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.
About 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.
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.