Agricultural Research Service. (1979). Composition of foods. U. S. Department of Agriculture.
Resource for Activity 1: Analysis of Salt in Snack Food.
American Chemical Society. ChemCom (Chemistry in the Community), 2nd ed. (1993). Dubuque: Kendall/Hunt Pub. Co.
Chemistry text developed by the American Chemical Society that links study of chemistry with contemporary societal issues.
American Public Health Association. (1965). Standard methods for the examination of water and wastewater. New York: American Public Health Association.
Resource for Activity 1: Analysis of Salt in Snack Food. Address: American Public Health Association, 1740 Broadway, New York, NY, 10019
Bergandine, D.R., Jones, L. and Frederick, B. (1991, March). The chemistry of fitness. The Science Teacher, 29-32.
Blumenthal, D. (1990, May). Red no. 3 and other colorful controversies. FDA Consumer, 24(4), 18-21.
Resource for Activity 2: Chromatographic Comparison of M & M® Candy with Reese's Pieces®.
Bodanis, D. (1986). The secret house. New York, NY: Simon and Schuster.
Committee on Chemistry and Public Affairs. (1980). Chemistry and the food system, Washington, DC: American Chemical Society.
Report generated to enhance public understanding of the food system from farm to table. The report describes how chemical substances have provided benefits in production, storage and processing of foods; it also includes some of the disadvantages, problems and risks involved.
Damon, G. E., and Javssen, W. F. (1973, July-August). Additives for eye appeal. FDA Consumer, 7(6), 15-18
Resource for Activity 2: Chromatographic Comparison of M&M® Candy with Reeses Pieces®.
Eckstein, E. F. (1980). Food, people, and nutrition. Westport, CT: AVI Publishing Co.
Unique nutrition textbook that includes approaches to nutrition on the whole body level, the cellular level, and the life cycle level. Questions regarding malnutrition in a land of plenty raise societal issues that would make interesting research problems and discussion topics.
Florman, M., and Florman, M. (1990). Fast foods eating in and eating out. Yonkers, NY: Consumers Union.
Friedstein, H.G. (1983). Basic concepts of culinary chemistry. Journal of Chemical Education, 60, 1037.
Hillman, H. (1989). Kitchen Science. Boston, MA: Houghton Mifflin.
Compendium of information for cooks written in a catechism question-and-answer style. Questions range all the way from the best way to kill a lobster to causes of discoloration of foods. Some chemical names, but no formulas.
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