The purpose of this book is to entice children to learn about the origins of their food. It shows how wheat becomes bread-and, more importantly, what's used along the way to bring wheat from the field to the table. Readers explore how many everyday foods are made from wheat and learn that some of the chemicals used in growing and harvesting can remain in the flour.
What's Really in Our Bread? helps readers connect diet and health at home and in the community-and how they can take active steps to raise awareness for positive change.
Ages 8-12