Book Description
An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Book Description
This light-hearted sourcebook for teachers and librarians describes food-related activities, including stories, rhymes, fingerplays, crafts, cooking and tasting experiences, and short skits, designed to delight young minds while teaching skills. Each group of recommended picture books is supplemented by topical songs, poems, chants, flannel board constructions, and puppet skits. Grades PreK-3.
Book Description
The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers.
Customer Reviews:
I love it!.......2001-12-11
As a homeschooling Mom this has been so fun. I can tie in recipes from the times with the time period they are studying, and it gives extra info. It has been a wonderful resource to ad to our studies.
Priceless Resource for homeschoolers!!!.......2001-05-25
I first found this book at a Library and instantly fell in love. I knew I had to get one of my own. It is such a treasure trove of information and the recipes are so interesting. In my search for a good resource on Native Americans, I have finally hit the jack pot. I love this book and highly highly recommend it for anyone....especially if your a homeschooler!
Outstanding! If you are a Homeschooler this book is a must!.......2000-09-22
This book is outstanding! It has really easy to use time appropiate recipes that include options that might be easier to find today. This book covers American Indians, The Colonial Period, The Revolutionary War, Westward Expansion, The Civil War, and the last 6 chapters break up the U.S. and give recipes likely to be found in those areas. At the end of each chapter is a great resource of books on the subject with detailed discriptions that are VERY helpful! If you are a Teacher or a Homeschooler this book is a must!
Book Description
The important roles that predator and prey play in the balance of nature are gently explained to children in Everybody's Somebody's Lunch. This Teacher's Guide provides educators with information, activities, and play that can easily be incorporated into wildlife and nature study programs. Included are the history of the persecution of predators due to human ignorance and fear; profiles of predatory mammals, invertebrates, reptiles, amphibians, birds, and marine life; humans as predators; and hopeful evidence of change in today's attitudes. These critical environmental lessons are structured so that they are interesting, instructive, and fun.
Customer Reviews:
Highly informative book filled with engaging activities.......1998-12-28
As an elementary school teacher, I was thrilled to discover this unique book, filled with child-tested activities that would enhance any nature/science curriculum. These activities, which focus on the vital role predators play in nature, are multisensory (one of my favorites is making paper wings that approximate the wingspan of a bird of prey) and cross-disciplinary (using math skills to see how quickly prey species grow or to figure out how many voles a coyote eats in a week -- 126!). All the information is clear and thorough and the authors include listings of useful resources.
Book Description
Healthy Foods from Healthy Soils invites you and your students to discover where food comes from, how our bodies use food, and what happens to food waste. You'll participate in the ecological cycle of food production > compost formation > recycling back to the soil, while helping children understand how their food choices affect not only their own health, but farmers, the environment, and your local community.
Elizabeth and Kathy use simple concepts and fun activities to show children the big picture-how quality soil is the basis of nutritious foods, and how eating a variety of wholesome foods leads to healthy bodies. Their program enhances existing curricula through methods that include writing, art, scientific investigation, music, and puppetry. Suggested resources encourage you to adapt the program to your needs, small scale or large. For instance, the activity "What If All I Ate Were Potato Chips?" encourages children to investigate the nutritional value of foods, while a seed-sprouting experiment "teaches through the taste buds." School gardens such as an Appetizer Garden or the legendary Three Sisters, or a series of classroom worm-composting activities help students discover the role nutrients play in healthy plant production. Handy extension activities demonstrate ways that students can help effect change in their own lives and communities. Background information, suggested readily available materials, and clear instructions give you enough guidance to integrate these activities into your classroom right away.
Customer Reviews:
Forty-Five Great Lessons for Kids about Healthy Foods and Soils.......2006-06-21
Healthy Foods from Healthy Soils
Elizabeth Patten and Kathy Lyons
Tilbury House, Gardiner, Maine, 2003
Large paperback; $19.95
Elizabeth Patten and Kathy Lyons, with illustrator Helen Stevens, have created a superb book that every K-6 teacher should see and use. Sections include: Where Does Food Come From? Choosing Food for Body & Soul; Putting "Garbage" to Work; and Let's Grow Our Own. Together, the sections clearly present 45 hands-on "lessons" and activities about the importance of agriculture, nutrition and recycling in our lives. Children learn about the power that their food choices have on their health, on local farmers, on the environment and the community by making puppets, keeping food diaries, growing food in their schools, creating model digestive tracts, vermicomposting, and more.
Patten is a Maine dietitian and health educator who lives with her family and several thousand red wigglers. Lyons, also from Maine, is an environmental educator and puppeteer who has created `Annelida,' the worm puppet for a recycling program and the "spokesworm" for the lessons in this book. The lessons that they have created in Healthy Foods from Healthy Soils are keyed to the Benchmarks for Science Literacy and come with links to children's literature and Internet resources. The excellent illustrations throughout the book are designed to entertain children and to help teachers visualize projects.
