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STC Program: Food Chemistry, 3rd Edition

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Students explore basic concepts related to food and nutrition in Food Chemistry by setting up their own classroom laboratory and performing physical and chemical tests to identify the presence of starch, glucose, fats, and proteins in food samples. Some tests produce simple, yes-or-no results; others require interpretation. In a final challenge of laboratory skills, students apply their knowledge of nutrients and chemical tests to analyze the nutritional components of a marshmallow.

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Grades 4-6. Students explore basic concepts related to food and nutrition in Food Chemistry by setting up their own classroom laboratory and performing their own physical and chemical tests to identify the presence of starch, glucose, fats, and proteins in various food samples. Some of the tests produce simple, yes-or-no results; others yield results that require interpretation. In a final challenge of their laboratory skills, students apply their knowledge of nutrients and chemical tests to analyze the nutritional components of a marshmallow. Through readings, students learn how fats, proteins, and carbohydrates, as well as vitamins, are related to good health. Students also learn to use the food pyramid, interpret food labels, and choose healthy foods. Through predictions, experiments, discussions, and sharing test results with classmates, students become engaged in a science process that encourages problem solving.
 
 
 
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