Cover image for Janice VanCleave's food and nutrition for every kid : easy activities that make learning science fun.
Title:
Janice VanCleave's food and nutrition for every kid : easy activities that make learning science fun.
Author:
VanCleave, Janice Pratt.
Personal Author:
Uniform Title:
Food and nutrition for every kid
Publication Information:
New York : John Wiley, [1999]

©1999
Physical Description:
viii, 232 pages : illustrations ; 24 cm.
Summary:
Uses problems, experiments, and activities to present information on a variety of topics related to foods and nutrition.
General Note:
Includes index.
Language:
English
ISBN:
9780471176664

9780471176657
Format :
Book

Available:*

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Summary

Summary

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.


Author Notes

Janice VanCleave is a former secondary classroom teacher who has written more than 50 science and math books for children and educators. Her books include Janice VanCleave's Help! My Science Project Is Due Tomorrow! Easy Experiments You Can Do Overnight, Janice Vancleave's Engineering for Every Kid: Easy Activities That Make Learning Science Fun, and Janice Vancleave's Rocks and Minerals: Mind-Boggling Experiments You Can Turn into Science Fair Projects.

(Bowker Author Biography)


Reviews 1

School Library Journal Review

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 (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


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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