Fat Teacher Resources
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Students observe the presence of starches and fats in different foods. In this science lesson plan, students distinguish between a food that contains starch and a food that contains fats, define the terms starches and fats, and classify foods as starches or fats.
In this worksheet on fats, learners complete a set of instructions to determine the fat content of food by seeing if "greasy spots" are left on paper bags after food is rubbed on them. Students then complete a chart of information.
In this identifying foods with hidden fat worksheet, students use pictures plus letters and words to determine the names of the foods. Students write 3 answers.
Young scholars examine how fat, sugar and salt is manufactured and placed in prepared foods. In this food additives lesson students complete a lab activity and fill out a worksheet.
Students learn about health by creating healthy snacks, healthy menus, and recording their fat intake with certain foods. In this health lesson plan, students also focus on how exercise can help them stay healthy and loose unhealthy weight.
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 analyze a variety of cooking oils to determine the amount and types of fats included in each.
Students are introduced to the characteristics of fats and their function in the body. In groups, they make a reduced fat recipe of chicken fingers and discuss other ways to reduce fat in their diet. To end the lesson, they identify the various sources to get fat in their diet.
Students analyze the American diet and the amount of fat content that we choose to include in our food. Eating habits are monitored and results compared to the recommended amounts.
Young scholars describe the properties of carbohydrates, proteins and fats. In this health science lesson, students identify food sources where these nutrients can be found. They explain how they affect our body.
Students investigate the importance of fat in the diet. They determine the difference between solid and liquid fat. They examine food labels to identify the ones that contain fat.
In this fat worksheet, students answer 13 questions about body image, weight, perception of what is fat and eating disorders.
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.
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.
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.
Students determine the heat of combustion of ethanol, chicken fat and octane. In this energy lesson students complete an experiment and determine which substance would make a better gas additive.
Students investigate dietary guidelines and the food guide pyramid. They prepare various versions of pasta and muffins, and compare the taste, calories, fat, and cholesterol content.