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

Name: Janice VanCleave's Food and Nutrition for Every Kid Easy Activities That Make Learning Science Fun
Price: 3.26 USD
Availability: InStock
ISBN: 9780471176657

ISBN-10: 0471176656

ISBN-13: 9780471176657

Edition: 1999

Authors: Janice VanCleave, Janice VanCleave

List price: $17.00

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Description:

The latest Science for Every Kid book from everybody2s favorite science teacher . . . Fabulous food facts and experiments for curious kids! How does milk help me grow? Where do vitamins come from? Do carrots really strengthen my eyesight? Nutrition for Every Kid has all these answers and more! To the delight of children, parents, and teachers everywhere, Janice VanCleave returns to the popular Science for Every Kid series to teach kids ages eight to twelve about all the food groups, vitamins and minerals, the relationship between energy and food, how to read nutrition labels, and much more. All the activities are safe, easy to do, and require only household materials. Each chapter is…

Book details

List price: $17.00
Copyright year: 1999
Publisher: John Wiley & Sons, Incorporated
Publication date: 7/15/1999
Binding: Paperback
Pages: 240
Size: 5.90" wide x 8.90" long x 0.90" tall
Weight: 0.836
Language: English



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