This series gives young readers confidence by building on facts they already know and covers a variety of topics in a way that supports both learning and reading skills. Panels contain extra information and discussion questions for more able readers. For ages 5-9.

Explores the different ways in which we produce and process peas. It reveals how peas are grown, and how people all around the world eat them in a variety of ways. Ages 5-8

One of a series on non-fiction books for children working at Key Stage One, Claire Llewellyn's introduction to food explains where food comes from, how it is made or processed, and the different ways that we can eat it and cook it.

With the accompanying CD-ROM, this manual provides comprehensive coverage of all new and amended legislation affecting the magistrates' courts and hundreds of new cases that set precedents or clarify particular principles of law.

For all courses in experimental foods, food science, and related topics. Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through "Food for Thought" boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)

Follow the story of fair-trade chocolate from bean to bar! A simple text and clear photographs show each stage of the process. Panels alongside explain the history of chocolate and look at what fair trade means and how it works. The book was produced with the help of the Divine Chocolate. Divine is the only fairtrade chocolate company which is owned by its cocoa farmers.

The introduction of National Curriculum Technology brought a swing away from teaching about food in the context of the home and domestic science, towards commercial food technology. This work offers an evaluation of this development and the required changes of emphasis for teaching, with examples and case studies of good classroom practice. It includes ideas which focuson the requirement for food-based activities related to industrial practice, and offers suggestions of how information teachnology can be harnessed effectively in this area.

Cooking provides children with a wealth of opportunities to discover new materials and processes; develop their physical and social skills; and lead their own learning. Helping teachers and practitioners make the most of the valuable learning opportunities that cooking offers, this book provides all the information, support and inspiration needed to successfully introduce cooking into Early Years and Key Stage One provision. Packed with practical tips, case studies and first-hand advice from teachers and practitioners, Inspiring Learning Through Cooking offers valuable guidance on everything from setting up a cooking area to growing your own produce and using cooking activities to the full benefit of the child. With over 600 colour images and 50 step-by-step, photocopiable recipes, suggested cooking activities are suitable for independent use by children. Recipes reflect and promote the ongoing development of children's skills, and illustrate how cooking can be used to achieve learning objectives. Teachers and practitioners will be inspired to think creatively about their own provision, and promote open-ended learning, encourage decision-making, problem solving and collaboration through cooking. Colourful, practical and accessible, Inspiring Learning Through Cooking will be an essential resource for Early Years' practitioners and teachers looking to explore the opportunities offered by cooking in nurseries, Reception, Years One and Two.

This highly attractive introduction to a subject that is of immediate interest to young children looks at the variety of chocolate and follows the story from the growing of the cocoa beans to the final product. In a nearly square format, the book is easily handled by children and is clearly and stunningly illustrated with bright colour photographs. It contains contents, a combined index and glossary, and captions to provide experience of the organisational features of non-fiction. It has also been checked by literacy and technical consultants.

Young Children's Experimental Cookery encourages Early Years practitioners and teachers to take an innovative and creative approach to introducing young children to food and cooking. The book addresses wider issues such as healthy eating and food preparation skills, but also moves beyond the concept of traditional cookery lessons to celebrate food as a creative medium, offering immense scope for multi-sensory exploration and a variety of high quality learning experiences. Practitioners are encouraged to abandon recipes, take a step back, and afford children the freedom to chop, mix, stir and concoct their own creations, exploring fresh ingredients and experimenting with new tastes and smells along the way. Bridging the gap between food preparation and the development of confidence, imagination and creative-thinking skills, this open-ended approach to cooking sessions will equip children with skills which go far beyond those needed in the kitchen. Featuring full-colour photographs throughout, as well as detailed case studies and practical tips for various seasons and food groups, this accessible and exciting resource is ideal for practitioners, teachers, parents and budding chefs! Every school and Early Years setting should have at least one copy in their staff room.

In this book, find out how to build a balanced diet with grains through easy-to-follow text that explains what they are, how they fit into a healthy-eating plan and how to cook with them. Recipes tell you how to make delicious and nutritious dishes Food bites panels give you nutrition facts and figures Action panels are filled with ideas to help you eat healthily

Build your knowledge and develop the practical skills you need to achieve the Level 1/2 Technical Award with this brand new textbook, endorsed by NCFE and written by food and cookery expert Helen Buckland. * Access the information you need using the clear and attractive layout. * Test your knowledge and understanding, with activities and Test Yourself questions throughout. * Reinforce the knowledge and skills you need for both the written exam and synoptic project. * Endorsed by NCFE for the 2018 specification, currently in the approval process for inclusion in the 2020 Key Stage 4 performance tables.

NOTE: These are only the Teachers Notes for those who already have the BBC Active Come Outside: Food DVD. If you require the DVD as well, the ISBN for the Teachers Pack is 9780435156510

Lenses, lasers, microscopes, telescopeslight engineers design all these products to help make our lives easier. In this enlightening title, students explore the many uses of optics and the design process of turning a bright idea into a reality. With an overview of the engineering design process, readers are encouraged to apply the same steps into their own optical challenge.

This differentiated text title examines food and why it is good for you. It looks at digestion, which foods help you to grow and what fibre, fat and vitamins are. Differentiated text titles allow pupils with lower reading ability to enjoy the same topics as their classmates.

A look at the microscopic life that surrounds - and inhabits! - us, from weevils in the carpet to moulds that rot our food. These books explore the variety of this microscopic life, how it survives and reproduces and the effects it has on the environment it inhabits. The series is designed to support the study of micro-organisms as specified in the KS2 Science Curriculum and further developed in their schemes of work. Microscopic Life in Your Body looks at bacteria, viruses, fungi, mites and lice. It investigates how they inhabit our bodies, the illnesses and diseases they cause and how the body defends itself against them. Microscopic Life in Your Food looks at micro-organisms that are used in food production, how they contribute to the natural process of decay, how to keep food safe from bacterial contamination and how 'good' bacteria help us to digest our food.

There is information on food groups, farming, growing, nutrition, buying and storing food and how to cook it. The emphasis is on health and encouraging children to eat a balanced meal. Other titles in the series are Meat and Fish, Fruit, Milk and Cheese, Grains and Cereals and Water >

Models play an important role in engineering. Models are used to test and improve designs. Readers will learn how engineers use different kinds of models and identify how a model and its subject are alike and how they are different.

Explores the different ways in which we produce and process peanuts. It reveals how peanuts are grown, and how they are made into a variety of products for people all around the world to eat. Ages 5-8

This book contains: * Online quizzes * Questions from past examinations * Fully worked solutions * Core facts, skills and extended response tasks

From the minute life begins, food makes you strong, helps you grow, and gives you energy. But do you take that ham sandwich for granted? You might not give a lot of thought to where your food comes from, how it got to you, what's really in it, or what it does for you. Food: 25 Amazing Projects Investigate the History and Science of What We Eat gives kids some "food for thought" as they dive into exciting projects about the incredible world of food. Kids will have fun learning about all aspects of food in our daily lives--how vegetarians balance their diet, how some cultures rose and fell based on a single food source, the route from farm to market, how eating locally makes an impact, and much more.

Using clear text and attractive photographs, this book traces the journey of corn from the field to the table. How it is grown and made into a variety of products for people all around the world to eat. Age4+.