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Did you mean: food borne illness
- Grade Range
- 6th - 8th
- Rating
Students examine nutritionally related diseases and illnesses, evaluating studies and developing topics for a science fair project. They investigate bacteria, researching how it can be harmful or helpful, and create illustrated displays. Full Review »
- Grade Range
- 6th - 8th
- Rating
Students build on existing knowledge of microbes, focusing on the relationship between microorganisms and foodborne illness, as well as the implications that foodborne illness has on human health. Full Review »
- Grade Range
- 6th - 8th
- Rating
Students use existing knowledge of microbes, focusing on the relationship between microorganisms and foodborne illness, as well as the implications that foodborne illness has on human health. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students investigate foodborne illnesses and involved microbes. They identify major pathogens and then research and explain how they contaminate foods and how people are affected. Full Review »
- Grade Range
- 7th
- Rating
Students engage in a lesson that investigates the sources of Food Borne Illness. The practices of prevention are covered in the lesson. Various foods are looked at for the nutritional value and evaluated for the practices needed to consume the food without contributing to the problem of the illness. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students identify sources of Food Borne illness and their prevention. They formulate hypotheses based on collected information. Pupils become aware of Nutrintional value of food. Students collected data are synthesized to formulate predictions as to which is the most risky and the most nutritional foods. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students use a Department of Health Inspection Form to evaluate a kitchen/food prepartion facility as individuals or teams. They research prevention of food born illness during food storage and food preparation including Hazard Analysis and Critical Control Point System concepts. Full Review »
- Grade Range
- 11th - 12th
- Rating
Students demonstrate how epidemiological investigations of outbreaks are performed. They illustrate the principles of hypothesis formation and testing by epidemiologic study in the setting of an acute foodborne disease outbreak. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students work in teams to research and create educational material succinctly summarizing known salient fact, including prevention, of a particular foodborne illness. Pupils educational materials are presented in both oral and written format, and students target an identified population. 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 »
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