Students identify and classify the items in a healthy diet. In this dietary lesson, students listen to a song about healthy eating while listening for good snack foods. They use pictures of the snacks to complete a large chart by...

Students design a balanced school menu or a healthy snack vending machine. Students create a colorful wall display. Students demonstrate about food groups on a spreadsheet. Students answer a survey on what foods to eat and why.

Students evaluate their eating habits, focusing on the ways in which one assesses whether or not his or her diet is nutritious. They work in small groups to design a menu for a healthy lunch and write a paragraph justifying their choices.

Young scholars read and discuss origin of cereal, use pieces of cereal made from grains grown in Oklahoma to play counting game, name their favorite breakfast cereal, guess which grains are used to make their favorite cereals, and read...

High schoolers determine the amount of vitamin C present in 3 samples of juice stored in various light conditions. In this vitamin lesson plan, students investigate the amount of vitamin C present in juice exposed to different quantities...

Students measure the amount of calories in food. In this food energy lesson, students discuss what a calorie is, how our bodies use a calorie, and how many we need. Then, students use a calorimeter to calculate the amount of energy in a...

List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1 Aim for fitness Aim for a healthy weight Be physically active each day

Learners investigate the real world applications of nutrition. They study the problem of starvation and how it affects different populations. Students work in small groups in order to devise and intervention plan. They also search out...

Students study fats as a necessary part of a balanced diet. They match foods with visuals showing the amount of fats in each. They compare lunches and how substitutions of various foods can effect the fat content of each meal.

Students read and interpret nutrition fact labels ("food labels") from food products, a task that involves the use of various mathematics skills (e.g., number concepts and number sense).

Students pretend they are a food-quality tester. They develop a kit to test food for sugars, starches, proteins and lipids. They answer questions to complete the lesson.

Fourth graders discuss whether they ate breakfast and if so, did their breakfast contain all that their body needs until lunch time. They talk about the definition of nutrients and that every part of their body needs water. They also...

Students examine the effects of specific enzymes on samples of liver tissue, muscle tissue (chicken), apples, and potatoes.

Fifth graders examine how good health depends upon many things, including heredity, lifestyle, personality traits, mental health, attitudes, and the environment.

Students examine the inheritance of ABO blood groups.  In this investigative lesson students perform a lab and show how natural selection can alter the gene frequencies in a population.

Fifth graders review the Food Pyramid. They examine several breakfast cereal labels and determine how much sugar is in each. They discuss these amounts and whether or not they are surprised by the results. They discuss the amount of...

In this digestive system learning exercise, students answer 9 questions, 2 of which are multiple choice and 7 are short answer. Included are questions about the process of digestion and the structures of the digestive system.

Students explore the food pyramid, nutrition, and how to plan a balanced diet. This fun lesson plan is well-planned and a great introduction to the food pyramid!

Second graders identify nutritional information on food labels. In this nutrition lesson, 2nd graders bring in food labels from home and practice reading them. Students discuss the nutritional content, such as caloric content. Students...

Students recognize that the fundamental building block of all organic and inorganic matter is the atom. They construct models of a sugar, fatty acid, amino acid and nucleic acid and describe their roles.

Students explore DNA replication. Beginning with a teacher led discussion, students examine inherited information, genes, and Deoxyribose Nucleic Acid (DNA). As the teacher models the structures of DNA, tells about the contributions of...

Learners identify nutritious meals and the prices of a healthy meal. In this nutritious meals lesson, students work in small groups and plan a menu for a nutritious meal. Learners figure the total cost of the meal and collect money to...

Students explore oxygen and its physical and chemical propeties.  In this investigative lesson students complete several experiments using oxygen.

Students examine minerals as food nutrients and discover their importance as food sources in the diet. Among the learning options are completing worksheets, creating recipes, making billboards, and actually preparing some recipes rich...