Chemistry of Cooking

CONTENTS OF CURRICULUM UNIT 17.04.09

  1. Unit Guide
  1. Introduction
  2. Demographics
  3. Rationale
  4. Teaching Strategies
  5. Classroom Activities
  6. Appendix
  7. Teacher Resources
  8. Bibliography

Salt and Health – It’s not fair!

Shirley Paulson

Published September 2017

Tools for this Unit:

Bibliography

  1. Prevalence of hypertension among Navajo Indians: findings from the Navajo Health and Nutrition Survey
  2. Diabetes on the Navajo Nation: what role can gardening and agriculture extension play to reduce it?
  3. Prevalence of hypertension among Navajo Indians: findings from the Navajo Health and Nutrition Survey
  4. Salt's Effect on your Body
  5. Shaking Out the Facts about Salt
  6. Wolke, Robert L., Parrish, Marilyn.  What Einstein told his Cook?  New York. 2002.
  7. Why do they add Iodine to Table Salt?
  8. How Food Preservation Works
  9. Salt Usage by Native American in the Southeast
  10. A Brief History of Salt
  11. Team Real Salt: A brief history of salt
  12. Taste
  13. The Difference between Kosher Salt, Sea Salt, & Table Salt
  14. Wolke, Robert L., Parrish, Marilyn.  What Einstein told his Cook?  New York. 2002.
  15. Field, Simon.  Culinary Reactions: The Everyday Chemistry of Cooking.  Chicago Review Press. 2012
  16. How do salt and Sugar prevent microbial spoilage?
  17. Dietary Guidelines for American 2015-2020: Sodium Healthy Intake Page 53
  18. Video: Himalayan Salt
  19. Health Risks and Diseases related to Salt and Sodium
  20. Cortez's Bluebird Flour stands up to the test of Frybread
  21. What is baking powder, and how does it work?
  22. Frybread Nation: A Tragic Necessity
  23. Prevalence of hypertension among Navajo Indians: findings from the Navajo Health and Nutrition Survey
  24. Akhavan, Nancy.  The Nonfiction Now Lesson Bank.  Grades 4-8: Strategies and routines for higher-level comprehension in the content area.  Corwin Company.  SAGE Publishing. 2014.  Page 32-33.
  25. Salt Up Close and Personal
  26. Science: A Closer Look.  Macmillan/McGraw-Hill Education.  McGraw-Hill Companies, Inc. New York. 2002.
  27. Elements of Chemistry: The Periodic Table
  28. What happens when stuff dissolve?
  29. What is the difference between salt & sodium?
  30. Sodium: Look at the Label
  31. What do the Daily Value numbers mean on food labels?
  32. Prevalence of hypertension among Navajo Indians: findings from the Navajo Health and Nutrition Survey

Comments:

Add a Comment

Characters Left: 500

Unit Survey

Feedback