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In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.
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Book Description McGraw-Hill Education, 2005. Hardcover. Condition: New. NEW CONDITION - NEVER USED. Seller Inventory # 200602003
Book Description McGraw-Hill Education, 2005. Hardcover. Condition: BRAND NEW. Seller Inventory # 0078690811_abe_bn
Book Description Glencoe/McGraw-Hill, 2005. Hardcover. Condition: New. 5. Seller Inventory # DADAX0078690811
Book Description Hardcover. Condition: Brand New. New. Seller Inventory # dhtispastis13189
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