One lesson asks young children to pretend to be a vegetable or fruit seed. As the teacher reads a story about the life of a seed, from its time in the garden to its germination, growth, fruiting and right through to seed saving in the fall, students act out these stages. The writing brings this lesson to life. "...you aren't the only one down here in this healthy soil!" the teacher will read. "Earthworms are squirming around on their way to find food..."
Another lesson has third to sixth graders map the sources of the food they eat, demonstrating how far food travels to reach them; suggesting a trip to a local market to learn about the origins of foods; and making a regional food guide to the students' area. The authors suggest organizing a "local foods" party in the classroom; inviting a local farmer to talk about his or her job and products; finding out whether the cafeteria serves local food; and encouraging students to check clothing as well as food labels, since fiber is an important agricultural commodity. A table lists eight reasons for supporting a local food system.
A lesson on whole foods helps third through sixth graders differentiate between processed and unprocessed foods and includes language arts, health, math and life skills. One activity suggests that students survey the foods in their home kitchens and count the number of products that contain the top two food additives, sugar and sodium. A "Dollars and $ense" lesson has fifth and sixth graders calculate and compare prices of foods based on the nutrients in them.
This book could be the basis of a core class for children about one of the most important aspects of their lives: eating. The authors note that two or three generations ago, people were connected to the origin of their food and understood the connection between healthy soils and nourishing foods. "Now that so many of us are living with the health consequences of being a `fast-food nation,' a program that addresses these issues in a lively and enjoyable manner is vital," say the authors. Readers could ensure this vitality by purchasing this book for their local schools and libraries.
Jean English, Editor
The Maine Organic Farmer & Gardener
Book Description
The problem with most social studies textbooks is that they lack the content K3 students need to develop basic social understandingsdespite the fact that this is one of the goals of most state and district curriculum guides. With Social Studies Excursions, K3, Janet Alleman and Jere Brophy offer a better alternative. They provide units structured around powerful ideas, developed in depth with applications to outisde life, creating a far more substantive program than any major textbook can support.
This is the first in a three-volume series in which the authors present instructional units on cultural universals for the primary grades. In this, the first volume, the focus is on food, clothing, and shelter. Although similar units are found in other textbooks, Alleman and Brophy's are more powerful. They focus on content that is elementary and familiar in that it addresses fundamental aspects of the human condition and connects with experience-based tacit knowledge that students already possess. But in addition to reaffirming what students already know, they help students construct knowledge about the cultural universals that they may be unfamiliar with. Students will also discover a great deal of new information, develop connections to help them transform scattered items of knowledge into a network of integrated knowledge, and apply this knowledge to their lives outside of school.
Book Description
Take students on a culinary trip around the world and introduce them to other cultures through the recipes, research, readings, and related media offered in this tasty resource. More than 20 countries and regions frequently studied in elementary and middle schools are represented. Each chapter has a brief introduction that describes the cookery of a culture, five to six recipes that provide a complete meal, research questions that connect the culture and food to history, and an annotated bibliography of reading resources and media. Great for social studies and for multicultural extensions. Grades K-6.
Average customer rating:
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Elementary food science
John T Nickerson
Manufacturer: Avi Pub. Co
ProductGroup: Book
Binding: Unknown Binding
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0870553186 |
Average customer rating:
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Elementary Science of Food
E.M. Hildreth
Manufacturer: Harlequin Mills & Boon
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0263057100 |
Average customer rating:
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Southeastern Section of the Geological Society of America (Centennial Field Guide, Vol 6)
Manufacturer: Geological Society of America
ProductGroup: Book
Binding: Hardcover
General
| Earth Sciences
| Science
| Subjects
| Books
General
| Geology
| Earth Sciences
| Science
| Subjects
| Books
Specific Locations
| Geology
| Earth Sciences
| Science
| Subjects
| Books
General
| Earth Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
ASIN: 0813754062 |
Books:
- Elsevier's Dictionary of Chemistry
- Environmental Effects of Marine Finfish Aquaculture (Handbook of Environmental Chemistry)
- Enzymes: A Practical Introduction to Structure, Mechanism, and Data Analysis
- Equilibrium and Non-Equilibrium Statistical Thermodynamics
- Factor Analysis in Chemistry
- Flavor, Fragrance & Odor Analysis (Food Science and Technology)
- From Animals to Animats 4: Proceedings of the Fourth International Conference on Simulation of Adaptive Behavior (Complex Adaptive Systems)
- Fundamentals of General, Organic, and Biological Chemistry
- Fundamentals of Molecular Spectroscopy
- Garden Lighting for Outdoor Entertaining: 40 Festive Projects
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