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Lower Cholesterol Teacher Resources
Find teacher approved Lower Cholesterol educational resource ideas and activities
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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.
Eighth graders assess fat content of different food samples. In this biology lesson, 8th graders create a flowchart showing the transport of cholesterol in the bloodstream. They perform tests for the presence of lipids on food samples.
Students discover what types of food contain cholesterol. They identify foods that contain less cholesterol, examine nutritional information about eggs and explore how to fit eggs into a healthy diet. They modify their diet to help maintain healthy cholesterol levels.
Sixth graders examine the health benefits of rice. In this food benefits lesson, 6th graders discover the nutritious benefits of rice. Students research Celiac Sprue disease and how rice benefits the people with this disease.
January can be a time to delve into a science lesson about nutrition through a discussion of whole grains, like oatmeal.
Students name 3 health benefits of eating beans. In this adult health lesson, students identify various beans they can get with their WIC vouchers. They discuss ways to adapt a certain recipe to their family's needs.
Viewers of this slide show learn that pesticides used on food crops can be harmful, but that there are certain allowable levels that should not be hazardous. They find out the rigorous process of inspection that meat must go through before being sold to the public. Additionally, they learn about food additives: hormones, antibiotics, and preservatives. The last segment of the slide show delves into different methods of food preservation. Use this in a health class to help teens understand where their food comes from.
Students discuss how bacteria contributes to a variety of food products. They evaluate efforts to market food products supplemented with specific types of beneficial bacteria called probiotics. Students investigate the differences between regular yogurt and yogurt advertised as probiotic and participate in a taste test. Finally, students write letters to the Food and Drug Administration making suggestions about how they can improve their regulation of the developing probiotic market.
Young scholars study heart disease and how to prevent it. In this investigative lesson students list heart disease and stroke risk factors.
Students study cancer and possible preventative measures. In this cancer lesson students study the claims on food labels and ways to lower your risk of cancer.