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

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

by Janice VanCleave, VanCleave
 

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,

Overview

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.

Editorial Reviews

Children's Literature - Emily Schuster
Why do we need to drink water? What do different vitamins do? What are natural and artificial food colorings made of? VanCleave combines anatomy, biochemistry, and even some history in her new book on food and nutrition. By understanding how their bodies work, children learn how the food they eat affects their health. The book covers everything from carbohydrates to digestion to how to read labels on packaged foods. VanCleave explains each concept clearly and then presents a simple hands-on experiment that makes the information relevant. Kids can test foods for fat, build a model food pyramid, make butter from cream, and speed up the ripening of a banana. VanCleave once again shows her gift for making science accessible to children. This book is part of the "Science for Every Kid" series.
School Library Journal
Gr 4-8-VanCleave teaches young readers about food groups, vitamins and minerals, the relationship between energy and food, how to read nutrition labels, and more. The text is straightforward, with good use of scientific terms. Each of the 25 chapters starts off with background information, but the heart of this book is the array of activities that relate to real-life situations. Most will need adult supervision, making this a great resource book for science teachers, but adaptable to use at home. Some representative activities include "Uncoiled," which determines why egg whites become white and foamy when beaten; "Gassy," which studies the results of combining baking powder and baking soda with liquids; and "Foamy," which demonstrates how fat is broken down in the body. This is a good update to Foodworks: Over 100 Science Activities and Fascinating Facts That Explore the Magic of Food from the Ontario Science Center (Addison-Wesley, 1987).-Joyce Adams Burner, Hillcrest Library, Prairie Village, KS Copyright 1999 Cahners Business Information.

Product Details

ISBN-13:
9780471176664
Publisher:
Wiley
Publication date:
08/01/1999
Series:
Science for Every Kid Series , #118
Pages:
240
Product dimensions:
6.32(w) x 9.43(h) x 0.83(d)
Age Range:
8 - 12 Years

Meet the Author

JANICE VANCLEAVE is a former award-winning science teacher who now spends her time writing and giving hands-on science workshops. She is the author of more than 40 children’s science books.

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