Only McGraw-Hill Ryerson can cook up a Canadian foods text with updated information that meets the expectations of the Ontario curriculum, Food and Nutrition, grade 9 or 10 Open (HFN1O/HFN2O). This tempting format will develop an appetite for learning with colourful and inviting illustrations. This text goes beyond the basics of nutrition, consumer skills and food preparation to include coverage of food science, global food supply, safety, wellness, and more.
Features

– Includes Canada’s Food Guide to Healthy Eating
– Updated to include Canadian safety laws and hazard information, statistics and content
– Includes contemporary Canadian Issues such as Native and cultural foods, nutrition for athletes, biotechnology, and genetically engineered foods
– Text specific website will include Canadian food and nutrition website connections, Canadian resources and appendices, and recipes that use metric quantities
– Each chapter will include questions directly related to the Ontario Achievement chart
– Unit 6 Issues and Trends in Food and Nutrition has ample information needed to cover the Ontario Curriculum Food and Nutrition Sciences, University/College Preparation, HFA4M grade 12 course
– Delicious easy to follow recipes emphasize the latest nutrition guidelines