Curated OER
Who Took Jerell's iPod?
Students investigate various substances to determine the perpetrator of a crime. In this biology lesson plan, students test for the presence of organic compounds in various samples. They identify an unknown substance based on its...
Curated OER
Sugar and carbohydrates, protein, fat and water - that's what little plants are made of!
Students identify photosynthesis as the mechanism by which plants convert sunlight energy into a usable energy source for plant processes. They identify photosynthesis as the mechanism by which plants create a molecule that can be used...
Curated OER
Building a Better Body
Fourth graders investigate the six essential nutrients. They read a handout, discuss the six nutrients, and construct a sandwich using ingredients that belong to the nutrient groups.
Curated OER
Popcorn Nutrition
Students read a snack nutrition chart and answer questions. They compare nutrition levels of snack foods. They correctly calculate differences in nutritional value.
Curated OER
Food and Nutrition Review
Students review materials prior to taking a test that includes food preparation. After playing a version of Jeopardy as a review, they fill out lab planning sheets which detail what they plan to prepare, including ingredients and...
Curated OER
Diet: Soup and Salad Lab
Students prepare soup and salad meals and assess their nutritional and aesthetic values. After solving soup riddles and discussing types of salads, they use meal planning forms to list ingredients and recipe information. The lesson plan...
Curated OER
Digestion and Nutrition
In this homeostasis learning exercise, students will read about how the food we eat helps our body to maintain homeostasis. Students will complete 1 short answer question and 3 true or false questions.
Curated OER
Murder and a Meal
For this murder and a meal worksheet, students read the given scenario and determine a procedure to test each organic macromolecule stated in the reading. Students write out the procedure for testing. Students complete a chart that...
Curated OER
Healthy Eating Habits
This Healthy Eating PowerPoint summarizes what the different parts of food are and some important examples and facts about each.
Cornell University
The Making of Macromolecules
Compare and contrast macromolecules made from the same elements. Young scholars learn how the structure of a molecule has as much influence on a compound as the elements in the molecule. They experiment with molecular model kits to...
University of Georgia
The Power of Peanuts
Measure the amount of energy in a peanut by igniting a chemical reaction. Classes use a laboratory setup to burn a peanut and measure the amount of heat it releases through a temperature analysis. They calculate the number of Joules of...
Primary Resources
Eating a Balanced Diet
A perky presentation provides an overview of what comprises a balanced diet. Viewers discover why water is vital to our health, what the macro-nutrients are and what they provide, and how calcium is important to bones and teeth. The...
University of California
You Are What You Eat: Testing for Organic Compounds in Foods
We have all heard that we are what you eat, but what are we eating? An informative lesson opens with a discussion of the foods pupils have recently eaten. Then, young scientists perform four experiments on seven different foods to...
Curated OER
Macromolecule Lab
During a macromolecule lab, young chemists perform multiple tests, including iodine starch tests, to determine if eight mystery foods contain lipids, sugars, or starches.
Curated OER
Benefits of Nutrients
Explore the nutrients a body needs using this resource. Learners discuss the importance of the relationships between proteins, fats, carbohydrates, vitamins, minerals, and water. It's a great way to have your class talk about the healthy...
Worchester Polytechnic Institute
Interactive Laboratory Activities for Secondary Education
Do you think the lab smells like rotten eggs? Sorry to hear about your sulfering. A set of five experiments covers many different topics including seasons, gravity, food, precipitation, and photosynthesis. Though not presented as a...
Science 4 Inquiry
The Last Supper: Identifying Macromolecules
Why do medical examiners always state the contents of a person's stomach? Scholars learn about the importance of macromolecules through a case study of stomach contents. They perform multiple tests to determine a conclusion before they...
Mascil Project
Molecular Gastronomy - Science in the Kitchen
Some say cooking is an art—and a science! Scholars scope out the savory subject of molecular gastronomy with a series of related activities. The teacher's guide contains printable worksheets and helpful tips for implementing the lesson.
Curated OER
Training Table Race
Students investigate the role of the carbohydrates food group in sports performance. The difference between simple and complex carbohydrates, and the performance of cardiovascular activities form the focus of the lesson.
Curated OER
Nutrient Analysis Lab
In this nutrient analysis lab instructional activity, students perform several experiments in a lab setting. Students test products for carbohydrates (monosaccharides and polysaccharides), proteins, lipids, and starches.
Curated OER
Non-nutrients: Fiber and Water
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
Curated OER
Good Diet, Fad Diet
Learners play a role of a registered dietician to examine low carbohydrate diets and diets currently on the market and compare them to a balanced diet. They determine a strategy for weight loss for a patient that meets specifications...
Curated OER
Creating Coacervates
Students create and observe coacervates. In this origin of life lesson, students create coacervates by mixing carbohydrate and protein solutions. They observe the life-like qualities of the structures and discuss the origin of life.
Curated OER
Quick Breads, Muffin Method Demo
Students learn what quick breads are and that they belong to the Bread, Cereal, Grain Food Group on the Food Guide Pyramid which are high in Carbohydrates. They identify characteristics to look for in quick bread products, the...
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