+
Lesson Plan
Curated OER

Dietary Fiber

For Teachers 8th - 12th
Students examine the different types of fiber and their benefits.  In this investigative activity students find good sources of fiber in different foods. 
+
Lesson Plan
Curated OER

Dietary Fiber Introduction

For Teachers 6th - 12th
Students research fiber and consider its sources, functions and importance to overall health. They sample high-fiber items, complete worksheets and take a quiz on their fiber research.
+
Worksheet
Curated OER

Determination of the Physical Properties of Dietary Fibers

For Students 10th - Higher Ed
In this dietary fibers instructional activity, students compare and contrast the properties of different fibers: cellulose, hemicellulose, pectin, guar, agar, and xanthan gum. This instructional activity has 5 short answer questions.
+
Lesson Plan
Curated OER

Non-Nutrients: Fiber and Water

For Teachers 4th - 5th
Students discuss how much fiber and water a person needs each day. They use beans soaked in water to show the benefits of water to the human body. They also learn the health benefits to eating healthy.
+
Lesson Plan
Curated OER

Fiber and Water

For Teachers 7th - 12th
In this human body worksheet, students determine why the body needs water and how the body uses the water. Students understand the importance of fiber in their diet and how the body uses fiber. This worksheet has 14 short answer and 7...
+
Lesson Plan
Curated OER

Dietary Fiber Introduction

For Teachers 3rd - 8th
Students identify fiber from foods, its sources and function in the body. They also the importance of fiber in the diet and good food sources that one can eat. Finally, students discuss water and its importance with eating fiber and...
+
Lesson Plan
Curated OER

Dietary Fiber Lab

For Teachers 6th - 12th
Students bake a variety of cakes experimenting with the amount of fat and fiber in each. They sample the cakes and compare the effects of differing ratios.
+
Lesson Plan
Curated OER

Non-nutrients: Fiber and Water

For Teachers All
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
+
Lesson Plan
Curated OER

Fiber - Adding it to the Diet - Skill Supplement

For Teachers All
Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...
+
Lesson Plan
Curated OER

Food Pyramid and Dietary Guidelines

For Teachers 7th - 12th
Students examine Food Guide Pyramid and Dietary Guidelines. They look at samples of serving sizes, sort different foods into their correct groups, complete worksheets to discover which types of foods they eat regularly, and discuss...
+
Lesson Plan
Champions for Change

How Many Cups Do I Need?

For Teachers 7th - Higher Ed
Does an apple a day really keep the doctor away? Find out by browsing through a variety of handouts and learning the recommended daily amounts of fruits and vegetables for good health. Learners will read and discuss how to visually...
+
Lesson Plan
Curated OER

Modeling Good Eating

For Teachers 2nd - 4th
Students identify and classify the items in a healthy diet. In this dietary lesson, students listen to a song about healthy eating while listening for good snack foods. They use pictures of the snacks to complete a large chart by...
+
Lesson Plan
Curated OER

Fiber - Adding It To The Diet - Skill Supplement

For Teachers 4th - 5th
Pupils examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid.
+
Lesson Plan
Curated OER

Food Pyramid and Dietary Guidelines

For Teachers 3rd
Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .
+
Lesson Plan
Curated OER

Food Labels in the Classroom

For Teachers 4th - 12th
Young scholars study the nutritional information on food labels and become familiar with the basic dietary needs of the human body. They write letters to food companies.
+
Lesson Plan
Curated OER

Diet: Cereal Grains and Nutrition

For Teachers 9th - 12th
Students identify the nutritional value of various cereal grains. Without adding sugar, they cook with grains and compare the taste to cereal containing sugar. In addition, students complete worksheets about the different grains,...
+
Lesson Plan
Curated OER

Grains, Fats, and Sugars in Healthy Proportions - Skill

For Teachers 6th - 12th
Students investigate dietary guidelines and the food guide pyramid. They prepare various versions of pasta and muffins, and compare the taste, calories, fat, and cholesterol content.
+
Worksheet
Cornell University

Fruity Math

For Students 4th - 5th Standards
Nothing sounds more delicious than fruity math! Young mathematicians solve fraction and multiplication word problems about berries, grapes, and more. 
+
Handout
Cooking Matters

Sugar Shocker

For Students K - 8th
A well-balanced meal is crucial to living a healthy lifestyle. Support healthy living with a activity that focuses on the amount of sugar we find in our food. The packet begins with an overview, then goes into an activity in which...
+
Worksheet
Curated OER

Food Label Analysis

For Students 5th - 9th
Encourage healthy eating and demonstrate how to read a food label with this learning exercise. Class members choose a food and respond to fill in the blank questions regarding calories, daily values, and ingredients. Each individual...
+
Worksheet
Curated OER

Reading Comprehension Worksheet: Food

For Students 4th - 6th
After reading two paragraphs about food, students must answer 4 questions about what they have read. This is a great worksheet to practice reading comprehension, and would be very helpful practice prior to state testing. The writing...
+
Lesson Plan
Curated OER

Lesson 3: Nutrition, Labeling and Packaging

For Teachers 7th - 12th
Students explore basic nutrition concepts to help them select healthy diet, evaluate food intake, discuss major food labeling issues, design labels for food products, examine history of food packaging development and how packaging...
+
Lesson Plan
Curated OER

Figuring Out Food Labels

For Teachers 9th - 12th
Students identify various sources of nutritional information and evaluate accuracy of messages. They comprehend and identify misrepresentations in current food labeling. Pupils evaluate specific consumer products for truth in labeling....
+
Lesson Plan
Curated OER

The Effects of the Calcium Ion on Cooked Dry Beans

For Teachers 9th - 12th
Students investigate the effects of calcium ions on the quality characteristics of cooked dry beans. In this calcium ion and dry bean investigation lesson plan, students soak dry beans using 2 different soaking techniques and 2 different...

Other popular searches