In this article, the author describes ten nonfiction books she recommends for adults: (1) "My Reading Life" (Pat Conroy); (2) "Nothing to Envy: Ordinary Lives in North Korea" (Barbara Demick); (3) "Learning to Die in Miami: Confessions of a Refuge Boy" (Carlos Eire); (4) "The Perfect Shape + The Perfect Sauce =…

Background: Soyfoods provide healthful options for school breakfasts and lunches that are lower in saturated fat, cholesterol, fat, and calories and can help meet demands for vegetarian choices. Researchers tested acceptance of soy-based options substituted for popular lunch items with a diverse student population. Methods: Researchers conducted a…

The recently released document "A Framework for K-12 Science Education: Practices, Crosscutting Concepts, and Core Ideas" emphasizes the importance of engaging students in practices of science and engineering to help them understand how scientific knowledge about the natural world develops. The document identifies eight essential…

The influence of lexical stress and/or metrical stress on spoken word recognition was examined. Two experiments were designed to determine whether response times in lexical decision or shadowing tasks are influenced when primes and targets share lexical stress patterns (JUVenile-BIBlical [Syllables printed in capital letters indicate those…

In this article, we report on an experiment designed to improve the learning of metabolic biochemistry by nutrition and medical undergraduate students. Twelve students participated in a monitored lunch and had their blood extracted for analysis: (1) before lunch; (2) 30 min after lunch; and (3) 3 h after lunch. The subjects were divided in two…

While American Indian language reclamation efforts are often motivated by a desire to learn and embrace traditional culture, they generally occur within multicultural populations in which community members speak the dominant group's language(s), practice its ways, and use contemporary technologies. For this and related reasons, some mixture of the…

A prominent theme permeating national science education reform reports such as the "National Science Education Standards" (National Research Council [NRC], 1996) and "Project 2061: Science for All Americans" (Rutherford & Alhgren, 1990) recommends the incorporation of cooperative learning in the science classroom. Although…

Presents a predator-prey simulation which involves students in collecting data, solving problems, and making predictions on the evolution of prey populations. Provides directives on how to perform the chi-square test and also includes an Applesoft BASK program that performs the calculations. (ML)

Presents hands-on science activities that help young children learn about the five senses and connect different aspects of the early childhood curriculum. (JRH)

Describes an activity that focuses on the question: How hard is it to break spaghetti noodles? Students design their own experiment that involves hanging a cup of pennies from a piece of spaghetti by a paper clip and investigate how many pennies the noodle can support without breaking. (DDR)

Discusses the characteristics and benefits of the Nebraska Operation Chemistry (NOC) summer workshops. Provides a brief overview of the workshops and the 11 instructional modules. (DDR)

Presents an elaboration of the "Dancing Raisins" activity, that features a discrepant event. Ingredients in the stew include baking soda, water, vinegar, raisins, pasta, popcorn kernels, and food coloring. (PR)

Presents a hands-on activity for children to build and take home a basic model of the human skeletal system. Describes how to make "noodle people" from ordinary materials including pasta, pipe cleaners, straws, and margarine tub lids. (NB)

Presents learning activities for children at home or in school using food as an educational tool. Activities are organized by food category: bread/pasta/rice, cereal/popcorn, cookies/desserts, candy, fruit/vegetables, all food. Each category includes a list of related books. (KB)

Discusses the thermodynamics of heating and boiling water, including the mechanics of bubble formation. Indicates that when salt was added to boiling water (when cooking pasta) the water temperature rose less than a degree, concluding that salt serves only as a seasoning. (Author/JN)