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- Grade Range
- Kindergarten - 12th
- Rating
Students demonstrate and compare the inequality of population, food production, and wealth of Earth's 7 continents. They graph the information on pie charts, and analyze the results. Full Review »
- Grade Range
- 4th - 6th
- Rating
Students explain why additives in food production and processing pose both risks and benefits. They experience that local, state, and national governments have rules about how to produce and process food to make sure that it is wholesome to eat. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students relate the effects of changing technology in food production and processing to the changes in the skills required by the workforce in this industry. Full Review »
- Grade Range
- 4th - 6th
- Rating
Students examine additives in food production and how processing poses both risks and benefits; students explore local, state, and national government rules about how to produce and process food to make sure that it is wholesome to eat. Full Review »
- Grade Range
- 6th
- Rating
Students produce yogurt in the classroom as an example of the use of microbes in food production, and record observations in science journals. Full Review »
- Grade Range
- 3rd - 4th
- Rating
Students study a number of food products and anticipate which are derived from Kansas crops. They make a list of words associated with the food stuffs and graph the results. Full Review »
- Grade Range
- 6th - 8th
- Rating
Students explore food and nutrition and answer specific questions about prepared food products, including what a food is made from, the source of its ingredients, and how the ingredients were grown. Full Review »
- Grade Range
- 3rd - 5th
- Rating
Students investigate the origins of various food products. They classify their selected foods according to certain criteria, conduct Internet research, and create an advertisement poster and video advertisement about a selected country and the food products that originate their. 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 compare food production and procurement in Alaska and the Russian Federation. They compare food production and procurement within Alaska. Pupils comprehend and appreciate the differences Alaskan students meet children from another culture. Full Review »
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