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Fat Teacher Resources
Find teacher approved Fat educational resource ideas and activities
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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.
Turn your class loose to experiment with the different fat content in skim milk, whole milk, half and half, and heavy cream. This is a visually vibrant experiment, as learners drip food coloring on the surface of the products and measure how far it spreads. The procedure was written up by an education student, so it is not refined, but the activity would be useful in a health class when studying fat content in foods or in a biology class when studying hydrophobic molecules or fats.
How do you read a nutritional label? Help high schoolers practice reading nutritional labels on foods so they can calculate the calories in different types of foods. They will also examine the effects of fat on the body and the link to disease. In the end, they will participate in an experiment to increase their knowledge of healthy food options.
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.
A very factual overview of animal nutrition fills the 65 slides of this collection. General requirements are explained: water, protein, carbohydrate, fat, minerals, and vitamins. A definition of digestion is also given, along with a comparison of the monogastric and ruminant digestive systems. There are no diagrams or photographs to accompany the information in these slides. They can be used in a biology or agriculture course.
For this nutrients worksheet, learners test 5 items for specific nutrients. The nutrients they test for are carbohydrates, fats, vitamin C, and proteins.
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 identify the fat content in foods. In this nutrition lesson, students review the food pyramid and identify foods that are low in fat. Students create a low-fat dessert by using fruit.
Students identify the health risks associated with trans fats. In this adult health lesson, students examine food labels for hydrogenated oils content. They discuss the benefits and sources of omega-3s.
Students investigate the fat content in foods. In this nutrition lesson, students analyze their favorite snack food labels and identify the amount of fat in them. Students use Excel software to display the data.