Food For You (3rd Edition) - Student Book: Book 1 (Print & Digital)

Part of the series Food For You (Third Edition).

View all products in this series

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Developing food skills for life.

Updated to reflect the Design and Technologies: Food Specialisations strand as well as the Health and Physical Education food and nutrition focus area of the Australian Curriculum and state curricula, Food for You (Third Edition) equips students with the skills they need to thrive within the classroom and helps them to develop an ethical and responsible understanding of food choices for life outside of the classroom.

New in this edition:

• Clearly identified new material provides students with an awareness of food production from paddock to plate, encourages discussion and equips them with the knowledge to be ethical consumers in local and global contexts.
• Updated content including well-tested new recipes and diverse activities that cater to multiple learning styles are combined with a fresh, clear, easy-to-follow layout to engage today’s students.

What we’ve kept that you love:

• The Interactive Textbook included with the print textbook brings the study of food to life.
• The in-depth focus on the design process and solutions encourages students to apply design thinking and to work with design briefs.
• The kitchen-friendly design with a ring-bound workbook and visually helpful images is ideal for the practical Food Studies classroom.
• Research activities encourage group work and the use of IT.

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Contents

1 Working safely and responsibly

2 Let’s get cooking

3 Discovering design

4 Food choices for healthy living

5 Fruits and vegetables

6 Cereals and grains

7 Animals as food

8 Eggs and dairy products

9 Legumes, nuts and seeds

10 Flavoursome: Fats and food flavourings

11 Making considered food choices

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Sample Pages

Chapter 1 - Working safely and responsibly

Chapter 2 - Let's get cooking

Chapter 3 - Discovering design

Chapter 4 - Food choices for healthy living

Chapter 5 - Fruits and vegetables

Chapter 6 - Cereals and grains 

Chapter 7 - Animals as food

Chapter 8 - Eggs and dairy products

Chapter 9 - Legumes, nuts and seeds

Chapter 10 - Flavoursome: Fats and food flavourings

Chapter 11 - Making considered food choices