Food and Nutrition for Every Kid Easy Activities That Make Learning Science Fun

ISBN-10: 0471176656

ISBN-13: 9780471176657

Edition: 1999

List price: $14.95 Buy it from $1.89
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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 packed with food facts and a step-by-step, food-related activity Lots of fun illustrations, exercises, and easy-to-follow activities, all in the popular Janice VanCleave style
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Book details

List price: $14.95
Copyright year: 1999
Publisher: John Wiley & Sons, Incorporated
Publication date: 7/15/1999
Binding: Paperback
Pages: 240
Size: 6.00" wide x 8.75" long x 0.75" tall
Weight: 0.880
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
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