Discovery Education
Our Brain and Body on Opioids
Use a presentation that explores the world of prescription opioids. Learners look at the way the brain responds to the drugs and the long terms effects opioids have on the brain and body. At the end of the activity, groups create a...
Carnegie Mellon University
Introduction to Climate
Begin a full lesson on climate change by demonstrating how carbon dioxide gas contributes to increased temperatures. Be aware that pressure inside the antacid-containing bottle in Activity 2 may cause the lid to fly off; keep viewers at...
Food a Fact of Life
Top Toastie
Croque-monsieur? How about pizza toast? Fire up the grill and show your young chefs how to prepare and enjoy these tasty offerings. The 13-page packet includes a rationale for the lesson, grocery and equipment lists,...
Kenan Fellows
Use of Dichotomous Keys to Identify Stream Organisms
What kind of organisms are living in the stream? After an explanation on how to use a dichotomous key, groups of three to four use the keys to identify macroinvertebrates from a local freshwater stream. Using the the concept of...
Safe Routes to School
Pollution & Evolution
Bring together a study of two major scientific topics with a lesson on the relationship between pollution and evolution. With the help of a PowerPoint presentation, hands-on activity. and class demonstration young scientists learn...
Food a Fact of Life
Back to Basics
Ratatouille, the sauce not the animated Disney film, is the focus of this foods lesson. Class groups prepare either a classic tomato ragu or a ratatouille to take home and share with their families.
Food a Fact of Life
Pasta Mania
The timing of preparing a roux sauce to accompany either a tuna and broccoli pasta bake or macaroni and cheese is the challenge young cooks face in this foods lesson.
Food a Fact of Life
Deli Salads
The challenge in this foods lesson is staying organized in the kitchen while preparing a vegetable couscous salad or a layered pasta salad. Young cooks work in teams to prepare these nutritious meals.
Food a Fact of Life
Batch Bake
Sweet and savory muffins, yum. Young bakers bake batches of these tasty treats to demonstrate their competence in the kitchen. A real recipe for success.
Food a Fact of Life
Feel the Rub
Cheesy scones, rock cakes, and scone-based pizza are featured in this exercise that focuses on shaping rubbed-in dough. The 13-page packet includes step-by-step directions, shopping and equipment lists, images, and worksheets.
Food a Fact of Life
Brilliant Baking
Young chefs are introduced to the use of the oven with an activity that asks them or whip up a batch of fruity flapjacks or tropical granola bars. Yum!
Food a Fact of Life
Soup-er!
Is there anything better than hot soup on a cold day? Kids prepare either vegetable chowder or minestrone soup in an activity that features the use of the stove top.
Food a Fact of Life
Getting to Grips
Fruit fusion or dippy divers, anyone? Here's a delicious way to introduce young cooks to aspects of safe food handling and the use of food handling tools. Groups create fruits and/or vegetable salads to share with the class.
Food a Fact of Life
Celebration
Mastering the creaming method in cake making is featured in a foods activity that asks class members to prepare a Dutch apple cake or a marble pear tray bake. A delicious way to celebrate.
Food a Fact of Life
Curry to Go!
Spinach, potato, and chickpea curry, lamb korma, Thai green chicken curry. Class groups mix up a variety of dishes featuring this versatile spice.
Food a Fact of Life
Creative Crumbles
Class cooks practice the rubbing technique and the preparation of a range of bases to produce an apple and sultana or herby veggie crumble.