Most of us know there are three types of fats: unsaturated, saturated, and trans-fats. The good and bad are clearly explained in this book. Not as well known is that vegetables are grouped into five groups, but it makes sense. For example, dark green vegetables are in the first group and have different phytochemicals, vitamins, and minerals than potatoes, which are in group two. The twelve tips are easy enough to understand. There is a great deal of information in these pages and many factoids that are fun to learn. In the explanation of proteins readers learn that amino acids are linked together to form important proteins. There are twenty-two amino acids—nine are essential and thirteen that our bodies can synthesize from other foods. The photographs of the foods are beautiful and worthy of healthy food porn. Reading the food label is another trick to learn what may have been added to the food or if it is processed. Packaged foods often have added ingredients to extend shelf life; but many times these foods that have added sugar, artificial ingredients, trans-fats and extra salt are unhealthy. This is a great book for information or to start research. The “Think About It” questions are excellent springboards to critical thinking. Reviewer: RevaBeth Russell; Ages 8 to 12.
