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How does milk help me grow? Where do vitamins come from? Do carrots really strengthen my eyesight? Find out these answers-in Janice VanCleave's Food and Nutrition for Every Kid. To the delight of children, parents, and teachers everywhere, America's favorite science teacher brings a welcome addition to the popular Science for Every Kid series. Through fun, safe, and easy-to-do experiments, Janice VanCleave teaches kids ages eight to twelve all about food and nutrition.
Format: Soft Cover, 240 pages, 6 X 9 inches
Author: Janice VanCleave
Publisher: Wiley Publishers
Date Published: July, 1999
Recommended Ages: Children-Young Adult
Kids can learn about leavening agents by mixing baking soda with vinegar. They'll explore why different sweeteners vary in sweetness, how to use natural food dyes to dye a T-shirt, and what the food pyramid is-plus much more.
Each experiment is broken down into a purpose, list of materials, step-by-step instructions, expected results, and explanations that kids can understand. Every project has been tested and can be performed safely and inexpensively using ordinary household materials.
Table of Contents:
- Gain and Loss: Why Water Is Essential to Life.
- Go Power: What Carbohydrates Do.
- Fat Facts: How Fat Can Be Good and Bad.
- Linked: The Formation and Importance of Protein in Your Body.
- Alphabet Nutrients: The Importance of Vitamins.
- Minerals: The Importance of Minerals.
- Veggies: The Differences between Types of Vegetables, Fruits, Nuts, and Grains.
- Pyramid Power: Guidelines for Daily Food Choices.
- Making Choices: Understanding Food Labels.
- Input-Output: How to Maintain a Healthy Body Weight.
- Food Changer: How Food is Digested in Your Body.
- Tasty: Why Foods Taste Different.
- Icy: How Ice Affects Foods.
- Sweet Stuff: Natural and Artificial Sweeteners.
- Salty: The Function of Sodium in Your Body.
- Colorful: Natural and Artificial Food Dyes.
- Pucker Up!: The Acids and Bases in Foods.
- Risers: Leavening and Leavening Agents.
- Changers: The Effects of Enzymes on Food.
- Supporter: Gluten, Flour's Supporting Protein.
- Easy Chewing: The Changes in Supportive Structures in Foods.
- Liquid Nutrient: Why Milk Is an Important Food.
- Chunky: How Dairy Products Are Made.
- Good to Bad: Why Foods Spoil.
- Long-Lasting: How to Make Food Last.
- Appendix.
- Glossary.
- Index.
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