Dyes aren't just for fabrics--colorants have been added to food for centuries to enhance its appearance. This monograph and teaching guide investigates both the compounds that give foods their natural color and synthetic colorants currently approved for use in foods. Problem-solving inquiry based activities involve high school level students in…

Ten adults with mild mental retardation used color-coded food photographs and meal code cards to plan nutritionally balanced meals. Subjects spent an average of nine minutes to plan three meals. Errors, which were primarily omissions, occurred mostly in food groups requiring four servings daily. (JDD)

Describes three teaching activities used in the Chemistry for Kids program which focus on how esters are chemicals partially responsible for the flavor of foods. Includes a discussion of a demonstration involving role-playing, a set of taste tests, and an activity using chewing gum to investigate odors in food. (TW)

The modern language curriculum guide for grades K-6 is designed to correlate with Checkpoint A of the New York State Syllabus. It presents major topics, listing instructional objectives, functions, skill areas, suggested instructional materials, suggested activities, cultural content, and games, songs, and puzzles. Introductory sections outline…