Lots of children don't know where their food comes from and a surprising number of adults aren't sure either! This fascinating book is packed with detailed illustrations and interactive flaps which lift to reveal amazing facts that bring the realities behind food production to life! This book is entertaining but will also teach a lot of facts children will need to know to make informed decisions about food later in life.

It is important for children to understand food - where it comes from, what's in it, and how it affects our bodies. This is an interactive introduction that traces food production from farm to fork, with lots of flaps to lift.

With over 90 flaps, the scenes in this colourful book show children where the food they eat comes from. They can discover food produced on farms, in the sea and in greenhouses, and the importance of wheat, rice and corn around the world. There's a map with flaps showing where the things we love to eat, including chocolate, olives and tea, come from.

"The volume comprises approximately 4,500 entries that represent the basic vocabulary of the Skiri language. To assist users, the introduction features a description of the Skiri sound system and an alphabet, as well as a short description of Skiri grammar that outlines the categories and constituent morphemes composing Skiri words. The first section of the dictionary presents entries arranged alphabetically by English glosses; the second section is arranged alphabetically by Skiri words and stems. Separate appendixes provide representative conjugations of Skiri verbs, a list of irregular verb roots, and charts of kinship terms."--BOOK JACKET.

What happens when you eat? From the very first bite, your food goes on an incredible journey inside you. Lift the flaps to find out about all the extraordinary things that happen when you eat.

Discusses activities astronauts do while they're in space.

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including: Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine Water- and fat-soluble vitamins and probiotics Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls) Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins Phytoestrogens and hormones, with chapters on anise oil and melatonin Tetrapyrroles, minerals, and trace elements Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin Sweeteners, salt replacers, and taste-modifying compounds Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.