Third graders demonstrate the ability to identify personal health needs. They classify foods from the school lunch menus into the correct food groups. A database file is created. They determine if the school lunch menu offers a balanced...

Students examine the importance of aseptic technique, become familiar with media plates, and general microbiology techniques. They study the benefits and dangers of bacteria and other microorganisms in their lives.

Students research cafeteria composting. In this composting lesson, students design a vessel that would allow the cafeteria staff to collect food scraps for composting. Then students build a prototype and present it to the class. Lastly...