Students make a database of their Halloween candy and decide which types are the healthiest. For this diet lesson, students make written data charts using their candy, locate dietary information on one type, sort the candy by shape, and...

Offer your youngsters an extra helping of nutritional knowledge and healthy tips with this resource, which centers around the MyPlate nutritional guide and offers three "courses" of plans and worksheets on the food groups and the...

In this reading worksheet, 4th graders read 3/4 page passages and answer multiple choice questions about them. Students read 8 passages and answer 25 questions.

Does a ban on vending machines infringe on student rights, or do school officials have an obligation to monitor foods sold on school grounds? Your class members will explore the educational, health, and financial issues related to...

Second graders participate in activities that focus on making healthy snack choices.

Students examine the Food Guide Pyramid, then keep daily food journals. They evaluate their current nutritional habits and create plans for developing healthier eating habits.

Students examine and identify foods on the food pyramid. They catergorize food and place them on the correct level. They discover why they should eat foods in moderation.

Second graders discuss the food pyramid and appropriate choices for each food group. They plan a nutritional meal for a picnic lunch and make a class book. As a culminating event, the class plans and enjoys a picnic.

Students describe healthy and delicious lunch foods to replace junk foods. They make and eat lunch foods.

Students name the five food groups and classify foods according to group. They tell how proteins, carbohydrates, vitamins/minerals, and water help their body. Students discuss how play and exercise can help their body.

Young scholars examine the dynamics of family finances. In groups, they discuss the importance of a budget and create their own given a fictional amount of money. As a class, they listen to a speaker from the bank discussing the...

Students identify the types of foods and snacks they eat for their lunch. In groups, they identify healthy foods along with unhealthy foods. They design a new lunch menu using only healthy food and identifying which food group they belong.