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Food Safety at the Grocery Store
Pupils study the connection between food spoilage and temperature control. They determine the difference between expiration, sell-by, and use by date on food. They investigate food safety practices to look for when food shopping.
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Extra Safe Lunches
Students prepare a checklist for safe, clean conditions in the school cafeteria and lunchroom. They design the school lunch menu for one day.
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Dietary Guidelines for Good Nutrition
Students examine Dietary Guidelines for Americans developed by United States Department of Agriculture, analyze their diets for three days, and determine if their diets met the recommended dietary allowances (RDA) for their age and sex.
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Energy Balance: The Ins and Outs
Students review data from a 24-hour dietary recall to gain an understanding of the information regarding energy intake and macronutrients.
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Diet and Nutrition
Students figure out the nutritional values of foods to explain the nature of a healthy diet by looking at fast food nutrition pamphlets and calculating the values of foods then comparing them to the food pyramid.
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Kitchen Introduction Unit Test
Young scholars complete a test demonstrating their knowledge of kitchen safety, sanitation, equipment, measuring, cooking terms, abbreviations, substitutions, equivalents, reading and parts of a recipe, and the microwave oven.
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Kitchen Safety
Young scholars examine rules and guidelines for Kitchen Safety by practicing them to prevent and maintain a safe working environment for themselves and others.
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Eggs Introduction
Students research eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines. They prepare a recipe including eggs.
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Dietary Guidelines/Food Pyramid Test
Students review Dietary Guidelines and the Food Guide Pyramid. They take a quiz listing recommended dietary guidelines and explain their function and implementation.
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Dietary Guidelines 2000
Students research dietary guidelines and create a Microsoft Powerpoint presentation that reviews the dietary guidelines to present to their class or an elementary class.
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Dietary Fiber Introduction
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.
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Abbreviations, Substitutions, Equivalents, Cooking Terms
Students review abbreviations of words used in recipes, acceptable substitutions of foods in recipes, standard equivalents of measurements and correct terminology of cooking terms through the use of written assignments.
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Abbreviations, Substitutions, Equivalents Review Lab
Students apply and demonstrate, in a practical lab test, what they have learned from their previous classes by preparing cookies together. They use measuring knowledge, cooking terms, abbreviations, equivalents and substitutions.
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Eating a Variety for Breakfast
Students describe different types of breakfasts they would like to eat. They make and eat breakfast food.
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Comparison Food Shopping: Buying Groceries for Two People for One Week
Twelfth graders investigate how to develop a simple food budget for two using newpaper ads, the basic four food groups, and calorie counts.
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Distorted Mirror Soul Search
Students participate in activities to gain a better understanding of how people with eating disorders see themselves. They attempt to see good things about themselves including inner qualities.
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Safe Food: It's Your Job Too!: Health
Students get an overview of the importance of food safety and become familiar with common foodborne pathogens.
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Nutrition Labels
Students read and interpret nutrition fact labels ("food labels") from food products, a task that involves the use of various mathematics skills (e.g., number concepts and number sense).
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Better Weight
Students investigate a Biblical based weight loss program which asks them to read, take on-line quizzes and tests, assess their level of physical activity, explore nutrition and food guidelines and determine whether weight loss would be...
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Sugar for Breakfast
Students calculate the calories and carbohydrates in breakfast cereals. They learn the nutritional value of sugar-filled cereals. They can also figure out the nutritional value of other breakfast items, such as toast, orange juice, etc ....
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Contraceptives: Which Work Best?
Students discover human health by identifying contraceptive methods. In this sexual health activity, students discuss the different methods used to prevent births and STD contraction. Students read assigned text which describes each...
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Preventing Picky Eaters
Students list the normal eating habits of children. In this health instructional activity, students identify common problems experienced during mealtimes. They discuss ways to better manage a child's mealtime experience.
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Funky Food Farm
Students research about ways to keep food from spoiling. In this health science instructional activity, students design an experiment to keep the ice cubes from melting. They present their designs and results in class.
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Carbohydrates, Proteins, and Fats
Students describe the properties of carbohydrates, proteins and fats. In this health science lesson, students identify food sources where these nutrients can be found. They explain how they affect our body.