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Accessibility Statement
About BCcampus Open Education
Preface
1. Canada’s Food Guide
2. Nutrients in Food
3. Carbohydrates
4. Sugar
5. Fibre
6. Fats
7. Cholesterol
8. Protein
9. Micronutrients
10. Water
11. The Nutrition Facts Table
12. Learning Activities
13. Introduction to Understanding Labelling Rules and Regulations
14. Labelling Requirements for Grain and Bakery Products
15. Proposed Changes to Labelling
16. Learning Activity
17. Introduction to Special Diets, Allergies, Intolerances, Emergent Issues, and Trends
18. Food Allergies and Intolerances
19. Gluten-Free and Special Diet Baking Using the Critical Thinking Framework
20. Substitute Ingredients for Common Allergies
21. Substituting Sugar with Other Sweeteners
22. Emergent Food Issues and Topics
Key Terms
References
About the Authors
Versioning History
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Nutrition and Labelling for the Canadian Baker Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.