Sugars

School Library Journal

Gr 3-6-These attractive series entries have large, full-color photos, illustrations, and tables. Each volume includes a brief discussion of its subject, simple science experiments, and recipes. Inglis looks at the history and dietary benefits of Fiber, and suggests ways to increase its intake. In Proteins, she further delves into amino acids, and how to get the proper amounts, especially for vegetarians. Nottridge discusses Additives in processed foods: the emulsifiers, stabilizers, antitoxidants, colorings, flavorings, and enhancers they contain. The art of reading food labels is emphasized throughout all six books, but is treated in special detail here. In Fats, the author explains saturated vs. unsaturated products, cholesterol, heart disease, and exercise; a self-quiz helps readers rate their fat intake. The various forms of Sugars and the ways they are made are discussed. In Vitamins, their sources and functions are covered, including RDAs and supplements. Boldface type is used for words included in glossaries. These titles will be excellent for reports, but will also be of interest to health-conscious students. Those desiring nutritional information in a single volume should look to Michael Jacobson and Laura Hill's Kitchen Fun for Kids (Holt, 1991), which also has a wealth of recipes suited for younger readers, or Brian Ward's Diet & Nutrition (Watts, 1987).-Joyce Adams Burner, formerly at Spring Hill Middle School, KS