing Activity: Dialogue 170
Reading Guide 171
CHAPTER 12 Review and Applications 181
CHAPTER 13 Vegetarian Choices 184
Writing Activity: Descriptive Paragraph 184
Reading Guide 185
CHAPTER 13 Review and Applications 191
CHAPTER 14 Special Health Concerns 194
Writing Activity: Write an Explanation 194
Reading Guide 195
CHAPTER 14 Review and Applications 205
Unit 5: Thematic Project Plan a Healthy Lifestyle 208
Unit 6: Smart Food Choices 210
CHAPTER 15 Consumer Issues: Fact vs. Fiction 212
Writing Activity: Step-by-Step Guide 212
Reading Guide 213
CHAPTER 15 Review and Applications 219
CHAPTER 16 Planning Nutritious Meals and Snacks 222
Writing Activity: Character Analysis 222
Reading Guide 223
CHAPTER 16 Review and Applications 231
CHAPTER 17 Shopping for Food 234
Writing Activity: “How-To” Paper 234
Reading Guide 235
CHAPTER 17 Review and Applications 245
CHAPTER 18 Eating Well When Away from Home 248
Writing Activity: Cause-and-Effect Paragraph 248
Reading Guide 249
CHAPTER 18 Review and Applications 255
Unit 6: Thematic Project Smart Food Choices 258
Unit 7: From Kitchen to Table 260
CHAPTER 19 Kitchen Equipment 262
Writing Activity: Persuasive Paragraph 262
Reading Guide 263
CHAPTER 19 Review and Applications 277
CHAPTER 20 Skills for Preparing Flavorful Food 280
Writing Activity: Write an Advertisement 280
Reading Guide 281
CHAPTER 20 Review and Applications 297
CHAPTER 21 Cooking Basics 300
Writing Activity: Personal Narrative 300
Reading Guide 301
CHAPTER 21 Review and Applications 313
CHAPTER 22 Organizing the Kitchen 316
Writing Activity: Identify Purpose and Audience 316
Reading Guide 317
CHAPTER 22 Review and Applications 329
CHAPTER 23 Serving a Meal 332
Writing Activity: Compare and Contrast Paper 332
Reading Guide 333
CHAPTER 23 Review and Applications 343
Unit 7 Thematic Project From Kitchen to Table 346
Unit 8 Learning About Foods 348
CHAPTER 24 Grains 350
Writing Activity: First Draft 350
Reading Guide 351
CHAPTER 24 Review and Applications 361
CHAPTER 25 Vegetables 364
Writing Activity: Edit a First Draft 364
Reading Guide 365
CHAPTER 25 Review and Applications 375
CHAPTER 26 Fruit 378
Writing Activity: Essay Question and Answer 378
Reading Guide 379
CHAPTER 26 Review and Applications 387
CHAPTER 27 Milk 390
Writing Activity: Write a Step-by-Step Guide 390
Reading Guide 391
CHAPTER 27 Review and Applications 401
CHAPTER 28 Meat, Poultry, and Fish 404
Writing Activity: Persuasive Paragraph 404
Reading Guide 405
CHAPTER 28 Review and Applications 419
CHAPTER 29 Eggs, Beans, and Nuts 422
Writing Activity: Descriptive Paragraph 422
Reading Guide 423
CHAPTER 29 Review and Applications 433
CHAPTER 30 Fats and Oils 436
Writing Activity: Expository Essay 436
Reading Guide 437
CHAPTER 30 Review and Applications 445
Unit 8 Thematic Project Discover Organic Foods 448
Unit 9 Combination Foods 450
CHAPTER 31 Salads 452
Writing Activity: Persuasive Essay 452
Reading Guide 453
CHAPTER 31 Review and Applications 461
CHAPTER 32 Quick and Yeast Breads 464
Writing Activity: Describe a Viewpoint 464
Reading Guide 465
CHAPTER 32 Review and Applications 477
CHAPTER 33 Mixed Foods and Snacks 480
Writing Activity: Step-by-Step Guide 480
Reading Guide 481
CHAPTER 33 Review and Applications 497
CHAPTER 34 Desserts 500
Writing Activity: Expository Writing 500
Reading Guide 501
CHAPTER 34 Review and Applications 511
Unit 9 Thematic Project Food Industry Careers 514
Food Group Equivalencies 516
Daily Value for Teens 517
Nutritive Values of Foods 518
First Aid Appendix 526
Math Skills Appendix 535
Glossary 557
Index 566
Credits 579
Berminat?
Email: zanetapm@gmail.com
0 comments:
Post a Comment