What you eat

Valorie Fisher

Book - 2019

"Valorie Fisher dives deep into the science of what we eat and where ingredients come from by exploring what happens behind the scenes of favorite, everyday foods like pizza, honey, milk, maple syrup, vegetable soup, and more! With the help of bold, eye-catching yet simple graphics, inquisitive minds will love discovering what makes popcorn pop, why bread rises, and how bees make honeycomb. Peppered with facts like how many eggs a hen lays in a year and how many gallons of sap it takes to make one gallon of syrup, readers will be fascinated by all the amazing things they never knew about the food they eat! Now You Know What You Eat also includes a glossary, a graphic about the food groups, as well as an introduction to vitamins and min...erals."--

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Instructional and educational works
Picture books
New York : Orchard Books, an imprint of Scholastic Inc 2019
Main Author
Valorie Fisher (author)
First edition
Item Description
"Pictures and answers for the curious mind" - cover.
Physical Description
27 pages : color illustrations ; 30 cm
Ages 4-7.
  • Vanilla ice cream
  • Milk
  • Oatmeal raisin cookie
  • Peanut butter & jelly
  • Maple syrup
  • Apple
  • Corn
  • Macaroni & cheese
  • Chocolate
  • Dill pickle
  • Lemonade
  • Yogurt
  • Vegetable soup
  • Egg
  • Pizza
  • Honey
  • Potato chip
  • What's on your plate
  • Vitamins & minerals
  • Words to know.
Review by School Library Journal Review

K-Gr 3--This vibrant book explains the provenance of many beloved foods (though meats are conspicuously absent). In addition to noting where ingredients such as maple syrup or chocolate can be found, the book delves into the science behind their extraction and creation into edible items. Fisher breaks down familiar foods like peanut butter and jelly, macaroni and cheese, and oatmeal raisin cookies into their most basic elements using photos, simple diagrams, and recipe-like instructions ("yogurt = milk + bacteria"). She also details the sources of milk and methods for procuring and processing it. VERDICT Browsers and those who enjoy almanacs and other nonfiction compendiums of miscellany will appreciate this work.--Lisa Taylor, Florida State College, Jacksonville

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by Kirkus Book Review

The sources and nutritional value of 17 commonly eaten foods are revealed along with additional nutritional information.The author/illustrator uses her "somewhat overwhelming collection of terrific tiny toys" to great advantage, starting with the cover. Layout and design include pleasing, alternating blocks of color on each page, with bold headings naming the foods. A handful of mathematical symbols easily show that white chocolate consists of milk chocolate minus cocoa mass and that the flour ingredient in a pizza crust comes from wheat. There is a long but crystal-clear path leading to the creation of a peanut-butter-and-jelly sandwich, including the source of grape jelly's pectin and how peanuts are roasted. In fact, the only confusing part of the book is the unnecessary page that instructs "How to read this book." Simple explanations of such processes as cheese making and honey production include fascinating asides such as: "Honeybees visit 2,000,000 flowers to make one jar of honey." The overall look is retro, but the content is decidedly contemporary. Care was taken to include diversity in the human dolls and in pointing out six animals, in addition to dairy cows, whose milk is used by human beings. The text is accessible and playful. The 17 highlighted food choices, as well as the brightly colored chart advising readers to eat from "five food groups at every meal," will be tolerable to vegetarians but not vegans.Fun and fundamental food facts. (index, charts, glossary) (Informational picture book. 5-10) Copyright Kirkus Reviews, used with permission.

Copyright (c) Kirkus Reviews, used with permission.