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Ice Energy

For Teachers 5th - 7th
Students learn how science affects foods. In this chemical reactions lesson, students make two kinds of ice cream. They evaluate the different changes based on the ingredients.
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A Well Balanced Meal

For Teachers K - 3rd
Learners are given paper plates and pictures of food. They are to glue the foods they would eat that would make a balanced meal.
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Where There's Smoke

For Teachers 6th - 12th
Students view photographs to help them see how people live in rural Nepal. In groups, they imagine what it would be like to grow up in this type of community with little food and identify the problems associated with the Nepalise homes....
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Why Oil and Water Don't Mix

For Teachers 2nd
Second graders explore why oil and water do not mix. They make and record their predictions and observe the experiment in which cooking oil is mixed with a glass of water. Students discuss why they think the oil and water did not mix and...
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Behold the Mold!

For Teachers Pre-K - K
Students explore how mold grows on various food items. In this mold lesson plan, students predict how mold will grow on dry vs. wet food items, and chart their observations daily. Children develop a summary to aid them in a summative...
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Tzedakah: How Can We Help?

For Teachers K - 2nd
Pupils define what constitutes a nutritious meal, the price of a healthy meal, and understand that some people can't afford healthy meals. In this healthy meals lesson, students estimate and research the cost of a nutritious meal, add...
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Corn in Ancient America

For Teachers 6th - 8th
Learners explore the importance of corn to the survival of early civilizations of the Americas. Through research and discussion activities, they read and describe how corn was used as food and currency in early civilizations. They...
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Anyone for Sugar?

For Teachers 2nd - 5th
Young scholars inquire about how much sugar they consume on a daily basis. In this healthy habits demonstration, students examine how much sugar is in a variety if foods by spooning out teaspoons and placing into a bowl.  Young...
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Density of Liquids

For Teachers 4th - 6th
Learners explore the density of liquids. For this scientific inquiry lesson plan, students discover the density of water, corn syrup, and cooking oil through an experiment. In addition, learners will draw and label pictures of the...
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Germs and Handwashing Lesson

For Teachers Pre-K - K
Students explore how proper handwashing can prevent the spreading of germs. In this handwashing lesson, students use glitter and cooking spray to demonstrate how germs spread. Students will wash their hands correctly and incorrectly and...
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Economics: Products of South Louisiana

For Teachers 2nd - 4th
Students explore the economy of Louisiana. For this economics lesson, students examine the roles of farmers, processors, and distributors in food production and consumption. Students use flip cameras to record how selected products are...
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Country Locations

For Teachers 1st
First graders read a story and locate where the countries in the story are located. In this traditions lesson, 1st graders explore food dishes from different countries and discuss where they are located. Students tell their favorite...
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Using Recipes To Reinforce Fractions

For Teachers 3rd - 6th
Students calculate fractions used in various food recipes in this Math lesson with real world applications. The lesson is geared towards upper elementary students but can be adapted for various levels of learners. State math standards...
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Little Red Hen (Makes a Pizza) Lesson Plan

For Teachers K - 3rd
Young scholars create a pizza recipe based on the recipe used in The Little Red Hen (Makes a Pizza) by Philemon Sturges. In this early childhood lesson plan, students read The Little Red Hen (Makes a Pizza) and identify the ingredients...
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Growing as a Group

For Teachers K - 2nd
Students design a plan to help families who are in need. In this citizenship lesson, students brainstorm and implement a service project in their own community. Students discuss how to provide food for families who are in need.
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The Letter Ww

For Teachers Pre-K - 1st
Learners explore letter Ww. In this letter recognition lesson, students participate in country, state, food, literature, physical education, colors, careers, music, and game activities that are linked to the main lesson page. Learners...
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Eat Right!

For Teachers 2nd - 3rd
Students use magazines and other food pictures to arrange healthy meals onto construction paper.
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Try Something New! Enjoy the Great Taste of Whole Grains

For Teachers Higher Ed
Students share their personal experience in shopping for whole grains. In this adult health lesson, students explain the different ways to cook them. They discuss how they can incorporate whole grains in their meals
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5 A Day

For Teachers Higher Ed
Students examine their family's fruits and vegetables intake. In this adult health lesson plan, students share how they prepare certain vegetables. They explain why it's important to eat a healthy diet.
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Native American Lesson Plan: Someone's in the Kitchen

For Teachers 4th - 8th
Young scholars use vocabulary necessary to complete cooking activities and tell others about the food. They discuss similarities and differences between Native American and other nationalities' foods made in their families.
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How You Doing? How You Bean?

For Teachers Higher Ed
Students name 3 health benefits of eating beans. In this adult health lesson, students identify various beans they can get with their WIC vouchers. They discuss ways to adapt a certain recipe to their family's needs.
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Family Mealtime: Take a New Look

For Teachers Higher Ed
Students share their family mealtime experience. For this adult health lesson, students explain the benefits of eating together. They share ideas on how to make mealtime fun.
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Microwave Introduction

For Teachers 6th
Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.
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It's Under Control

For Teachers 8th - 9th
Learners identify six effective ways to prevent food borne illness in the home. They develop the ability to responsibly and safely handle food, from purchase to preparation. Students comprehend just how susceptible food can be to...

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