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Lower Cholesterol Teacher Resources
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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.