First graders examine seeds. In this Science lesson, 1st graders classify and dissect seeds. Students sprout their own seeds in the classroom.

The first five slides contain photographs of foods containing each of the major vitamins: A, B, C, D, and E. Then there is a slide explaining each of the three macro nutrients. The final slide is a low-quality graphic of the food...

Have kids in grades K-2 discuss how they know a tree is alive. The worksheet provides simplistic background information and an observation check list. They check off the ways that they can tell an oak tree is a living thing. Note: The...

This multiple-choice and short-answer quiz covers chromosomes, genetic disorders, and more. The multiple choice section could work as a pretest, as well.

This multiple-choice and short-answer enzyme quiz would work well as a pre-post test in any biology class. To differentiate, use it as a group quiz with learners paired up to discuss each question.

Learners explore basic nutrition concepts to help them select healthy diet, evaluate food intake, discuss major food labeling issues, design labels for food products, examine history of food packaging development and how packaging...

Learners discuss nutrition and how to make better choices with food. In this algebra and nutrition lesson, students discuss the way the body process food and the importance of nutrition for our cells. They discuss calories, fats and...

Students investigate the significance of a healthy breakfast. In this nutrition lesson, students participate in an activity that enables them to assess their own eating patterns. Students also analyze breakfast menus to determine...

Students gain an enhanced understanding of the relationship between proper nutrition and good health. Through use of video, hands-on activities and interaction, students measure energy in food, and recognize sources of vitamins and...

The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.

Apply food selection and preparation guidelines related to quick breads, rice, grains, and pasta. National Standard 14.3.3 Identify basic cooking techniques related rice, grains, and pasta Identify examples of quick breads: muffins,...

In this biology worksheet, students complete 20 fill in the blank questions about eukaryotic cells. They identify the parts and functions of cell organelles.

Students examine the major food groups. In this classifying foods lesson, students discover the 5 food groups as they read books and play games. Students then sort foods into the appropriate food groups

Students explore the properties of enzymes. In this chemical reaction lesson, students explore enzymes through a Web-quest and investigative study. Students will collect and summarize data and create a class presentation. This lesson is...

Students identify various sources of nutritional information and evaluate accuracy of messages. They comprehend and identify misrepresentations in current food labeling. Pupils evaluate specific consumer products for truth in labeling....

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 investigate plastic resins and their uses. In this plastics lesson plan, students describe major plastic resins and what they are used for, they compare and contrast the properties of plastic resins and they list products that...

In this printing practice learning exercise, students trace, form, and print three letter words. Students practice printing ten separate words.

In this body elements instructional activity, students read about the chemical make-up of the human body and answer questions about the elements.

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...

Identify minerals, their sources, functions, and deficiencies in the body. National Standard 14.2.1 Discuss macro minerals, electrolytes, and trace minerals Identify the problems associated with calcium and iron

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

Explain the properties of water. Identify the properties of water that make it a polar molecule Describe hydrogen bonds and how they differ from covalent bonds Discuss the differences between hard water and soft water Compare the heat of...

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.