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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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Nutrition
Students write down their idea of a healthy meal, review the food guide pyramid and consider what could make the meal healthier.
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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.
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Fruit and Vegetable Salad Lab
Third graders use both fruits and vegetables in the preparation of salads applying the skills and techniques of fruit and vegetable preparation to share with the class.
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Fruit Lecture and Lab
Third graders identify the preparation guidelines and techniques in preventing oxidation of fresh fruits, selection and storage of fruits, the importance of fruit in the diet and recommended servings by completing a lab and lecture.
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Fruit Dessert
Third graders complete a fruit lab applying the preparation guidelines in preserving the nutrients, color, flavor and texture of the apples and preventing them from oxidizing.
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Fruit
Third graders learn the serving sizes of fruit, the nutritional value, and what to look for when buying fruit.
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Food Pyramid and Dietary Guidelines
Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .
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Food Pyramid Lab
Third graders complete a lab to review the Food Guide Pyramid and prepare a food item using all of the food groups.
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Eggs, Practical Test
Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.
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Eggs, Experiment Lab, Day 3
Third graders complete a lab activity preparing scrambled eggs.
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Eggs, Egg Test, Day 6
Third graders complete a test demonstrating their knowledge of the study of eggs.
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Eggs, Egg Function Lab Day 4
Third graders identify the use and function of the egg in selected recipes and then practice cooking skills by preparinig the recipes.
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Anne Frank: Nutrition - Anne Frank and Me
Third graders study concepts related to health promotion and disease prevention.
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Healthy Foods
Students illustrate their favorite food and add it to a food pyramid graph, after listening to Russell Hoban's story, Bread and Jam for Frances.
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Recommended Daily Food Intake Vs. Actual Intake
Students see how their daily food intake compares to the recommended daily intake. They will use computer skills, math skills, and develop or reinforce nutritional facts about eating healthy. After compiling their data, students discuss...