How does milk help me grow?<br> <br> Where do vitamins come from?<br> <br> Do carrots really strengthen my eyesight?<br> <br> 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.<br> <br> 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.<br> <br> 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.
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.
Series: Science for Every Kid Series
For Ages: 8 - 12 years old
For Grades: 3 - 7
Number Of Pages: 240
Published: 15th July 1999
Publisher: John Wiley and Sons Ltd
Country of Publication: US
Dimensions (cm): 22.8 x 15.2
Weight (kg): 0.3
Edition Number: 1