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

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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.

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

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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.
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Product Details

  • ISBN-13: 9780471176664
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 8/1/1999
  • Series: Science for Every Kid Series , #118
  • Edition number: 1
  • Pages: 240
  • Product dimensions: 6.30 (w) x 9.34 (h) x 0.87 (d)

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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Table of Contents

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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