{"product_id":"janice-vancleaves-food-and-nutrition-for-every-kid-9780471176657","title":"Janice VanCleaves Food and Nutrition for Every","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eHow does milk help me grow?\u003cbr\u003e \u003cbr\u003e Where do vitamins come from?\u003cbr\u003e \u003cbr\u003e Do carrots really strengthen my eyesight?\u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e 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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eGain and Loss: Why Water Is Essential to Life.\u003cbr\u003e \u003cbr\u003e Go Power: What Carbohydrates Do.\u003cbr\u003e \u003cbr\u003e Fat Facts: How Fat Can Be Good and Bad.\u003cbr\u003e \u003cbr\u003e Linked: The Formation and Importance of Protein in Your Body.\u003cbr\u003e \u003cbr\u003e Alphabet Nutrients: The Importance of Vitamins.\u003cbr\u003e \u003cbr\u003e Minerals: The Importance of Minerals.\u003cbr\u003e \u003cbr\u003e Veggies: The Differences between Types of Vegetables, Fruits, Nuts,and Grains.\u003cbr\u003e \u003cbr\u003e Pyramid Power: Guidelines for Daily Food Choices.\u003cbr\u003e \u003cbr\u003e Making Choices: Understanding Food Labels.\u003cbr\u003e \u003cbr\u003e Input-Output: How to Maintain a Healthy Body Weight.\u003cbr\u003e \u003cbr\u003e Food Changer: How Food is Digested in Your Body.\u003cbr\u003e \u003cbr\u003e Tasty: Why Foods Taste Different.\u003cbr\u003e \u003cbr\u003e Icy: How Ice Affects Foods.\u003cbr\u003e \u003cbr\u003e Sweet Stuff: Natural and Artificial Sweeteners.\u003cbr\u003e \u003cbr\u003e Salty: The Function of Sodium in Your Body.\u003cbr\u003e \u003cbr\u003e Colorful: Natural and Artificial Food Dyes.\u003cbr\u003e \u003cbr\u003e Pucker Up!: The Acids and Bases in Foods.\u003cbr\u003e \u003cbr\u003e Risers: Leavening and Leavening Agents.\u003cbr\u003e \u003cbr\u003e Changers: The Effects of Enzymes on Food.\u003cbr\u003e \u003cbr\u003e Supporter: Gluten, Flour's Supporting Protein.\u003cbr\u003e \u003cbr\u003e Easy Chewing: The Changes in Supportive Structures in Foods.\u003cbr\u003e \u003cbr\u003e Liquid Nutrient: Why Milk Is an Important Food.\u003cbr\u003e \u003cbr\u003e Chunky: How Dairy Products Are Made.\u003cbr\u003e \u003cbr\u003e Good to Bad: Why Foods Spoil.\u003cbr\u003e \u003cbr\u003e Long-Lasting: How to Make Food Last.\u003cbr\u003e \u003cbr\u003e Appendix.\u003cbr\u003e \u003cbr\u003e Glossary.\u003cbr\u003e \u003cbr\u003e Index.","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49402514374999,"sku":"9780471176657","price":12.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780471176657.jpg?v=1730480619","url":"https:\/\/bookcurl.com\/products\/janice-vancleaves-food-and-nutrition-for-every-kid-9780471176657","provider":"Book Curl","version":"1.0","type":"link"}