Lower Cholesterol Teacher Resources

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Young scholars 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.
In this health instructional activity, students find the words that are related to cholesterol and treatments for it. The answers are found at the bottom of the page.
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.
In this cholesterol and carbohydrates worksheet, students answer multiple choice questions on cholesterol and carbohydrates. Students complete 4 questions.
Students name 3 health benefits of eating beans. In this adult health instructional activity, students identify various beans they can get with their WIC vouchers. They discuss ways to adapt a certain recipe to their family's needs.
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.
Students study heart disease and how to prevent it.  In this investigative lesson students list heart disease and stroke risk factors. 
Based on a set of criteria, students will evaluate the quality of pecans.1. Bring a gram scale and papershell pecans. Provide five pecans for each student. 2. Divide the class into groups of five and provide each member with five pecans. 3. Hand out student worksheets and share background information. 4. Have each student weigh his or her pecans and record the weight on the student worksheet.
There are so many different career opportunities in the health care field. Have learners explore what it takes to be a dietician or a nutritionist. They'll view a PowerPoint on each occupation and take mini-quizzes while they watch. A second day extension activity has learners making a high calorie foods more healthy by swapping normal ingredients for lower calorie ingredients.
Students identify the health risks associated with trans fats. In this adult health instructional activity, students examine food labels for hydrogenated oils content. They discuss the benefits and sources of omega-3s.
Leave it to the classic jump rope to get your class excited about physical activity! Your class will begin by discussing the benefits of jumping rope as a form of exercise and learning a few different types of jumps. Then in groups of four, your young athletes will engage in various activities that will build in progression, and ultimately lead to independent jump rope practice. This is the first resource in a series of fitness and physical activity lessons.
As part of a series of exercises that prepare learners to engage in meaningful, academic discussion of controversial issues, individuals interview classmates and record their responses on the provided opinion continuum. To prepare for the activity, class members read an annotated academic text, a fact sheet, and an evidence and perspectives sheet of information about the use of trans fats in foods. 
This skill-building activity encourages learners to evaluate evidence and to use strong evidence to support a stance on a controversial issue. Individuals use bar graphs to rate the strength of arguments for the benefits and risks in becoming a vegetarian and then discuss their ratings with a partner. Sentence frames are provided to assist class members in crafting informed commentary.
In this fats worksheet, 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 worksheet has 1 graphic organizer, 13 short answer and 14 fill in the blank questions.
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 analyze the nutritional content of different cereals. In this health science lesson, students apply their knowledge about nutrition to create a healthy granola cereal. They design a package and market their product.
Students investigate the implications of blood pressure. They use film canisters and balloons to build models that help them explain how blood pressure works.
Students work in teams to develop a presentation and handout representing a particular point of view in a genetically modified food debate. They synthesize their knowledge of food, food contamination, nutrition, and their issues, and present it persuasively to their peers.

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