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Diabetes - It's a Killer!
Students survey, graph and chart their prior knowledge about diabetes. They read a handout and complete a K-W-L chart. They develop a rubric to assess their diet and exercise and develop a shopping list, menu and exercise plan to share.
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Health: Basic Minerals
Students examine minerals as food nutrients and discover their importance as food sources in the diet. Among the learning options are completing worksheets, creating recipes, making billboards, and actually preparing some recipes rich...
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School Meals
Seventh graders identify three categories of calcium-rich dairy foods and compare the amount of calcium available in dairy foods versus vegetables. They explain the importance of dairy foods in their diets and identify at least one...
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Food For Energy - Four Food Groups
Young scholars consider how food is converted to energy. In this science lesson plan, students explore the importance of eating properly with a balanced diet as they study 4 food groups.
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South Carolina Voices: Lessons from the Holocaust
Students examine the liberation of concentration camp survivors from two different points of view. In this Holocaust survivors lesson, students read and discuss personal accounts of liberation from the perspective of a concentration camp...
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ESL: Beaver Activity
In this ESL beaver worksheet, students read a chart comparing the American and European beavers, then fill in blanks in text about facts in the chart.
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Calorie Countdown
Fifth graders analyze their caloric intake and energy output. In this nutrition and health instructional activity, 5th graders use the Dietary Guidelines for Americans to evaluate their personal food intake and activity level. Students...
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Nutrition (Weight Management)
Seventh graders explore nutrition and the effect it has by participating in class discussions. In this diet and exercise lesson plan, 7th graders analyze print advertisements and discuss how unrealistic their expectations are and how...
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Depression: On the Edge
Students watch and discuss a video dealing with the topic of depression and suicide. They answer discussion questions, identify sources of stress, conduct research on exercise and diet, interview a psychiatrist, and take a self-test on...
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Get Your Calcium - Rich Foods
Fifth graders explore personal health by identifying positive food choices. In this calcium sources lesson, 5th graders discuss the common ways a human can receive calcium such as consuming dairy products. Students view a virtual tour of...
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Understanding MyPyramid
Fifth graders investigate serving sizes. In this serving size lesson plan, 5th graders study the food pyramid paying special attention to proper serving sizes of food. Resources are provided.
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Rate That Snack!
In this nutrition worksheet, students keep track of all snacks eaten for a three day period. Students record the name of the snack, nutritional information, where and when it was eaten, and a rating by the student.
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First Place Foods
First graders identify healthy foods. In this nutrition lesson, 1st graders create a Venn diagram to compare and contrast healthy foods. Students place foods in the proper circle.
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Breakfast, Off to a Good Start
Students discover the benefits of eating a healthy breakfast. In this adult health lesson, students compare the characteristics of breakfast eaters and nonbreakfast eaters. They examine cereals for their fiber and sugar content.
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Salt Junk and Ship's Biscuit
Eleventh graders describe the diet of the Royal Navy during the Revolution. They prepare and cook a typical meal for a sailo and identify potential health problems arising from such a diet.
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Frenzied Food: Fantastic Fuel?
Learners infer the causes of obesity. In this health science lesson, students brainstorm ways improve to their diet. They write personalized journals with goals on how to live a healthy lifestyle.
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Functions and Graphs -- Pattern Detection #1
Students discuss the job of an archaeologist by determining how people have used their environment. Using a graph, they analyze the patterns and functions of Native Americans in Arizona using maize. They work together to answer...
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Design-A- Meal
Third graders work together to create menus for a fictitious restaurants. As a class, they use them to order a healthy meal and calculate the cost of the meal. They review the food groups on the food pyramid and what it means to have a...
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Indigenous People
Students examine what foods are indigenous to America and how Western European expansion impacted indigenous communities. They identify indigenous foods that they themselves eat, and label maps and identify ethnic groups in the Americas.
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Nutrition: How Much Fat Am I Eating?
How much fat is in this? Scholars first read some background information on the caloric content of fats versus carbohydrates, and then use that knowledge to analyze foods they regularly eat. They will look at 5 package labels for the...
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Fruits and Vegetables: A Nutritionally Rich Base
Students examine proper selection, preparation and storage techniques for a variety of fruits and vegetables. In groups, they prepare various types of salads.
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"Wet" Your Appetite: Conserving Water
Students investigate how water is utilized in producing food. In this agriculture lesson, students examine how much water goes into the creation of their daily menu. Students create a new menu that can conserve water and cut their water...
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A Meat By Any Other Name. . .
Students, using a New York Times article as a springboard, discuss how food reflects different aspects of a culture and reasons why cultural differences in food are seen as bizarre or, oftentimes, cruel by members of other societies.
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The Present Simple-Daily Routines and Likes and Dislikes
In this daily routines worksheet, students read paragraphs telling about two peoples days, likes, and dislikes. They work in partners to ask and answer twenty-four comprehension questions about each section.