Janice VanCleave's food and nutrition for every kid : easy activities that make learning science fun

著者

書誌事項

Janice VanCleave's food and nutrition for every kid : easy activities that make learning science fun

（Janice VanCleave Science for every kid series）

John Wiley, c1999

  • : hard
  • : pbk

タイトル別名

Food and nutrition for every kid

統一タイトル

Food and nutrition for every kid

大学図書館所蔵 件 / 全7件

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注記

Includes index

Summary: Uses problems, experiments, and activities to present information on a variety of topics related to foods and nutrition

内容説明・目次

巻冊次

: pbk ISBN 9780471176657

内容説明

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 forEvery Kid. To the delight of children, parents, and teacherseverywhere, America's favorite science teacher brings a welcomeaddition to the popular Science for Every Kid series. Through fun,safe, and easy-to-do experiments, Janice VanCleave teaches kidsages eight to twelve all about food and nutrition. Kids can learn about leavening agents by mixing baking soda withvinegar. They'll explore why different sweeteners vary insweetness, how to use natural food dyes to dye a T-shirt, and whatthe 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 thatkids can understand. Every project has been tested and can beperformed safely and inexpensively using ordinary householdmaterials.

目次

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.
巻冊次

: hard ISBN 9780471176664

内容説明

The latest Science for Every Kid book from everybody's 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

目次

  • 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.

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