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Principles of Food Science, 4th Edition Text
SKU
071957
ISBN
9781619604360
Grade 9-12
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Teaching Method
Traditional
Teacher-centered curriculum commonly used in classrooms that may include a text, teacher manual, tests, etc.
Charlotte Mason
A methodology based on the work of a 19th century educator who maintained that children learn best from literature (Living Books), not textbooks.
Classical
A methodology based on the Latin Trivium (three stages of learning), including the grammar stage (memorization and facts), logic stage (critical thinking), and rhetoric stage (developing/defending ideas).
Unit Study
A thematic or topical approach centered around one topic that integrates multiple subject areas.
Montessori (Discovery)
A methodology based on the work of a 20th century educator that emphasizes student and sensory-driven discovery learning and real-life applications.
Other
Other methodologies
Religious Content
Secular
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Neutral
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Christian/Religious
Faith-based or including instructional religious content.
Learning Modality
Auditory
Learns through listening, talking out loud or reading out loud.
Visual
Learns through seeing, prefers written instructions and visual materials.
Kinesthetic/Tactile (Hands-On)
Learns through moving, doing and touching.
Multi-Sensory
Curriculum that employ a variety of activities/components.
Presentation
Sequential
Curriculum progresses through well-defined learning objectives. Emphasizes mastery before moving to the next topic.
Spiral
Topics and concepts are repeated from level to level, adding more depth at each pass and connecting with review.
Conceptual/Topical
Focus is on the “why,” often with a unifying concept as well as specific skills; coverage may be broader.
Teacher Involvement
Low Teacher Involvement
Student-led materials; parent acts as a facilitator.
Medium Teacher Involvement
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Everything you need is included.
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Description
Publisher's Description of Principles of Food Science, 4th Edition Text
Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features, including "Going Green" environmental updates and "Science Matters" articles. Other features focus on areas such as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts of microorganisms on the food supply. Students will also explore the variety of careers available to graduates with a food science background.
Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing, preserving, and metabolizing food. Students learn how cooking, health, and storage tips connect science basics to daily food encounters. The text covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future food science career and as to more-creative, nutritious home cooking. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies.
- Numerous lab experiments help students apply basic math and technical writing skills to real-world food problems.
- The value of different types of evaluations"scientific vs. sensory"are examined, with applications to school lab experiments and commercial food product development.
- Lessons emphasize the importance of lab safety, teamwork, attention to detail, and high ethical standards.
Details
| Product Format: | Hardcover |
|---|---|
| Brand: | Goodheart-Willcox Publisher |
| Author: | Janet D. Ward and Larry Ward |
| Grades: | 9-12 |
| ISBN: | 9781619604360 |
| Length in Inches: | 11.25 |
| Width in Inches: | 8.875 |
| Height in Inches: | 1.375 |
| Weight in Pounds: | 4.5 |
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