Young scholars write a set of instructions for making a pancake. Students recognize features of certain types of instructional texts. Young scholars understand the steps into the preparation of the making of a pancake.

The student will have an opportunity for themselves to determine which brand they prefer by comparing national and store brands by their appearance, cost and flavor. They will be looking for the best economical value.

Students discover that seaweed/algae is a small part of the resources the oceans provide. By investigating common household products, students discover that human senses are not enough to detect the presence of seaweed/algae in food.

Learners research etymologies using dictionaries. They explore the diverse origins of the common foods they eat after making a list of their favorite foods.

Students view various types of food that are listed as bad for all people. Students chart out all findings within this lesson. Students talk in an open forum of ways they could change their eating habits in the future.