Janice VanCleave's Food and Nutrition for Every Kid
Easy Activities That Make Learning Science Fun
Science for Every Kid Series
1999. 240 Seiten, Softcover
ISBN 978-0-471-17665-7 - John Wiley & Sons
Preis inkl. Mehrwertsteuer zzgl. Versandkosten.
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.
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.
Aus dem Inhalt
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.