Students learn about human blood pressure. In this biology lesson plan, students gain an understanding of the relationship between hypertension and it's risk factors, demonstrate how pressure builds up in clogged arteries, and measure...

Students experience a variety of activities that relate to human physiology and their functions. They create graphs and charts after testing their heart rates and blood pressure They conduct a survey of the student body and create ...

How do you calculate your Body Mass Index, and why is this information a valuable indicator of health? Class members discover not only what BMI is and practice calculating it using the height and weight of six fictitious individuals, but...

Students research the relationship between physical activity and the prevention of illness, disease and premature death. Students understand that working out regularly will increase muscular strength, endurance and improve many areas of...

Students examine the primary controllable and uncontrollable factors that put one at greater risk for developing heart disease. Through discussion, research, physical tests, and questionnaires they determine whether or not they are at...

Fourth graders produce a video that demonstrates health risk factors and how the controllable health risk factors can be reduced through regular exercise. When all videos are complete, allow each group to show its video clip to the rest...

Students study how healthy snacks are a better choice and the results of unhealthy snacking.  In this healthy eating lesson students examine how to choose good healthy snacks.

Third graders complete activities and worksheets to explore the Food Guide Pyramid and Dietary Guidelines .

Students compare sedentary lifestyles to active lifestyles. In this health lesson, students discuss the implications of different kinds of lifestyles, complete a worksheet, then participate in a physical activity.

Students 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.