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- Sabrina F., Special Education Teacher
- Fairfax, VA
Carbohydrates Teacher Resources
Find Carbohydrates educational ideas and activities
Chef Jamika is at it again, highlighting math and science in her cooking demonstrations. In this episode, ratios and fractions are introduced within the main topic of carbohydrates and the direction for making succotash! The general molecular makeup and nutritional role of carbohydrates are explained, specifically for glucose, fructose, and cellulose fiber. This is a video that your viewers will definitely benefit from!
Suitable for any biochemistry unit, this worksheet helps learners summarize what they know about carbohydrates. They explain the elements found in carbohydrate molecules, the roles carbohydrates play, and the chemical structure of different sugar molecules. They even discuss the special materials, cellulose, and chitin. Assign this as a review prior to giving a quiz on the topic.
Give biology or chemistry or biochemistry learners a good serving of carbohydrate with this PowerPoint. They will view slides that differentiate among monosaccharides, disaccharides, and polysaccharides. They learn how starch and glycogen are broken down by hydrolysis reactions. Additionally, they discover the characteristics of cellulose and chitin. This is a compact collection of slides, but valuable for introducing learners to carbohydrates.
Within the setting of a crime scene investigation, biochemistry beginners analyze organic compounds as a means of determining "Who dunnit." They use a brown paper test for lipids, glucose test strips and iodine to identify carbohydrates, and Biuret reagent for proteins. They apply what they experience to the lunch remains of the suspects in order to solve the mystery of who stole Jerell's iPod. The procedures, data tables, and evaluation questions are well-written, making this an A+ activity.
Students calculate the amount of carbohydrates, protein and fat in a meal. In this consumer math instructional activity, students choose a day's worth of meals and calculate the amount of carbohydrates, protein and fat consumed. Students compute the number of calories and the proportion of necessary nutrients in the diet.
Blend chemistry with cooking in this exploration of polymers, carbohydrates, and food science. Experimenting with gelatin produces concrete examples of the bonding and ploymerization discussed in the lesson. Copious, comprehensive teacher resource links are attached, so give yourself time (and don't give up!) to read and digest the information if chemistry is not your strong suit.
Students examine their personal eating habits and determine how to improve them. In this adolescent healthy diet lesson, students identify the macro-nutrients in food that provide the body with energy; carbohydrates, protein, and fat. They look at the role of vitamins and minerals play in healthy growth. They complete a breakfast diet survey and compare their diet with Canada's Food Guide as an assessment.
Fifth graders investigate the nutrition in rice. In this rice lesson, 5th graders discover that rice is a great source of energy. Students compare foods to rice to see the differences in the nutritional value. Students classify foods in to simple and complex carbohydrate groups.
The feedback mechanisms of metabolism of a variety of substances in the human body. Carbohydrates, lipids, amino acids, and their derivatives are explained. The biochemistry required to explain the metabolic balance and feedback controls according to the cells' needs will be very useful to a high level biology pupil.
Ninth graders examine the structure and function of biomolecules. In this food molecule lesson plan, 9th graders will examine various types of biomolecules such as carbohydrates, lipids, proteins, and nucleic acids. They will analyze nutrition facts on food labels and draw the respiration and photosynthesis stages of biomolecules.
Students study chiral molecules and why they are important in carbohydrate and protein chemistry. They determine the different biochemical properties of molecules. They watch a teacher lead multimedia presentation and build models before designing a slideshow of their own.
Learners analyze nutritional information from a label. In this middle school mathematics lesson, students use percentages and proportional reasoning skills to create three nutritious lunch menus. Learners calculate the percentage of fat, carbohydrates and protein is a serving to determine if a snack is nutritious.