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Vegetable and Fruit Funny Face
Student creates a snack using peanut butter and crackers to make a funny face and discovers how different fruits and vegetables could be used to make a funny face in addition. They conclude that wise food choices are important and that...
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5 A Day
Students study spoken verse vs. sung verse. They examine meter, play on beats two and four while notating the pattern. They sing a song that highlights the importance of eating five fruits and vegetables a day.
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Form, Rhythm, and Melodic Motives: Fiber
Students examine basic song form and 4/4 meter. They sing a song about diet and nutrition while identifying examining the rhythm of the song. They discuss why fruit and fiber are important to health.
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Foods and Nutrition
Students are introduced to the names and colors of eight fruits. They participate in jazz chants, discuss favorite fruits, match vocabulary cards, complete a worksheet and write in journals.
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Food Group Fun
Pupils explore the four food groups and nutrition. They cut out pictures of food from newspapers and magazines, create placemats, and create an ABC book of food.
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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
Learners 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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Nutrition Labels - Fats in your Diet
Students analyze the American diet and the amount of fat content that we choose to include in our food. Eating habits are monitored and results compared to the recommended amounts.
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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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Foodways
Fourth graders discuss where food is obtained and list their favorite items. They research recipes to discover their ingredients. They investigate the advertising and cost of food and prepare menus from earlier eras.
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Fiber - Adding It To The Diet - Skill Supplement
Young scholars examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid.
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Pies: A Practical Application
Students participate in making a pie. They are to discuss the nutritional value and the different types of pies. They also answer questions from the teacher about fat and they complete a pie evaluation form.
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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
Young scholars 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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Moving Down the Line
Learners examine food models to determine what food group they belong to and create a balanced meal as they travel through a mock cafeteria buffet line.
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Arianna in Antarctica
Fourth graders review their knowledge of the food groups and their benefits. They make comparison flash cards with different foods and their benefits, sharing them in creative ways. Finally, they work in groups to solved case studies...
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Creating a Salad Dressing
Students investigate how the scientific process can be applied to making a new salad dressing recipe.
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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.