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- Grade Range
- 3rd - 5th
- Rating
Students explore the culture of different regions by learning about differences in foods and recipes. They create maps of the United States and the world, based on what they have learned about various regions through Internet research. Full Review »
- Grade Range
- 5th - 8th
- Rating
Students explore the advantages and disadvantages of incorporating genetically modified foods into society. Current studies and genetic engineering are explored. Full Review »
- Grade Range
- 4th
- Rating
Students practice reading graphs in which they decide how much food needs to be ordered for a restaurant. They discover how to collect and organize data to order the correct amount. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students read a series of statements made by students about the hazards and benefits of various foods. They distinguish the "facts: from "opinions" in the dialogue, summarize the facts in a short paragraph, and write an essay expressing their own view and conclusions drawn about the food, food-borne illness, and nutrition issues, using citations as necessary. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students read statements representing different points of view on Genetically Modified Food. They identify the "facts" and "opinions" in each statement, and then briefly summarize the issue of Genetically Modified Food in a short paragraph. Pupils research and create an essay expressing their own opinion about Gentically Modified Food, using citations from these statements and other sources to support their conclusions. Full Review »
- Grade Range
- 7th - 8th
- Rating
Students develop skills in making nutritionally-sound food choices. Keeping a food diary, they analyze their food intake using the food pyramid as a guide. Students identify and explain the relationship of nutrition to personal health and fitness. Full Review »
- Grade Range
- 3rd - 6th
- Rating
Students identify the five basic food groups. They use their knowledge of the food pyramid to plan a full meal that incorporates at least one serving of food from each group. Pupils classify their ingredients according to the food groups. Full Review »
- Grade Range
- 2nd
- Rating
Students study a specific food chain, acorn-squirrel-coyote, and organisms that are producers, herbivores or carnivores. They act out the roles of different organisms in the food chain. They study the affects of removing carnivores and plants from the food chain. Full Review »
- Grade Range
- 1st
- Rating
Students investigate the concept of a healthy diet. They use prior knowledge to list foods that belong to each food group. Then students access computer technology and sort food pictures to the appropriate food group. Students discuss the characteristics of foods found in each category. 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 »
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