Saturated Fat Teacher Resources
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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.
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.
There are 66 objectives to be covered by upcoming chemists if they complete this two-chapter assignment. It encompasses all of the information needed to deal with covalent bonds and molecular geometry. Colorful diagrams display the molecular orbital structures. Charts are used to compare them. Practice problems and vocabulary definitions abound!
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.
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.
Young scholars explore how to cut back on fat in fast food meals. In this health lesson, students discuss healthier food choices they can make when eating at fast food restaurants. Young scholars complete a fast food contract.
Students discuss nutrition and how to make better choices with food. For this algebra and nutrition lesson, students discuss the way the body process food and the importance of nutrition for our cells. They discuss calories, fats and serving size of a normal day intake.
Students identify various sources of nutritional information and evaluate accuracy of messages. They comprehend and identify misrepresentations in current food labeling. Pupils evaluate specific consumer products for truth in labeling. Students interpret food labels and make consumer decisions based on this information.
“Rule your mind or it will rule you."—Horace. Black Tiger Academy’s martial arts lesson 14 of 20 introduces the class to dietary fats. There are good fats and not so good fats, and this activity helps them identify which is which. Then the martial arts skills part of the lesson has the class practicing upward blocks, downward blocks, and either round-house kicks or stepping side kicks.
Students investigate the nutritional value of foods. In this scavenger hunt lesson, students compare various foods using food labels to determine their calories, fat, saturated fat, sodium, sugar, and protein. There is a link to the PowerPoint referred to in the lesson along with the worksheet that may need to be located on the website.
"Education is the most powerful weapon which you can use to change the world.”—Nelson Mandela. Black Tiger Academy’s martial arts lesson nine of 20 introduces food labels to the class. What are food labels? What do they mean? How can they be helpful in choosing what to eat or drink? The class participates in an activity called Crack the Code to help them decipher a food label. Then they practice their round-house kicks before putting together snap/round-house kick combinations, and thrust/round-house combinations. They will use shields and targets for variety.
Students identify the fat content in foods. In this nutrition instructional activity, students review the food pyramid and identify foods that are low in fat. Students create a low-fat dessert by using fruit.
Students examine their eating habits and experience analyzing data and drawing conclusions. They construct models of the molecular backbone of saturated and unsaturated fats. In addition, they examine the labels of their food, record the nutritional information, and determine the health of their diet.
Students study heart disease and how to prevent it. In this investigative lesson students list heart disease and stroke risk factors.
Students identify the different WIC cheese choices. In this health lesson, students compare the nutrient content of various cheese. They share cheese cooking tips.
Learners study carbohydrates and what they do for your body. In this health lesson students examine the different types of fiber, sugar substitutes and popular diets.
In this nutrition worksheet, students complete a graphic organizer about the function of fats in the diet. They compare unsaturated and saturated fats. They tell what happens when one has either too much or too little fats, and record healthy advice about fats.
Students compare the different types of milk. In this adult health lesson, students examine the label and determine which is the healthiest. They discuss ways to switch from high fat to lower fat milk.
In this factual text worksheet, 6th graders read a bottle label for a delicious tasting tonic for optimal health. Students must read the factual text and answer the six reading comprehension questions that follow.