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Janice VanCleave's Food and Nutrition for Every Kid : Easy Activities That Make Learning Science Fun - Janice VanCleave

Janice VanCleave's Food and Nutrition for Every Kid

Easy Activities That Make Learning Science Fun

Paperback Published: 15th July 1999
ISBN: 9780471176657
Number Of Pages: 240
For Ages: 8 - 12 years old

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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.

Appendix.

Glossary.

Index.

ISBN: 9780471176657
ISBN-10: 0471176656
Series: Science for Every Kid Series
Audience: General
For Ages: 8 - 12 years old
For Grades: 3 - 7
Format: Paperback
Language: English
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  x 1.5
Weight (kg): 0.33
Edition Number: 1