Fat Teacher Resources
Find Fat educational ideas and activities
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Students examine the food that they eat and choose snacks that are healthy and low in fat. In this healthy food lesson plan students keep a food log of what they ate, graph the results and experiment with food to see which foods are high in fat.
Students are in two groups the "fat cells," are a group of 2 or 3 taggers, the rest of the class is lean body tissue. Students have two areas in the gym that are safe zones (nutrition and rest). Students who enter the nutrition zone have to name a nutritional food to be able to remain for the full 15 seconds. When lean body tissue is tagged, they become the fat cell and a chaser.
Young scholars research fat and calorie content of various food items at 12 popular fast-food restaurants. They compare the foods and create a day's worth of healthy menus using food from those restaurants.
Twelfth graders describe the relationship between fatty acids and fats. They indicate component parts of a fat molecule. They debate the use of anabolic steroids in athletes.
Students use different Internet websites to help get an idea of daily calorie intake and fat grams intake from a normal fast food meal.
Students practice reading food labels and determining the correct number of grams of fat and carbohydrates in a single serving. They work on improving dribbling skills during the task.
Second graders examine nutritional value of foods they eat and find they contain a variety of things such as nutrients, vitamins, fats, and sugars.
First graders experiment with fat content by analyzing snack foods. They learn what makes up a nutritious snack.
Students bake a variety of cakes experimenting with the amount of fat and fiber in each. They sample the cakes and compare the effects of differing ratios.
Fourth graders use mathematics to conduct a simple investigation in a real world context. Students discuss healthy food choices, with specific attention to the role of fats in a healthful diet.
Pupils read product labels, compare fat, sodium, and sugar contents of various food items. They work with a partner and often employ the assistance of the deli and bakery managers in a supermarket.
This experiment can be used as a pre-assessment to see what experience and knowledge the high schoolers have in preparing pies. They identify the difference in taste, flavor, texture and appearance as they substitute different ingredients for the fat and flour as compared to the standard recipe. Students experience preparing a pie crust.
Students will explore the dietary guidelines and food guide pyramid.Food preparation practices that support the concept of judicious consumption of the energy nutrients.
An incredibly thorough lesson on vitamins, and how to keep one's body at peak health. Learners access a variety of excellent worksheets embedded in the plan that have them consider raw vs. cooked foods, a vegetable nutrition summary, exposing dietary myths, and more. An excellent plan!
All the basic information about the food nutrient, fat, is in this ten-slide presentation. There are a plenty of good talking points for class discussion. Where do fats come from? Why do we need fat in out diet? Are there good and bad fats? How much fat does a person need to eat? What are the health effects of too much fat in the diet? Guide learners to discover the answer to these questions and many more!
Third graders complete two handouts. In this healthy beverages lesson, 3rd graders compare whole, two percent and skim milks. Students use labels to help choose healthy beverages. Students complete an "All About Milk" and "Calculating Calories" handout.
Students identify different types of fat, their food sources, functions in the body and related health concerns, and prepare a recipe of chicken fingers to explore how to reduce the amount of fat during preparation.
Students consider the fats found in foods. In this science lesson plan, students test the presence of fat in foods and become more aware of their daily diets.
Second graders investigate the different food groups. In this nutrition lesson, 2nd graders read the book Gregory the Terrible Eater and discuss what kinds of food the character ate. Students categorize the foods from the book into the five basic food groups.
Students explore animal fat. In this animal fat lesson plan, students do an experiment to see that animal fat helps keep animals warm. Students use vegetable oil and ice water to test how long they can keep their fingers in cold water.