On Lucy’s first day of second grade, she’s excited to meet her new teacher, Miss Flippo, and find out everything’s she’s going to learn about this year in school. And when Miss Flippo tells the class that they’re going to have their very own science lab, complete with lab coats and goggles, Lucy can’t wait to start exploring. But one thing is troubling her. The tree that sat outside her first grade classroom all year is gone. Where are the squirrels going to live? Inspired by her classroom lab, Lucy starts her own research mission to find out what happened to the tree, and then to lobby for the school to plant a new one. With the help of her cousin, Cora, and their new classmates, Lucy discovers that science is everywhere you look, and a lab can be anywhere you look. Launching a new chapter book series from IRA Children’s Book Award-winner, Michelle Houts, Lucy Saves Some Squirrels draws on STEM themes and is aligned with curriculum guidelines to bring a love of science to young readers, inspiring them to start their own labs and explore their world.

A substantially revised edition of Jon Elster's critically acclaimed book exploring the nature of social behavior and the social sciences.

The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control. Nuts and Seeds in Health and Disease Prevention is a complete guide to the health benefits of nuts and seeds. This book is the only single-source scientific reference to explore the specific factors that contribute to these potential health benefits, as well as discussing how to maximize those potential benefits. Organized by seed-type with detailed information on the specific health benefits of each to provide an easy-access reference for identifying treatment options Insights into health benefits will assist in development of symptom-specific functional foods Includes photographs for visual identification and confirmation Indexed alphabetically by nut/seed with a second index by condition or disease

Nuts have been long perceived as a high-fat, high-calorie food, best avoided or consumed in moderation. However, research is showing that tree nuts are cholesterol-free and contain unsaturated fats which can help lower the risk of heart disease. Nuts also provide essential nutrients such as magnesium, chromium, zinc, and manganese. Like all plant foods they are high in fiber and phytochemicals. This book examines ten popular tree nuts and describes each nut's compositional characteristics, lipid characteristics, effects of consumption on serum lipid profiles, as well as their phytochemicals and role disease prevention. In addition the book covers allergens and uses for non-edible parts.

On Lucy's first day of second grade, she's excited to meet her new teacher, Miss Flippo, and find out everything's she's going to learn about this year in school. And when Miss Flippo tells the class that they're going to have their very own science

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts. Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area. Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity Places focus on quality and safety in the production and processing of selected types of nuts

A rascally squirrel has an indoor adventure in a city apartment.