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...
University of Georgia
Energy Content of Foods
Why do athletes load up on carbohydrates the evening before a competition? The lesson plan helps answer this question as it relates the type of food to the amount of energy it contains. After a discussion, scholars perform an experiment...
Biology Junction
Lipids
Humans need lipids to digest and absorb food, yet studies prove having too many lipids correlates to cancer, Alzheimer's, and asthma. Scholars learn the characteristics of lipids and their functions using a helpful presentation. A few...
Curated OER
Observation Milk Fat Lesson
Turn your class loose to experiment with the different fat content in skim milk, whole milk, half and half, and heavy cream. This is a visually vibrant experiment, as learners drip food coloring on the surface of the products and measure...
Curated OER
Who Took Jerell's iPod? ~ An Organic Compound Mystery
Within the setting of a crime scene investigation, biochemistry beginners analyze organic compounds as a means of determining "Who dunnit." They use a brown paper test for lipids, glucose test strips and iodine to identify carbohydrates,...
Virginia Department of Education
Macromolecules
Finally, a chance for the class to play with their food! Allow pupils to simulate stomach acid with common foods, and introduce specific macromolecules into the mixture to explore characteristics of carbohydrates, lipids, and proteins....
Biology Junction
Macromolecules
In chemistry, organic means something contains a carbon base. A helpful presentation starts by defining macromolecules as large organic carbon molecules. Scholars answer questions about each topic on the associated worksheet. It covers...
Curated OER
An Introduction to Nutrition
Whether you need a new textbook for your health class, or a few exercises and passages for your lesson on nutrition, you'll find what you need with a thorough nutritional science resource. With 15 chapters that cover elements of...
Curated OER
Food Energy
Students compare the energy value of traditional foods eaten by indigenous people with those of modern commercial foods. They use a calorimeter to measure and calculate the amount of stored energy in various food types, and identify the...
Curated OER
Biological Molecules
Ninth graders examine the structure and function of biomolecules. In this food molecule lesson plan, 9th graders will examine various types of biomolecules such as carbohydrates, lipids, proteins, and nucleic acids. They will analyze...
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
Lipids: Fats and Oils
A fantastic presentation with great images should improve student understanding of lipids and their involvement in the body. The chemistry of different fats, phospholipids, and steroids are explained. Additionally, the specific uses,...
Curated OER
Lipids: Fats and Oils
A fantastic presentation with great images should improve student understanding of lipids and their involvement in the body. The chemistry of different fats, phospholipids, and steroids are explained. Additionally, the specific uses,...
Curated OER
Oxidative Rancidity in Potato Chips
For this oxidative rancidity worksheet, students conduct an experiment on potato chips. Students complete 4 short answer questions upon completing the experiment.
Curated OER
Fats: A Type of Lipid
In this nutrition worksheet, students complete a graphic organizer about the function of fats in the diet. They compare unsaturated and saturated fats. They tell what happens when one has either too much or too little fats, and record...
Curated OER
Fatty Acids
Students draw connections between chemical structures of fats and oils (lipids) and their use in food science and nutrition.
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...
Curated OER
Identifying Food Nutrients
High schoolers pretend they are a food-quality tester. They develop a kit to test food for sugars, starches, proteins and lipids. They answer questions to complete the lesson.
Curated OER
Nutrient Analysis Lab
In this nutrient analysis lab worksheet, students perform several experiments in a lab setting. Students test products for carbohydrates (monosaccharides and polysaccharides), proteins, lipids, and starches.
Curated OER
An Introduction to Four Groups of Biologically Important Compounds
High schoolers learn about the four biochemicals that are important biologically. In this biochemicals lesson plan, students identify the four major groups of biochemicals including carbohydrates, proteins, lipids and nucleic acids. They...
Curated OER
Testing for Life
Students test for organic molecules to determine if a solution contains once living molecules. In this characteristics of life lesson, students test common liquids for the presence of organic molecules, including starch, protein, and...
Curated OER
Dietary Supplements and the Chemistry of Life
Learners study the effects of dietary supplements on bodily functions. In this health lesson students calculate their caloric needs and research dietary supplements.
Curated OER
Biomolecules
Learners perform an experiment in which they test foods for the presence of proteins, carbohydrates, and lipids. They identify the molecular structure of each type of biomolecule and then discuss how biomolecules relate to nutrition and...
Curated OER
Testing for Lipids, Proteins and Carbohydrates
Students perform tests for the presence of certain macromolecules. In this health and biology activity, students rotate in groups to three lab stations and perform tests for proteins, lipids, and carbohydrates found in familiar foods.