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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 whats 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.
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“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. Grades 3-5. --Daniel Kraus
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Book Description PowerKids Press, 2012. Condition: New. book. Seller Inventory # M1448863759