For this digestion and nutrition lesson, 3rd graders test foods to find their vitamin content. Students test for starch and fats then compare their findings on charts and oral reports. The lesson concludes with a teacher directed...

Students explore marketing concepts while producing food items to sell. They are divide into groups. Students create or revise the Research Survey to use during the week to either determine the product they they sell or which variety...

Fifth graders investigate how birds use their beaks. In this agriculture lesson, 5th graders use tools to simulate how birds gather food with their beaks. They then draw conclusions about certain types of beaks and what types of food a...

Students investigate the energy released by a peanut and a piece of a walnut. In this catabolism and calories lesson plan, students burn a peanut and a piece of a walnut and measure the temperature of the water before burning and after...

Students examine how to plan, prepare, and serve a meal. They analyze the food pyramid, select five recipes, plan a dinner menu, create a HyperCard stack of the menu, and prepare the meal for their family.

Students recognize that living things need food and water.  In this health and growth lesson, students identify foods that are better for health and growth. Students sing a song and complete a worksheet. Students understand that...

Students identify animals in ecosystem depicted on 16th Century ceramic basin and classify them as herbivores, carnivores, or omnivores based on physical characteristics and prior knowledge, determine which life forms in ecosystem are...

Students discover together that shapes are everywhere - even in the food we eat. In this early childhood math and art instructional activity, students read about shapes, identify foods that match geometric shapes, and create a class book.

Students conduct a series of experiments to observe factors that impact molecular movement. In this molecular chemistry lesson, students drop food coloring in water with different properties (hot, with ice, with alcohol) and observe how...

Students read and discuss an article on the amount of sugar in various food products. They compare the nutritional values of food products, calculate their daily intake of nutrients, analyze serving sizes, and compare/contrast their own...

Students predict the impact of population density on shelter, transportation, recreation, land use, and social skills and then research that impact on Japan. They write a response about the impact of population density on food...

Fourth graders understand the important nutrients in food and the value of each. In this nutrients lesson, 4th graders complete a chart giving examples of foods that contain that nutrient and a definition of the nutrient. Students...

Students examine vitamins and study their functions and food sources. They research what happens to vitamins when foods are overcooked. They prepare a microwaveable vegetable quiche.

Students comprehend that ratios and fractions are interchangeable. They compare ratios using common denominators, cross multiplication, and intuition. Students find equivalent fractions. They comprehend that equivalent ratios do not...

Seventh graders explore the concept of calculating percents. In this calculating percents instructional activity, 7th graders simulate ordering food off of a menu. Students work in groups to calculate the bill, tax, and the tip for the...

Sixth graders assess how a Native American's environment and the geographic region where they lived influenced their food, clothing, shelter and the overall culture of a tribe. They study the impact of conservation, family, rural life,...

Students investigate the effect of climate change on animal population in Nova Scotia. In this environmental science lesson, students complete a Nova Scotia map activity and research the causes of global warming in small groups. Students...

Students examine how to encourage proper eating habits in children. In this nutrition lesson, students explore ways to encourage picky eaters to eat healthy foods. They discuss eating habits that include behavior and nutrition.

Young scholars solve addition, subtraction, multiplication, and division problems that focus on serving size and counting 5 A Day.

Students research and discuss non-food plant products that are in common use, and mark on a world map the name of the country where the plant is grown.

Students act as decision makers and research and determine the nutritional needs of young children, teenagers, and adults. They compile their findings in a nutrition portfolio. Class groups assume the role of hospital dietician and plan...

Students are introduced to the various states of matter. After watching a video, they discover how to compare the three states using its shape and volume. In groups, they participate in an experiment with solids, liquids and gases and...

Third graders discuss the book on the pilgrims. They write a poem of the hardships of the boat or on the land. Students write journal entries as a pilgrim on boat or on the land. They complete a collage of the foods that the pilgrims...

Students investigate how to denature proteins. For this denaturing protein lesson plan, students explore the different ways to denature proteins in the lab. They use heat, acids and bases, organic compounds and heavy metals to denature...