Why does yeast make bread rise? Why is sugar not really good for you? Why do some people like broccoli . and some people don't? The answers to all those questions--and more--are in science . and in this book. Science is a huge part of how food is made and what your body does with it. Inside, discover more ways that science and food interact. And it's not just food-- science is all around us, every hour of every day. Discover more ways that science is a part of our lives in SCIENCE 24-7! Each title in this series contains color photos, diagrams explaining key science concepts, hands-on activities, and back matter including: an index, further reading lists for books and internet resources, and a series glossary. Mason Crest's editorial team has placed Key Icons to Look for throughout the books in this series in an effort to encourage library readers to build knowledge, gain awareness, explore possibilities and expand their viewpoints through our content rich non-fiction books.

Key Icons are as follows: Words to Understand are shown at the front of each chapter with definitions. These words are then used in the prose throughout that chapter, and are emboldened, so that the reader is able to reference back to the definitions- building their vocabulary and enhancing their reading comprehension. Sidebars are highlighted graphics with content rich material within that allows readers to build knowledge and broaden their perspectives by weaving together additional information to provide realistic and holistic perspectives. A Series Glossary of Key Terms is included in the back matter contains terminology used throughout the series. Words found here broaden the reader's knowledge and understanding of terms used in this field.