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Enjoying Carrots
Students examine how carrots are a good source of Vitamin A. They discover how a specific food helps make a specific part of the body healthy. They listen to a read aloud of Ruth Krauss', The Carrot Seed.
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Cooking: Apple Crescents
Student apply their measurement skills and follow a recipe to make apple crescents.
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Hunting for Hidden Fat
Students investigate the importance of fat in the diet. They determine the difference between solid and liquid fat. They examine food labels to identify the ones that contain fat.
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Surprise Snack
Students prepare a simple recipe and engage in a surprise math lesson. They enjoy making a class book featuring their favorite recipes, and can host a party with members of the school staff once their snacks are prepared.
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Minnesota-China Connections: Chinese Flavors
Students discuss the foods which are typical of a Chinese diet. They find recipes and observe and sample various Chinese foods. They record their opinions about what they taste and experience in a journal entry.
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In Search of Good British Food
Students use the Internet to research the culture of British food. They determine the most common foods found in a full English breakfast, and whether they think the foods are tasty or not.
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Food Guide Pyramid Lesson Plan
Pupils draw sets of snacks that they feel are healthy and unhealthy. They can color their drawings.
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Sir Milkford and Lady Holly's Milk Group
Second graders participate in teacher led activities that introduce the food groups and their importance to health.
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Prince Waffle's Grain Group
Second graders participate in activities focusing on the grain group and food prices.
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Smart Snacking Dragon
Second graders participate in activities that focus on making healthy snack choices.
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Food Group Concentration
Students play a game of concentration using various foods to make matches. A match consists of foods from the same food group or combination foods that contain the same combination of food groups.
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Nutrition
First graders identify the Five Food Groups and the proper servings of each. They study the physical features of different foods such as fruits, and vegetables.
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Culture - Cuisine
Third graders become familiar with plantain recipes from Puerto Rico, Cuba, and the Dominican Republic. They describe the preparation process for cooking plantains.
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Our Daily Five
Students explore the food pyramid through a class discussion, hands-on experience with food items, and a floor game that helps them to identify the food group involved. Lesson extensions include the use of play money, art, and dance.
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Teaching the Identification of Vegetables
Students engage in various activities designed to them that vegetables are an important part of a healthy diet.
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Food Pyramid
Second graders explain the food pyramid, nutrients provided by each food group,and determine whether they are healthy eaters. They note what foods are in this group, what nutrients are found in these foods, and number of servings needed.
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Food Pyramid Picnic
Second graders discuss the food pyramid and appropriate choices for each food group. They plan a nutritional meal for a picnic lunch and make a class book. As a culminating event, the class plans and enjoys a picnic.
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Rate Your Plate
Third graders analyze the nutrients, calories, and food groups using the USDA CNPP website Interactive Healthy Eating Index. They write a summary of their personal findings related to their eating habits - including some ways to improve...
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Phytochemicals
Students identify song style and form. They create movement which shows the song form and improvise rhythm accompaniment.
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Vegetables
Third graders evaluate what happens when vegetables are cooking in different solutions. They observe the effect of color change on cooking vegetables.
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Vegetable Lecture and Experiment
Third graders experiment and answer questions to identify preparation guidelines to preserve the nutrients, enhance the color, flavor and texture of vegetables when cooking.
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Vegetable Lab
Third graders prepare vegetables using common methods: au gratin, minimum water method, broiled, panfry, frozen, and stuffed. They share with the rest of the class and determine which methods preserve nutrients, color, flavor and texture.
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Grains and Rice Lab
Third graders identify the principle grains and the proper cooking technique for rice, grains and pasta.