Food Chemistry
In Food Chemistry, students 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 starch, glucose, 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.

Goals
Unit Overview
STC Meets the Standards
[Sample Lesson]
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Science Reading Resource

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