Sixth graders produce yogurt in the classroom as an example of the use of microbes in food production, and record observations in science journals.

Students explore agriculture by researching Wisconsin's economy. For this cherry industry lesson, students read assigned text about the amount of cherries Wisconsin produces annually and the revenue it brings in to the state. Students...

Students examine the relationship between the products they use and energy use. Using the internet, they identify the role that manufacturing plays in using energy and the emissions that change the climate. They discover the steps to...

Young scholars consider how food is converted to energy. In this science lesson plan, students explore the importance of eating properly with a balanced diet as they study 4 food groups.

First graders investigate the use of energy resources in the community. Using the tools of research and surveys in order to gather information about home and business energy usage they analyze the information in order to come up with...

Sixth graders explore process of drying food using solar energy. They cook and/or dry food such as pumpkins, watermelon, corn, and deer meat, explain how solar energy changes foods, and compare and contrast solar energy with other forms...

Fourth graders review the parts of the plant and their functions.  In this plant lesson, 4th graders recognize that plants must transfer energy to make food.  Students understand the interdependence of organisms in an...

Students investigate energy sources by examining photographs.  In this atomic energy lesson,  students identify and describe various pictures and how atomic energy is used in them.  Students create a presentation...

Third graders become familiar with the various types of energy and which types are found in Pennsylvania.  In this Pennsylvanian energy resources lesson, 3rd graders, identify wind and water as sources of energy.  Students...

Fourth graders identify food groups, foods that fit into those groups, and look at the nutritional value of each food group. They also discover how to interpret and understand food labels. The whole class makes some burgers and fries,...

Third graders investigate how temperature and motion (energy) create a chemical change that turns cream ( a liquid) into butter (a solid). They create a class pictograph of their favorite mils choices (white, chocolate, or strawberry)...

Students identify the four basic natural resources. They distinguish bettween renewable and non-renewable resources. Pupils recognize that all natural resources are needed by living plants and animals. Students list consequences for...

Students investigate dietary guidelines and the food guide pyramid. They prepare various versions of pasta and muffins, and compare the taste, calories, fat, and cholesterol content.

Students examine the basics of starch and how it is used in food. In this photosynthesis lesson students experiment with variables that affect starch production in photosynthesis.

Fourth graders describe the various kinds of soils and how plants and animals are affected by them. They describe the baic needs of plants, scoring at least a 3 or 4 on a 4-point rubic. Students are able to predict and/or infer what...

Students recognize that food we eat comes from farms.  In this where does food come from lesson, students discuss planting crops and how they grow.  Students plant seeds for edible crops and eat them when are ripe. Students...

Microbiology beginners feed different sweetening agents to yeast and measure carbon dioxide production to estimate energy contained in each. They set the trials up in zip-top plastic baggies and then measure gas volume by water...

Students research renewable fuels. In this alternative energy lesson, students compile information and create a comparison chart on renewable resources. This lesson includes additional suggested readings, vocabulary, and a Biomass...

Students examine the variety of food preservation methods available today. In groups, they participate in an experiment to determine the conditions that encourage or stop the growth of bacteria. To end the lessons, they discuss the...

Third graders perform various experiments to show the flow of energy that causes heat. In this heat lesson, 3rd graders understand how heat is transferred or trapped. Students use the scientific method and critical thinking skills to...

Students examine the importance of good quality safety gear. In this investigative lesson, students will tests various polymers, collect data, and analyze the data to determine which polymer is best for safety helmets. They will design a...

Students explore oxygen properties by conducting a cell experiment in class. In this respiration lesson, students discuss the process of breathing and how oxygen is inhaled before carbon dioxide is exhaled. Students utilize yeast, water,...

Students listen to an explanation of yeast cells and how they effect bread and beer. They discuss the ways alcohol affects the human body and participate in an indirect observation about cell respiration in yeast-molasses cultures.

Students study outside sources of energy that are associated with the headwater streams in northern Michigan. They study how leaf fall is an important food source for macroinvertebrates and how photosynthesis drives the production of...