composition

Explores various chemistry concepts by examining examples related to food and cooking, and contains instructions for two science experiments.

Uses a question-and-answer format to help students understand the science behind the foods they eat, explaining how foods are grown or made, why food impacts behavior, intelligence, and health, the different ways foods are processed, and other related topics.

Describes the nutrition information required on food packaging in the United States, and shows how to select or avoid items with certain ingredients. Also describes general nutrition facts.

A comprehensive nutrition reference guide that identifies the healthiest foods, offers practical tips on how to choose, use, and prepare them, and examines the latest research findings and recommendations about the health benefits of the foods. Includes CD.

A lighthearted look at how the digestive system works that also contains food facts such as what comprised the last meal on the "Titanic.".

An introduction to carbon chemistry, featuring a brief review of atoms and elements, and covering carbon compounds, biomolecules, the carbon cycle, global warming, carbon products, and other topics.

Lists the nutritional values of over eight thousand general, brand name, and fast foods, covering calories, fat, water, protein, cholesterol, carbohydrates, dietary fiber, and major vitamins, and also includes a bibliography and a list of food name synonyms and cross references.

Provides young readers with information about the science behind solids, liquids, and gases.

Discusses the causes of the earth's dwindling water supply and the spread of disease in dirty water. Offers suggestions for conserving water, a glossary of related terms, and sources for further information.