Students classify foods as "healthy" or "unhealthy" and sort foods into appropriate food groups. In this nutrition/physical education lesson, students play a game in which throwing skills are practiced. Pictures of food are sorted into...

Students review different types of milk products and their characteristics, demonstrate how to select and prepare milk and milk products, identify standard serving sizes, define terms associated with milk and milk products, and practice...

Students explore the process of making butter. In this agriculture activity, students discuss how butter is made today and how it was made in the past. Students make their own butter using baby food jars and some "elbow grease."

Milk: It does a body good ... or does it? Using the provided website, scholars sort through information to answer the question. They review a chart demonstrating lactose intolerance by ethnicity and region, and they also compare the...

Middle schoolers discover foods of the Middle East. In this global studies lesson, students sample a falafel as they follow the provided instructions to make the dish.

Learners participate in a lesson that is concerned with the history of the food pyramid and how it evolved and changed into its modern state. After being presented with the information they conduct classroom discussions about the research.

Third graders work in groups to create an edible resource map showing locations of at least five resources in the United States. Students research on the internet different regions and the resources that are found in those areas. They...