Fat Teacher Resources

Find Fat educational ideas and activities

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Students 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 examine the fats found in foods. For 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.
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.
The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.
Students listen to a view a "Jack Sprat Could Eat No Fat" poster and vocabulary. They sing the "Jack Sprat" song, review vocabulary and vocabulary applications. Afterward, they chant the nursery rhyme as well as sing it.
Students examine how the diet industry is contributing to our frustration over unwanted pounds. They identify the part fat plays in their diets and determine if they live in a food toxic environment.
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.
Learners investigate which foods contain the most fat. In this nutrition instructional activity, students are introduced to the role dietary fat plays in our diet through various activities. Learners 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.
Students 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. Students determine what kind and amount of physical exercise would be needed to burn off the same number of calories from this snack food.
A fantastic presentation with great images should improve student understanding of lipids and their involvement in the body.  The chemistry of different fats, phospholipids, and steroids are explained. Additionally, the specific uses, interactions, and complicating factors of most compounds discussed.
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.
A fantastic presentation with great images should improve student understanding of lipids and their involvement in the body.  The chemistry of different fats, phospholipids, and steroids are explained. Additionally, the specific uses, interactions, and complicating factors of most compounds is discussed.  This is the student version, used to accompany a full PowerPoint, which is also on our site.
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.
Students 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 activity, 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 activity has 1 graphic organizer, 13 short answer and 14 fill in the blank questions.
Students identify the health benefits of drinking milk. In this nutrition lesson, students bring in caps from their milk containers at home and identify the types of milk, such as low-fat, whole, or skim milk. Students create a bar chart for the different types of milk and research how calcium impact the human body.
Students compare the different types of milk. In this adult health lesson plan, students examine the label and determine which is the healthiest. They discuss ways to switch from high fat to lower fat milk.
Pupils 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.
Students 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.