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Land Use Change Introduction
Students discuss the major changes that have taken place in the Hudson Valley over the past 400 years. They use aerial photos to describe major trends in Dutchess County. Students view a PowerPoint presentation. They work in small groups...
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Wastewater
High schoolers discuss what happens to their wastewater. They read about the wastewater treatment process. Students are asked what types of things get flushed down toilets or goes down drains in sinks and showers. They are taught what...
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Hudson Valley Rocks
Students identify each of the rocks provided and locate where in the valley they are found. They explain why the rocks came to be as they are in each location. In addition, they relate the exercise to how the Hudson Valley's geologic...
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Glacial Groundwater
Students study glacial deposition and groundwater in Dutchess County, new York. They identify the permeability rates in different glacial deposits and relate this information to ground water capacity of sediments found in Dutchess...
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Dissolved Oxygen and Temperature
Students are shown how temperature affects dissolved oxygen and they create a graph showing this relationship. They think about the adaptations of animals to live in different water temperatures. Students test four different water...
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Water Quality with Samples
Students recognize whether one wants to drink water, swim in it, or for the health of the organisms living in it. They prepare different water samples to observe and collect samples regarding the water quality.
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The Science of Respiration and Blood Circulation
Fifth graders study how respiration and circulation are connected. In this respiratory lesson students complete several activities to better understand heart rate and carbon dioxide in the body.
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Investigation 7 - Plants In Soil
Fourth graders explain how the components of soil effect plant growth. They brainstorm different kinds of materials that plants could use for structural support. They design an experiment to show that plants can grow without soil.
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Milk: A Practical Application
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
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Protein - Complete and Incomplete
The relationship between how an individual looks and feels and the nutrients he or she eats. Identify proteins (complete and incomplete), their sources, and functions in the body. National Standard 14.2.1 Define amino acids, complete and...
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Carbohydrates-Simple and Complex
Grain products are staple foods and sources of simple and complex carbohydrates that provide energy for the body. Define simple and complex carbohydrates Identify function and sources of simple and complex carbohydrates Describe how...
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Beef (Advanced)
In this beef worksheet, students participate in a variety of activities including completing a digestion dilemma, identifying best meat cuts and selecting a service project to complete.
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Carbohydrates and Fats Crossword
In this carbohydrates and fats instructional activity, students complete a crossword puzzle by figuring out the vocabulary words associated with 19 clues given.
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How Big is Big?
Students evaluate the number of servings in super-sized portions of various types of food. They explore the amount of sugar, fat, and other nutrients in super sized portions. They state that they plan to eat fewer super-sized portions of...
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Food Intake and Physical Activity
Fourth graders graph their estimations of caloric intake and caloric expenditures.
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Pies: A Practical Application
Students participate in making a pie. They are to discuss the nutritional value and the different types of pies. They also answer questions from the teacher about fat and they complete a pie evaluation form.
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Observing the Growth Spurt
Pupils notice a growth spurt in their Brassica plants and closely monitor this growth by measuring their plants and predicting the next day's growth based on the pattern of their data. They also read and highlight the objectives in each...
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Science as Inquiry: what is starch and how can we test it?
Sixth graders discuss nutrients and examine foods for starch. In this starch testing lesson plan, 6th graders use iodine to test foods for starch and record their results. Students complete a worksheet and self reflection.
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Milk and Milk Products: Skills Supplement
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
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Fruit and Vegetable, Vitamins and Minerals
Young scholars discuss and identify vitamins and minerals, their functions in the body, how fruits and vegetables are a good food source, and deficiencies in the body that may occur due to a lack of them.
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Eutrophication Lab
Students examine the effects of detergents and fertilizers on aquatic life and describe algae. Students define the term eutrophication as the process by which a body of water, such as a pond, lake, stream, or river, has a sudden increase...
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WHO CARES FOR THE LAND?
Students explore the importance of natural resources. They are given copies of the story, "Who Cares For The Land," and students follow
along as the teacher reads it. Students identify the key points in the story. (Soil, water and air...
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Science - The Digestive System
In this digestive system worksheet, students solve problems asking about the digestive system. Students solve 17 problems where they write true or false, or identify the correct body part.
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Exploring Forest Objects
Students explore the forest. In this ecosystems lesson, students rotate through sensory activity centers, brainstorm, and read about temperate forests.