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BROWSE RESOURCES
Food for Today 1st Canadian Edition Home
Course-Wide Content
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Chapter 2: Why People Eat the Foods They Do
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Chapter 3: The Effects of Childhood Eating Patterns
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Chapter 4: Food Marketing
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Chapter 5: Career Opportunities
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Chapter 6: Kitchen Know-How
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Chapter 7: At Home in the Kitchen
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Chapter 8: A Cook's Book
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Chapter 9: Meal Planning and Management
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Chapter 10: Shopping Smart
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Chapter 11: Nutrient Wise
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Chapter 12: Nutritious Meals
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Chapter 13: Personal Eating Habits
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Chapter 14: Diet, Lifestyle, and Health
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Chapter 15: Food Marketing and Advertising
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Chapter 16: Food Additives
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Chapter 17: Changing Perceptions of Beauty
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Chapter 18: Recognizing Unhealthy Eating Patterns
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Chapter 19: Achieving a Healthy Body Weight
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Chapter 20: Reducing Fat in Your Diet
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Chapter 21: Strategies for Achieving Well-Being
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Chapter 22: Our Aboriginal Food Heritage
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Chapter 23: Canada's Regional Foods
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Chapter 24: Canadian Food Supply and Production
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Chapter 25: Investigating World Hunger
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Chapter 26: Staple Foods of the World
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Chapter 27: Diversity in Food
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Chapter 28: Nutritional Status of Canadians
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Chapter 29: Trends in Food Preparation and Consumption in Canada
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Chapter 30: World Cuisines
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Chapter 31: Factors Affecting Food Production and Supply
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Chapter 32: Food Security and Hunger
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pre-k to grade 12
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