Carolyn Fisher

Hauska, fiksu ja omaperäinen tapa opettaa lapsille mittayksiköitä! Kun Supersaurus väittää olevansa maailman pisin eläin, sinivalas on eri mieltä. Kumpikin haluaa todistaa olevansa pidempi, kunnes paikalle saapuu mittarimato - joka sattuu olemaan täsmälleen tuuman mittainen - ja ehdottaa, että se mittaisi molemmat. Eläimet suostuvat, ja häviäjä lupaa tarjota voittajalle lounaan. Mittarimato mittaa sinivalaan pituudeksi 1300 tuumaa, mutta mittaaminen vie niin kauan, ettei se ehdi mitata Supersaurusta. Onneksi paikalle saapuu tuhatjalkainen, joka on täsmälleen senttimetrin pituinen ja valmis mittaamaan kaikki 3302 senttimetriä Supersaurusta. Hienoa! Paitsi että senttimetrit ja tuumat ovat eri mittayksiköitä... Saavatko he koskaan selville, kumpi on pidempi? Palkittu kirjailija ja kuvittaja Carolyn Fisher esittelee kekseliään ja ainutlaatuisen tavan opettaa mittayksiköitä lapsille. Kirja sopii monipuolisesti eri oppiaineisiin - matematiikkaan, luonnontieteisiin sekä tunne- ja vuorovaikutustaitojen opetukseen - ja on erinomainen valinta opettajille, jotka haluavat yhdistää matematiikkaa ja tunneoppimista. Kirjassa käsitellään sekä metrijärjestelmää että tuumamittaa, ja sen sisällön on tarkistanut matematiikan opetussuunnitelman asiantuntija. Lopusta löytyy lisätietoa kirjan eläimistä ja erilaisista mittayksiköistä.

A funny, smart and delightfully original way to teach kids about units of measure. When Supersaurus claims to be the longest animal, Blue Whale begs to differ. The two animals debate who is longer until Inchworm (who happens to be exactly one inch long) enters the scene and offers to measure them both. The animals agree and decide the loser will treat the winner to lunch. Inchworm inches along the entire length of Blue Whale, who measures 1300 inches long. But the measuring took so long that Inchworm has no time to measure Supersaurus. Luckily, Centipede (who happens to be exactly one centimeter long) offers to measure all 3302 centimeters of Supersaurus. Great Except centimeters are different units of measure from inches. Will the two ever figure out who won? Award-winning author and illustrator Carolyn Fisher delivers a new and incredibly original way to introduce measurement to kids. The book has cross-curriculum applications in mathematics, life science and social-emotional learning, and is the perfect choice for educators looking to combine math and social-emotional learning in the classroom. The content covers both metric and customary systems and has been reviewed by a math curriculum expert. Back matter includes more information about the animals in the book and about other units of measure.

There are many things we will learn growing up. Dealing with bullying is one of them. Never make fun of others because they may look different. God made each of us different and that's why we are each special in His sight.

Join Ellie, a skin cell who lives on the derri re of a Boston Terrier, as she tells readers all about the amazing cells that make up every living thing on Earth. Did you know that every human is the proud owner of 37 trillion cells? (Give or take a few trillion.) They're the itty-bitty building blocks that stack together to make you, you Join a smart and silly skin cell named Ellie as she explains what a cell looks like, what a cell does, how cells divide and multiply, and much, much more in this fascinating and funny nonfiction picture book.

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.