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

 

This book features in the following series: Science For Every Kid, Science For Fun .

There are 240 pages in this book. This book was published 1999 by John Wiley and Sons Ltd .

JANICE VANCLEAVE , the author of the popular Science for Every Kid series, is a former science teacher and a popular presenter at museums, schools, and bookstores nationwide.

This book has the following chapters: 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.