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- Grade Range
- 9th - 12th
- Rating
Students write a newsletter about the different cultures that affect foods eaten in Louisiana. They cook food, prepare table decorations and create a PowerPoint based the food research. Full Review »
- Grade Range
- 9th - 11th
- Rating
Students study the connection between food spoilage and temperature control. They determine the difference between expiration, sell-by, and use by date on food. They investigate food safety practices to look for when food shopping. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students study who is involved in processing and keeping the food safe in dining out situations. They examine the procedures restaurants take for cleanliness and safety while identifying the role of the Food Code in restaurant inspections. Full Review »
- Grade Range
- 6th - 8th
- Rating
Students examine the different food groups on the food pyramid. In groups, they discover the proper amount to eat from each food group and how to prepare healthy meals. They keep a food journal and calculate the amount of calories they take in taking into account the amount of physical activity they receive in a day. To end the lesson, they discuss whether being a vegetarian is healther than not. Full Review »
- Grade Range
- 3rd - 5th
- Rating
Students explore using energy from the sun for heating and cooking as they build and compare the performance of four solar cooker designs. This excellent two-day lesson has groups of students build and test a variety of solar cookers. Finally, they come up with an original design of their own, drawing from the best characteristics of the ovens they tested. Full Review »
- Grade Range
- 5th - 7th
- Rating
Students are introduced to the concept of food safety. In groups, they distinguish between fact and opinion and cause and effect while participating in a board game. They write an essay about what knowledge they gained and review the major concepts of food safety as a class. Full Review »
- Grade Range
- 9th - 10th
- Rating
Students identify safe practices that must be followed to assure the food chain from the farm or ranch to dinner table is providing safe and quality food for the consumer. Students visit websites to examine numbers of food borne illnesses in their area, take a trip to the cafeteria to discuss safe practices and conduct a lab experiment to find bacteria in the classroom. Full Review »
- Grade Range
- 9th - Higher Ed
- Rating
Students explore the benefits of allowing and providing specifically designed age-appropriate cooking experiences for young children. They "cook" a variety of creative, healthy dishes designed for 3-5 year-olds to make and to help them appreciate nutritious food choices. Full Review »
- Grade Range
- 4th - 6th
- Rating
Students discuss what they ate today, why they ate it and how did these foods affect them. They compare and contrast the food preferences with traditions of class members and name holidays celebrated in their homes and holiday foods. They then name food of other cultures that they enjoy. Full Review »
- Grade Range
- 5th - 8th
- Rating
Students gain knowledge of the complexity of the food system. They are taught how the system affects food safety, and identify a student's responsibilities when buying, handling, cooking and eating foods. The class utilizes newspapers as teaching and learning tools that encourages students to become creative thinkers and readers of newspapers. Full Review »
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