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Food and Science: Cook and Eat Chemistry

This curriculum guide was developed by the Utah State Board of Education to assist teachers in developing lesson plans for food science and food preparation courses at the high school level. Key features include the lesson plans and a brief nutrient review. The lesson plans are divided into eleven categories covering topics such as microorganisms, the scientific method, the nature of water, carbohydrates, protein, and fats and oils. The nutrient review briefly describes some fundamental nutrients; a table listing eleven nutrients, their associated purpose and food source is included. An understanding of basic and intermediate nutrition is assumed.
Alternate Title
Food and Science: Home Economics Family Life Program Nutrition and Food Curriculum Guide
Archived Scout Publication URL
Date Issued
Date of Scout Publication
April 1st, 1998
Date Of Record Creation
April 3rd, 2003 at 5:06pm
Date Of Record Release
August 1st, 2005 at 12:16pm
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