Students examine the impact of dairy nutrients. In this nutrition lesson, students participate in interactive activities that require them to consider how much calcium their bodies need. Students also visit the school cafeteria and...

Young scholars identify the origin and preparation of the main ingredients in pizza. They identify the food safety procedures followed in a pizza factory and then prepare and eat a pizza in class.

Students complete a variety of activities designed to enhance their awareness of their bodies. They examine pictures of themselves, taken at various points in the year and examine and compare their bodies. They enjoy a healthy snack...

Students explore healthy foods and dictionary organization. Students create a list of healthy foods. They construct their own food dictionary, with illustrations. Students model how a dictionary page should be filled with a picture,...

Third graders write paragraphs. In this paragraph lesson, 3rd graders discover the parts of a paragraph as they are compared to the pieces of a sandwich. They write their own paragraph to a foreign pen-pal describing our country. 

Students work in small groups of 4-5 students to form a business, create, market and sell their product, and track their expenses and profits. They experience the roles of the producer, distributor, and consumer of goods.

Young scholars discover how to cook rice. In this rice lesson, students discuss the different types of rice and their differences in flavor. They write each of the steps to cook rice.

Students discover the meaning of tier two vocabulary words. In this vocabulary activity, students read Alexander, Who Used to Be Rich," listening for 3 pre-selected, tier two vocabulary words. Words are defined by the teacher and...

Students listen to the story Bread, Bread, Bread by Ann Morris, explore the many varieties of breads available, and explore how bread is made.

Second graders categorize fish crackers into groups by color and compare the two groups using the symbols <, =, and >. They use concrete objects to solve number sentences with equalities and inequalities.

Fifth graders study the structures of a plant cell and animal cell. They create a graphic organizer and a food model. Finally, they write an essay comparing and contrasting plant and animal cells.

Third graders write descriptions of food items in order to create a restaurant menu. They use adjectives to describe mouth-watering and vivid food and compare it to a boring adjective-lacking menu. They design and share their menus with...

Students study how carbohydrates, proteins, fats, vitamins, minerals and water provide basic nutrients for body growth and function. They describe quality sources of the basic nutrients and the importance of water.

Students describe the effects of World War II on the Home Front, including rationing, female employment, and the end of the Great Depression. They interview someone who was at home during World War II and ask them how the war affected...

Learners record and analyze what types of food monarch caterpillars will eat.

Learners read information about Anglo-Saxon rulers and literary techniques, then complete a worksheet to help them review. Students take notes about the oral tradition, Anglo-Saxon literary terms, and Anglo-Saxon poetry. Learners create...

Students create wax crayon "eggs" using wax paper, crayon shavings, and an egg template shape in this early-elementary Art lesson. Included with the lesson is an idea for diplaying finished art projects. A great lesson for Easter time.

Students create a project using a provided "Evolution of Biotechnology Timeline". Students may pick from many different ideas in order to find a project that interests them. They examine how the use of biotechnology has increased with...

Students participate in a lesson plan that is concerned with the concepts of arrays and factors. They use a Hershey bar and divide it into segments in order to simulate the arrays. Then students construct other arrays from the leftover...

Students prepare soup and salad meals and assess their nutritional and aesthetic values. After solving soup riddles and discussing types of salads, they use meal planning forms to list ingredients and recipe information. The lesson also...

Students listen to the story Pumpkin Eye by Denise Fleming to enjoy the colorful illustrations and to learn about an important ingredient in a pumpkin squares recipe the class will be using. In this cooking lesson, students assist the...

Fifth graders see the nutritional value of rice. In this healthy eating lesson, 5th graders view the Food Guide Pyramid and the number of servings one is supposed to eat in each food group. They focus on rice and its benefits for the body.

Students examine how not all microorganisms are bad and that some can actually be beneficial.  In this yeast lesson students complete an experiment with yeast and answer questions.

Students design an experiment to determine the best conditions for molds growth. In this biology lesson plan, students collect data for a week and analyze their findings. They create a presentation and share them with the class.