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- Grade Range
- 9th - 12th
- Rating
Students research and define nutrition. They choose a definition of nutrition or a nutritional theme around which they design a restaurant. This activity helps students answer the question "What is a nutritionally balanced meal?" Full Review »
- Grade Range
- 3rd - 5th
- Rating
Students practice reading food labels and determining the correct number of grams of fat and carbohydrates in a single serving. They work on improving dribbling skills during the task. Full Review »
- Grade Range
- Kindergarten - 5th
- Rating
Students become familiar with the food guide pyramid, demonstrate a proper use of scissors and handling of glue materials, and explore the importance of eating healthy foods. Full Review »
- Grade Range
- 4th - 7th
- Rating
Students explore their understanding of basic daily nutritional needs. They calculate the percentage of daily needs met in their current diet. Full Review »
- Grade Range
- 2nd - 5th
- Rating
Students access a variety of resources on the Internet regarding cooking and safe food preparation. They explore recipe databases, read articles about preparing nutritious meals, play interactive games, and take a worldwide table manners quiz. Full Review »
- Grade Range
- 4th - 5th
- Rating
Students examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students examine the dietary guidelines for Americans to follow for good health. Using the guidelines, they discuss how nutrition and food affect the well being of individuals and families. They research current and emerging technologies and how they affect one's decisions to make good food choices. They work together to create a pamphlet showing the guidelines. Full Review »
- Grade Range
- 6th - 12th
- Rating
Students discuss how bacteria contributes to a variety of food products. They evaluate efforts to market food products supplemented with specific types of beneficial bacteria called probiotics. Students investigate the differences between regular yogurt and yogurt advertised as probiotic and participate in a taste test. Finally, students write letters to the Food and Drug Administration making suggestions about how they can improve their regulation of the developing probiotic market. Full Review »
- Grade Range
- 6th - 8th
- Rating
Students examine the primary controllable and uncontrollable factors that put one at greater risk for developing heart disease. Through discussion, research, physical tests, and questionnaires they determine whether or not they are at risk of some day having a heart attack. They explore how to make lifestyle choices that encourage good cardiovascular and general health. Full Review »
- Grade Range
- 7th
- Rating
Students evaluate various foods to determine if they should be included as a WIC food. They create, after studying the food pyramid and the WIC food list, a healthy menu for two days. Each student also makes comparative graphs of the amounts of certain types of nutrients in foods. Full Review »
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