High schoolers examine the causes and symptoms of food-borne illnesses and ways to prevent them.  In this nutrition lesson students work in teams to investigate a type of food-borne illness and present a scenario about it. 

Students discover how to inhibit food borne illnesses by practicing safe food-handling techniques. Among topics they examine are the advantages and disadvantages of using wooden or plastic cutting boards. After studying for the test,...

For this lesson students will consider the characteristics and nature of yeast and molds in order to help them understand how these microorganisms affect food production.

A lesson introduces the reproduction rate of E. coli though a video. Then scholars complete a data table and graph of reproduction rates in ideal conditions as well as less than ideal conditions. 

Young scientists or chefs culture yeast to produce yogurt. The materials and a general description of how make yogurt are provided, but there is very little detail otherwise. You could use this as an activity when your biology class is...

Pupils research about ways to keep food from spoiling. In this health science lesson, students design an experiment to keep the ice cubes from melting. They present their designs and results in class.

Learners discover how microbes multiply. In this infectious disease instructional activity, students calculate the growth of bacteria in various environments. Learners determine the role that the environment plays in the spread of...

In this science learning exercise, students focus upon the concept of decomposition and collect data in order to make interpretations or observations.

Learners explain why dissolved oxygen is important in aquatic ecosystems. They evaluate the optimal dissolved oxygen levels for living organisms.

Students review proper hand washing techniques and make a recipe. In this cooking lesson plan, students explore how to wash their hands properly before cooking and how to make a few edible treats.