Fat Teacher Resources

Find Fat educational ideas and activities

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An animated fat molecule explains how some fats are beneficial and some are harmful. He describes triglyceride molecules and how the chemical bonding or overall shape determines the health value of each individual type of fat. This vibrant video has a variety of applications; use in a nutrition lesson for your health class, in your biochemicals lesson for biology, or in a lesson on chemical bonds in your chemistry class.
Young scholars examine nutritional information on various food labels and then consider the nutritional value of the foods in their own diets. They create posters illustrating their diets "before" and "after" they considered their fat intake.
Students simulate the clogging of an artery with cholesterol by creating a paper towel roll model of an artery. They discuss the three types of cholesterol and their effects on the heart then they compare the fat and cholesterol content in different foods.
Students investigate which foods contain the most fat. In this nutrition lesson, students are introduced to the role dietary fat plays in our diet through various activities. Students compare snack foods and analyze the fat content in each food. This lesson plan includes various extension activities involving predicting and comparing the nutritional value in snack foods.
High schoolers evaluate snack foods based on calories and fat. In small groups, they use this information to make informed and wise food choices. Students graphically represent the fat in a food by measuring the equivalent of the food fat with shortening. High schoolers determine what kind and amount of physical exercise would be needed to burn off the same number of calories from this snack food.
Students explore fats in foods. In this personal health and nutrition lesson, students view a Frontline video segment, examine the role fat plays in their personal diets, and develop plans to eliminate fats and implement exercise into their diets.
Find the fat and sugar content in foods in lesson designed to teach math and nutrition at the same time. Learners read food labels and convert grams to teaspoons in order to observe how much sugar is in a product. They also use fast food menus to convert percentage of fat into teaspoons of shortening.
Learners study fats as a necessary part of a balanced diet. They match foods with visuals showing the amount of fats in each. They compare lunches and how substitutions of various foods can effect the fat content of each meal.
How much fat is in this? Scholars first read some background information on the caloric content of fats versus carbohydrates, and then use that knowledge to analyze foods they regularly eat. They will look at 5 package labels for the nutritional information and complete how much fat is in each serving. Then they find the total number of calories from fat per serving and multiply that number by 9 calories. Students also find the percentage of fat from calories.
In this fats worksheet, students review what fats are made up of, where fats come from, and how our body uses fats. Then students access a website to compare good fats and bad fats. This worksheet has 1 graphic organizer, 13 short answer and 14 fill in the blank questions.
Students bring in their fat diaries and work in pairs to calculate their average fat intake per day during the week of data collection. The whole class gathers to calculate their total fat intake and average fat intake per student per week and per day.
Young scholars take home a fat diary and, with the help of their parents, keep track of how much fat they ingest every day. The fat diary should include entries for each day, as well as items eaten, servings, and total fat intake.
Students examine the fats found in foods. In this nutrition lesson, students identify the types and amounts of fats found in foods as they research food labels and the Internet. Students classify the fats and record their data.
Students, testing various foods for fat content by rubbing food samples on paper. Students identify what and who the US Food and Drug Administration is in reference to the Food Pyramid. Students write the name of each food brought in to class in the appropriate pyramid space for each of the food groups. Students monitor TV commercials and make lists of snack foods advertised between 5 and 7 p.m. on weeknights or on Saturday morning.
Students demonstrate an understanding of the Five-Number Summary and Box-Plots after analyzing data from nutrition labels, forming a hypothesis and supporting it. They decide if there is a significant difference between reduced fat and regular food.
Students explain the role calcium plays in the body. In this health science lesson, students compare the calcium content in different foods. They perform a taste test on different types of milk and rank them according to fat content.
Students investigate foods containing protein. In this protein instructional activity, students explore lesser known foods that contain protein.  Students collaborate and explore menus from fast food restaurants analyzing fat content.  Students construct a menu of low fat foods from various restaurants.
What are carbohydrates, proteins, and fats? What kinds of foods have these components? Here's a nice introductory lesson on foods and calories that will answer these, and many more questions 
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.
Fourth graders examine the fats in foods. In this healthy diet science investigation lesson, 4th graders conduct an experiment in which grease spots from snack foods are observed in order to determine fat contents in the foods.