Guide to Good Food - Bence, Deborah L; Fortune Sigmon, Renee
38,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
payback
19 °P sammeln
  • Broschiertes Buch

The Workbook for Guide to Good Food is organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This supplement is a consumable resource, designed with perforated pages so that a given chapter can be removed and turned in for grading or checking.

Andere Kunden interessierten sich auch für
Produktbeschreibung
The Workbook for Guide to Good Food is organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This supplement is a consumable resource, designed with perforated pages so that a given chapter can be removed and turned in for grading or checking.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
* Velda L. Largen was a high school home economics teacher and department head in Missouri. During her career she developed a World Foods course, which later inspired her to write the Guide to Good Food text and its supplements. * Deborah L. Bence attended Miami University where she earned a bachelor's degree in home economics education. She taught family and consumer sciences at the middle school level before turning her focus to the writing and development of instructional materials. Deborah worked as an editor for an educational publisher for almost 20 years, applying her teaching and subject matter knowledge to creating textbooks and supplements for FCS classrooms, with an emphasis on foods and nutrition. Deborah considers herself a lifelong learner as well as an educator. She enjoys the challenge of keeping up with new findings in the area of nutrition, trends in food marketing and preparation, and changes in the field of education. In addition to teaching students in various settings, Deborah has published a number of informative articles and other resources. Contributing Authors * Maggie Moon is a registered dietitian nutritionist who completed her clinical training at New York Presbyterian Hospital of Columbia and Cornell. She earned a master of science degree in Nutrition and Education from Columbia University's Teachers College and a bachelor of arts degree in English Literature from U.C. Berkeley. Her culinary school training is from The New School of Cooking in Los Angeles. As an educator, Maggie has developed curricula for the Department of Health and Nutrition Sciences at Brooklyn College, a City University of New York; after-school nutrition education programs in New York City; and continuing professional education for dietitians and fitness professionals through conferences, events, and articles. Her nutrition advice regularly appears in national media including Good Housekeeping, Men's Health, MindBodyGreen, Real Simple, Women's Health, and more. * Michelle Lancaster attended Baylor University where she earned a bachelor of science degree in home economics. Michelle has been a family and consumer sciences teacher for over 20 years, is a certified ServSafe instructor, and also teaches culinary classes for a local college continuing education program. She has been a member of the Family and Consumer Sciences Teacher Association of Texas (FCSTAT) and an adviser for Family, Career and Community Leaders of America (FCCLA) since 1997. Michelle is also a member of the American Association of Family & Consumer Sciences (AAFCS). Michelle is a past recipient of the Family & Consumer Sciences Teacher of the Year Award for the state of Texas, the Region I Texas State Teacher of the Year Award, and the Johnson and Wales University Outstanding Texas State Teacher award.