Food Chemistry
Targeted Grade Level -- 5
Developed by National Science Resource Center
Distributed by Carolina Biological Supply Company

Food Chemistry Module Overview

In Food Chemistry, fifth-graders explore basic concepts related to food and nutrition. They set up their own classroom laboratory and perform physical and chemical tests to identify the presence of carbohydrates, fats, and proteins in common foods. Some of the tests are relatively simple and produce "yes-or-no" results; others require multiple steps. Still other tests, such as the glucose test, produce results that require interpretation. Through readings, students discover how proteins, fats, and carbohydrates, as well as vitamins, are related to good health. They also learn how to interpret food labels. In a final challenge, students apply their knowledge and skills to analyze the nutritional components of a marshmallow.


Descriptions of the Science and Technology for Children tm (STC) units © 1997 National Academy of Sciences. Reproduced with permission from the National Science Resources Center (NSRC), Washington, DC. For more information about the STC tm program and other NSRC programs and activities visit the NSRC web site. For information on ordering the STC tm curriculum visit the Carolina Biological Supply Company web site.

These module web pages were initially created by Ingrid Rebman of Julian Harris, Decatur City Schools, and Pat O'Shields of Chestnut Grove, Decatur City Schools with additions and revisions by Reba Turk, Lacey's Spring Elementary School, Morgan County Schools, and Barbara Harris, Scottsboro City Schools. Please address comments or questions to hasp@dcs.edu

 

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