An introduction to the science of nutrition discusses the role of diet in promoting health; the importance of vitamins, minerals, and other nutrients; the basic components of food; and the principles of proper nutrition.
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Editorial Reviews
From School Library Journal
Grade 3-6-- A clearly written, attractive, and handy volume. All the basics of nutrition are presented in an easy-to-read style, beautifully illustrated with numerous full-color photographs. Patent doesn't go into great detail on any one aspect of the subject, but provides all the necessary information for a good clear introduction. A recipe for soft pretzels and a couple of simple charts on calorie supply and use are found at the end. The federal government's "Food Guide Pyramid," which replaces the four food groups for recommended eating guidelines, is included; however, no explanation is provided. Overall, this compares favorably with Ward's Diet and Nutrition (Watts, 1987), and is an attractive counterpart to Simon's About the Food You Eat (McGraw-Hill, 1979; o.p.) and Adler's Food (John Day, 1977; o.p.), both of which are more detail-laden. Baldwin's Health and Food (Rourke, 1987) is similar in format, but geared more toward developing a healthy personal diet and lifestyle; it also includes an explanation of the food pyramid. Kitchen Fun for Kids (Holt, 1991) by Jacobson and Hill contains a wealth of nutritious recipes for this age range to prepare. --Joyce Adams Burner, formerly at Spring Hill Middle School,
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
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This review is from: Nutrition: What's in the Food We Eat (Library Binding)
My son has read this for his recent curiosity in nutrition and was very happy with the choice I made for him. He said it gave all the info he had been wanting and MORE. Nice pictures as well.
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