The Foods curriculum series from Purdue University is designed to help youth have fun in the kitchen as they learn basic food preparation skills, prepare different foods, do fun experiments, and go on fact-finding missions. These educational materials have been created with a focus on healthy food selection, smart food purchasing, food safety and science, food preparation, food preservation, and careers in the food industry. The design emphasizes teaching young people the importance of balance with their food choices as they are building healthy food habits that will carry them to adulthood.

Foodworks explores how nutritional needs change at different stages of life. More hands-on activities focus on food safety, managing resources, serving delicious and balanced meals, pressure canning, plant-based diets, and careers in dietetics. Grades 10-12. This is the fourth book of four in the series.

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