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Food Safety Lab
Learners determine the optimal living conditions for yeast and apply these results to microbes in food. For this microbiology lab lesson, students observe the reaction of yeast to elevated temperatures. They relate these results to safe...
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Food Safety Lab
Students use the scientific method to investigate the role of temperature in microbial growth. In this food preservation lesson, students set up an experiment with fruit in room temperature and in a refrigerator. They record the...
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Keeping Milk Fresh
Learners identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.
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Manufacture of Cheese
Pupils examine the steps and safety procedures in the cheese making process. They make and taste a variety of cheeses comparing their properties.
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Food Energy
Students compare the energy value of traditional foods eaten by indigenous people with those of modern commercial foods. They use a calorimeter to measure and calculate the amount of stored energy in various food types, and identify the...
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What Is Special About Polyethylene Food Storage Bags?
Young scholars participate in an investigation in which they compare a polyethylene bag designed for recycling or disposal with a polyethylene food storage bag. Students use hexane to determine the differences between the low density...
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Bacteria
Students study food borne illnesses and what foods are more likely to carry them. In this investigative lesson students examine harmful bacteria.
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Health & Safety
Students are introduced to the standards for health in the child care system. After watching a PowerPoint presentation, they plan healthy snacks for children. To end the lesson, they review the proper safety measures to have in their...
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Killer Wrapper
Students examine the importance of food safety and the impact it has on their lives. In this health lesson students complete an oral report on food poisoning and design a low cost "safe" packing material for bread.
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How Many Bacteria on Your Food?
Pupils discuss and conduct a food safety experiment which looks at bacteria and food poisoning. They swab the other area of some food and grow bacteria in an agar plate.
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Nutritional Needs
Students complete work at six stations as they investigate children's nutritional needs, kitchen safety, and snacks. First, they listen to Dr. Seuss', "Green Eggs and Ham" before discussing nutrition and the station activities. At each...
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Identifying Food Nutrients
Students pretend they are a food-quality tester. They develop a kit to test food for sugars, starches, proteins and lipids. They answer questions to complete the lesson plan.
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Where Do Plants Get Their Food?
Students think about the historical development of the scientific method. They design an experiment that replicates van Helmont's, using only specified materials. Pupils then improved upon van Helmont's procedure and also consider the...
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Measuring Calories in Food
Students measure the amount of calories in food. In this food energy lesson, students discuss what a calorie is, how our bodies use a calorie, and how many we need. Then, students use a calorimeter to calculate the amount of energy in a...
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Food Pyramid
Second graders are introduced to the food groups on the food pyramid. Individually, they draw pictures of their favorite foods and identify which food group it belongs. To end the lesson, they discuss the importance of eating a variety...
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The Circulatory System--Part III
Learners research the process for the preparation of a soup. Students explore the safety issues of food preparation. Learners, after presenting their soups to the class, will eat their soups that they have prepared.
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Exploring Ecology
Students explore the basics of ecology through numerous hands-on and relevant activities. They participate in an online food chain demonstration, which explores food web dynamics. They dissect owl pellets, examine the prey's bones, and...
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Hot Food
High schoolers compare and contrast photosynthesis and chemosynthesis as processes that provide energy to biological communities. They investigate the energy content of hydrocarbons used in coral communities.
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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.
University of Georgia
The Power of Peanuts
Measure the amount of energy in a peanut by igniting a chemical reaction. Classes use a laboratory setup to burn a peanut and measure the amount of heat it releases through a temperature analysis. They calculate the number of Joules of...
University of Georgia
Heating and Cooling of Land Forms
Compare heating and cooling rates of different land forms. A lab activity has groups collect data on the rate of heating and cooling of soil, grass, saltwater, fresh water, and sand. An analysis of the rates shows how the different land...
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Scenario Introductory Menu Exercise
Seventh graders engage in a lesson that investigates the sources of Food Borne Illness. The practices of prevention are covered in the lesson. Various foods are looked at for the nutritional value and evaluated for the practices needed...
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How Sweet It is! A Colorful Sugar Solution Density Column
Students examine the affect of density. Using a graduated cylinder and equally prepared volumes of sugar-water solutions and food color, students observe a sugar rainbow. They discover that the greater the amount of sugar in the...
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Revised “Understanding Nutrition” Activity
Students evaluate their current food choices. In this health science lesson, students test different drinks to rate the amount of Vitamin C content. They discuss results in class.