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- Grade Range
- 3rd - 5th
- Rating
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. Full Review »
- Grade Range
- 4th - 5th
- Rating
Students examine simple and complex carbohydrates. They take notes and complete a worksheet. They also research cookbooks and find recipes which shows the simple and complex carbohydrate groups. Full Review »
- Grade Range
- 3rd - 4th
- Rating
Students investigate the role of the carbohydrates food group in sports performance. The difference between simple and complex carbohydrates, and the performance of cardiovascular activities form the focus of the lesson. Full Review »
- Grade Range
- 10th - 12th
- Rating
Students group various foods according to whether they are protein, carbohydrated, or lipids. This activity is a multisensory way of introducing students to biochemistry. Students also learn how icons represent the molecular composition of each of the food groups. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students, explore and analyze the rules of naming organic compounds, the functional groups of organic compounds and the structures of carbohydrates, proteins, and fats with flash cards, after copying down the Classifying Organic Compounds graphic organizer off the board. Full Review »
- Grade Range
- 7th - 8th
- Rating
Students participate in becoming familiar with the different types of carbohydrates. They use a food composition table to look up calories and carbohydrates per serving and determine how many teaspoons of sugar that various food items contain. Full Review »
- Grade Range
- 8th - 10th
- Rating
Students examine the role of carbohydrates in food and the human body. In groups, they observe and record how pectin can be used to form a gel and the effects of too little or too much sugar. They explain the functions of the components in the food and fiber system. Full Review »
- Grade Range
- 9th
- Rating
Students distinguish the difference between fats, carbohydrates and proteins. They describe the importance of each and how it can help or hurt the body. Students create posters and present their information to the class. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students discover and discuss the functions of carbohydrates. Once they have taken notes and completed worksheets, they perform experiments using iodine to test for starch. Lesson topics include how carbohydrates are processed by the body and which foods contain them. Full Review »
- Grade Range
- 6th - 8th
- Rating
Students explore the bread, cereal, grain food group on the Food Guide Pyramid. They test recipes for quick breads which are high in carbohydrates and determine the purpose of each of the ingredients in pancakes or waffles. Full Review »
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