Learn about the ingredients and nutrients of various foods while practicing mathematical operations with fractions, decimals, and percentages! Featuring nutritional labels and recipes, this title teaches readers about nutrition and also helps readers understand and use the decimal system and other important mathematical concepts. Featuring vibrant images, exciting examples, easy-to-read text, simple practice problems, clear mathematical diagrams, and STEM themes, this title is sure to leave children more confident in their mathematical skills while showing them how to use these skills in a practical way outside of the classroom!
Practice working with fractions, decimals, and percentages while learning how popular food items are made! This title encourages readers to practice operations, teaching them how to compare and combine fractions by using the greatest and least common denominator. With exciting images, easy-to-read text, engaging practice problems, clear mathematical diagrams, and STEM themes, this fun book will leave readers feeling more confident about their mathematical skills, encouraging them to practice outside of the classroom too!
Some commodities command massive economic, social, and political influence. This title examines the business around sugar, a product with massive influence in the energy and food industries. It explores sugar’s historical influence, its use in biofuels, and its place in the modern diet. Features include essential facts, a glossary, selected bibliography, websites, source notes, and an index. Aligned to Common Core Standards and correlated to state standards. Essential Library is an imprint of Abdo Publishing, a division of ABDO.
In this fascinating title, readers find out about the food supply chain, fair trade, and how our eating habits affect our health. With debate boxes and contemporary case studies, readers also discover the environmental impacts their food purchases have on the planet.
This gripping title traces the causes, symptoms, and treatment of plague through the height of the Black Death in Europe and into the modern day.
Come inside for a fresh look at careers in green food, from planting to cultivation, and merchandising to selling. In addition to the greening of conventional methods of food production, this book examines careers in alternative energy, equipment, packaging, and delivery systems.
The farmers, workers, and pioneers of America in the 1800s were nourished by a tradition of hearty, downhome cooking that is still a part of our national cuisineNew England baked beans, roast beef, turkey, corn on the cob, and pumpkin pies. With roots in the British Isles, and with important contributions from Native American food plants and cooking techniques, American food and drink quality and seasonal variety was vastly improved during the 1800s by new technologies in transportation, food storage, hygiene, and preservation, growing national and world markets, andnot leastthe delicious ethnic cuisines of new immigrant groups. Hungry for innovation, quality, and economy, Americans in the 1800s became the bestfed nation in the history of the world!
Medicine developed into a science in the 1800s, but it was a long evolution from folk remedies and superstition to a modern understanding of how the human body works and how disease is spread. Throughout much of the century, the life expectancy of the average American was decades shorter than it is now. A lack of understanding of simple hygiene contributed to the early death of many women after childbirth, and children routinely died of common childhood diseases like measles. An incorrectly treated broken arm could kill a healthy young man, and pain, disfigurement, and epidemic disease was the fate of many Americans. Traditional herbal remedies were sometimes the best treatments available, while patent medicines often contained toxic substances, and medical procedures were often painful, disgusting, and ultimately useless. The dedicated scientists and medical researchers of the 1800s made a tremendous contribution to the health and happiness of Americans.
The Mexican cuisine of today originated thousands of years ago. The ancient Olmec and Mayan civilizations domesticated maize, beans, and chili peppers and developed the flatbread cakes known as tortillas. The Aztecs expanded the Mexican diet with other meats, fruits, and vegetables. As Spanish explorers conquered and colonized Mexico, European cooks introduced new ingredients, such as rice, wheat flour, and the meat of domestic animals like pigs, chickens, and cows. They also brought previously unknown methods of preparing food, such as frying. Today, Mexican cuisine is extremely popular far beyond the borders of the nation, and in 2010, the United Nations Educational, Scientific and Cultural Organization (UNESCO) declared Mexican cuisine to be an Intangible Cultural Heritage of Humanity.