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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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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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Health: Basic Minerals
Learners examine minerals as food nutrients and discover their importance as food sources in the diet. Among the learning options are completing worksheets, creating recipes, making billboards, and actually preparing some recipes rich...
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Diet: Find the Carbohydrates
Students discover and discuss the functions of carbohydrates. Once they have taken notes and completed worksheets, they perform experiments using iodine to test for starch. Lesson topics include how carbohydrates are processed by the...
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Investigation Xylem
Students investigate how water travels up the stem of vascular plants by using food coloring to stain the xylem of a number of different plants. They know the function of leaves, stems, and root at the end of the experiment.
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It's Sugar Time!
Fifth graders review the Food Pyramid. They examine several breakfast cereal labels and determine how much sugar is in each. They discuss these amounts and whether or not they are surprised by the results. They discuss the amount of...
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Abbreviations, Substitutions, Equivalents Review Lab
High schoolers work together to prepare a cookie recipe. In groups, they measure ingredients and review abbreviations and substitutions when it comes to different systems of measurement. To end the instructional activity, they...
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Milk and Dairy, Day 1
Students review different types of milk products and their characteristics, demonstrate how to select and prepare milk and milk products, identify standard serving sizes, define terms associated with milk and milk products, and practice...
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A Reef of Your Own
Students study the reproductive strategies of reef building corals. For this coral reef lesson students describe the behaviors of reef building corals and their nutritional strategies.
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Ocean Market
Middle schoolers identify some consumer goods that come from the ocean.
They classify these items into groups, identify their source, and calculate the cost of buying such goods.
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Name That Cheese!
Students explore a variety of cheese. In this cheese lesson, students sample 4 different cheeses produced from cow's milk and recorded their observations about the cheeses prior to identifying them.
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By Golly By Gum
Students identify the different steps in the scientific method. In this inquiry lesson plan, students determine the mass of the gum after chewing it for sometime. They explain what happens to the lost mass.
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Family Life Cycle - Breakfast Lab
Students review the nutritional needs of various age groups. In groups, they plan a breakfast meal for different age groups and spend time making the foods. To end the instructional activity, they serve the food to their classmates for...
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Knowing your nutrients
Middle schoolers comprehend the basics of the nutrition label. They comprehend the Recommended Daily Allowances. Students analyze the regulations that govern food labeling. They review the Food Pyramid.
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Kimchee
Seventh graders examine the cultural food of the country of Korea. In groups, they discover different types of foods from different cultures with a focus on Kimchee. They identify the nutritional value of the food, how it affects the...
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Staying Healthy Year Round
Students are read a variety of books and observe the weather in the different seasons. In groups, they compare and contrast the type of activities people are doing. They also discuss how they adapt to the changes in seasons by the...
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Goobers. Goobers? Goobers!
Students begin the lesson by noting the many ways in which to use peanuts. In groups, they use the internet to research the work of George Washington Carver. They discover the allergies and nutritional information of the peanut and...
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The Case of the Missing Steller Sea Lions
Students identify and analyze the various roles organisms play in food webs, populations, communities and ecosystems. Students assess the requirements for sustaining healthy local ecosystems. STudents evaluate human impacts on local...
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A TOUGH NUT TO CRACK
Based on a set of criteria, learners will evaluate the quality of pecans.1. Bring a gram scale and papershell pecans. Provide five pecans for each student. 2. Divide the class into groups of five and provide each member with five pecans....
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Soybeans in Space
Students work together to design an experiment that compares and contrasts differnet plant cultivation systems. In groups, they evaluate the results of the experiment to discover if the cultivation system could be used in space. They...
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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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Dietary Fiber Lab
Students bake a variety of cakes experimenting with the amount of fat and fiber in each. They sample the cakes and compare the effects of differing ratios.
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Frozen, Canned or Fresh?
Students compare spinach. In this Science instructional activity, students construct an experiment to test fresh, frozen, and canned spinach taste and texture. Students record their findings in charts and graphs.
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History in the Making: The Tortilla
Fourth graders examine the history of the tortilla and extend the study across the curriculum. In this history of the tortilla lesson, 4th graders research the background of the tortilla, determine the ingredients, and work with the...