Meal management / Faye Kinder, Nancy R. Green and Natholyn Harris.

By: Contributor(s): Material type: TextTextPublication details: London, United Kingdom : Collier Macmillan Publisher, c1984Edition: Sixth editionDescription: xvii, 536 pages ; 24 cmISBN:
  • 23641509
LOC classification:
  • TX 353 .K56 1984
Contents:
Chapter 1 : Meal management -- Chapter 2 : Technology and food in the 1980's -- Chapter 3 : Federal laws, regulations, and federal agencies that regulate the food supply -- Chapter 4 : Food and energy conservation -- Chapter 5 : Meal management goal 1 : good nutrition -- Chapter 6 : Meal management goal 2 : meals to match a budget -- Chapter 7 : Meal management goal 3 : controlled use of time -- Chapter 8 : Meal management goal 4 : pleasurable eating -- Chapter 9 : Shopping for food : some general information and principles -- Chapter 10 : Shopping for meat, poultry, and seafood -- Chapter 11 : Shopping for dairy products, nondairy products, eggs --Chapter 12 : Shopping for food : cheeses -- Chapter 13 : Shopping for food : fruits -- Chapter 14 : Shopping for food : vegetables -- Chapter 15 : Shopping for food : grain food products, legumes, and nuts -- Chapter 16 : Shopping for food : miscellaneous -- Chapter 17 : Meal service styles -- Chapter 18 : Setting the table
Item type: Books
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Annex Relegation Room General Education GC TX 353 .K56 1984 c.1 (Browse shelf(Opens below)) c.1 Available NULIB000002001
Books Books National University - Manila LRC - Annex Relegation Room General Education GC TX 353 .K56 1984 c.2 (Browse shelf(Opens below)) c.2 Available NULIB000005371

Chapter 1 : Meal management -- Chapter 2 : Technology and food in the 1980's -- Chapter 3 : Federal laws, regulations, and federal agencies that regulate the food supply -- Chapter 4 : Food and energy conservation -- Chapter 5 : Meal management goal 1 : good nutrition -- Chapter 6 : Meal management goal 2 : meals to match a budget -- Chapter 7 : Meal management goal 3 : controlled use of time -- Chapter 8 : Meal management goal 4 : pleasurable eating -- Chapter 9 : Shopping for food : some general information and principles -- Chapter 10 : Shopping for meat, poultry, and seafood -- Chapter 11 : Shopping for dairy products, nondairy products, eggs --Chapter 12 : Shopping for food : cheeses -- Chapter 13 : Shopping for food : fruits -- Chapter 14 : Shopping for food : vegetables -- Chapter 15 : Shopping for food : grain food products, legumes, and nuts -- Chapter 16 : Shopping for food : miscellaneous -- Chapter 17 : Meal service styles -- Chapter 18 : Setting the table

There are no comments on this title.

to post a comment.