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Summary
Summary
Since their introduction to the American public in the 1980s, chicken nuggets have become one of the most popular fast food options. The question of "are chicken nuggets actually a good choice for kids?" is still looming with the "all white meat chicken" and "no trans fat" labels hitting the market. This volume explores what's really in those molded nuggets that kids adore. Easy-to-follow text explains the science behind preservatives, fillers, and healthy and unhealthy fats. Sidebars offer fun facts that children can use to relate the facts and figures to the world around them.
Reviews (2)
School Library Journal Review
Gr 2-4-Readers are introduced to the production of over-processed, high-calorie, preservative-filled fast foods as well as their historical origins, preparation, and ingredients in these focused volumes. Sullivan discusses the health risks of overeating and the need to monitor calorie input and output, the differences between natural and artificial preservatives, and how to read nutrition fact labels. Suggestions for healthier versions of the featured foods (such as topping a hot dog with vegetables or using whole-wheat buns for hamburgers) are included. Clean, captioned, color photos break up the texts. With a message that fast food is best enjoyed in moderation, these no-nonsense titles will get kids thinking before they bite. (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Booklist Review
Tasting good does not always mean a food is good for us, Sullivan writes. That could very well introduce any volume in the What's in Your Fast Food? series, which takes on hot dogs, pizza, soda, and more. The invention of the chicken nugget is attributed to Robert Baker in the 1950s, though it wasn't until the 1983 McDonald's menu item that the dish caught on. Missing from the photos of yummy-looking nuggets and exercising kids are the infamous Internet shots of the pink goo that goes into making nuggets; the closest things we get are a sterile shot of a chicken-processing plant in China and a description of how machines mash up parts and push them through a strainer to create a soft paste. The overall message, though, is clear. Deep-frying, preservatives, cholesterol: bad. Learning to read nutrition labels: good.--Kraus, Daniel Copyright 2010 Booklist
Table of Contents
| Introducing Chicken Nuggets! | p. 4 |
| Nugget Beginnings | p. 6 |
| Coot Chickens | p. 8 |
| Making Chicken Nuggets | p. 10 |
| Deep-Frying | p. 12 |
| So Much Corn! | p. 14 |
| The Extra Stuff | p. 16 |
| Protein Power and Salty Sodium | p. 18 |
| Reading Labels | p. 20 |
| Making Healthy Choices | p. 22 |
| Glossary | p. 23 |
| Index | p. 24 |
| Web Sites | p. 24 |
