Understanding Nutrition and Obesity: Print Resources

This is a collection of print resources about nutrition and obesity. A separate collection of Electronic Resources is also available.

Below are outstanding and recommended titles by the National Science Teachers Association that fit this year’s theme for National Chemistry Week. Descriptions are based on reviews from the NSTA web site.

Key: E = Elementary (K–5), I = Intermediate (6–8), HS = High School (9–12), C = College, G = General Public

HEALTH SCIENCE PROJECTS ABOUT NUTRITION. Robert Gardner. Berkeley Heights, NJ: Enslow Publishers, 2002. 112 pp. ISBN 0-7660-1442-8. (I, HS)
This book describes 26 simple activities that would be a good source of enrichment ideas for a traditional course, inspiration for science fairs, or demonstrations for a teacher. In a world where critical thinking is a must, these activities provide students an opportunity to practice their skills. Each basic activity is followed by interesting extensions. The language is clear, and the terminology is appropriate to the level. Safety is emphasized in each experiment.
Source: NSTA Recommends
HEALTHY FOODS FROM HEALTHY SOILS: A HANDS-ON RESOURCE FOR EDUCATORS. Elizabeth Patten and Kathy Lyons. Gardiner, ME: Tilbury House Publishers, 2003. 256 pp. ISBN 0884482421. (E, I)
Fundamental to good health is good nutrition. This book is a treasure chest of information and activities to help teachers teach nutrition in their classrooms. Students are invited to create sock puppets, review garden basics through songs, write a health diary, calculate and compare prices based on nutrients, or build a model of the digestive tract. Through these activities students can learn where food comes from, how to make good food choices, and how to garden and compost. Background information provides a wealth of information for better understanding the nutritional and scientific content of activities. Each lesson is correlated to National Science Education Standards, grade level and curriculum content alignment. There are practical helps for preparation and literature links. Lessons are so clearly explained that it would not take much effort to generate labs to accompany the vast array of engaging explorations.
Source: NSTA Recommends
TASTING IN LIVING THINGS. Karen Hartley, Chris Macro, and Philip Taylor. Chicago, IL: Heinemann Library, 2000. 32 pp. ISBN 157572250-X. (E)
This book invites children to explore their own senses and to compare them with other animals. It includes suggestions for hands-on discovery activities. This book outlines the processes and structures involved in the human sense of taste. It also explores different mechanisms of chemical detection employed by other species. Photographs and illustrations are bright, clear, and appealing. It shows people of all ages, ethnic heritages, and disabilities.
Source: NSTA Recommends
101 QUESTIONS ABOUT FOOD AND DIGESTION THAT HAVE BEEN EATING AT YOU…UNTIL NOW. Faith Hickman Brynie. Frederick, MD: Twenty-First Century Books, 2002. 176 pp. ISBN 0761323090. (I, HS)
This comprehensive treatment of important topics in human nutrition and digestion covers topics adolescents need to understand, like vegetarianism, food additives, food cravings, and anorexia. These topics, which are seldom covered in life science books, are addressed in an appealing question-and-answer format. The writing style is clear and concise; however, knowledge of basic chemistry would facilitate understanding of some of the concepts. Readers learn what food is, how the digestive system works, and what causes certain bodily functions such as constipation, diarrhea, and burping. The book also addresses the relationship between food and health, covering topics like cholesterol, fiber, fast food, and butter versus margarine. Pathogenic conditions like vomiting, heartburn, gallstones, anorexia nervosa, and bulimia are included, as is food safety. The potential of certain foods for lowering cholesterol and preventing heart attacks and cancer is also discussed. The book includes source notes, a glossary, and a list of sources for further information.
Source: NSTA Recommends

Copyright © 2004 American Chemical Society