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Architecture Scavenger Hunt
Ninth graders explain basic terms and identify illustrations of architectural features and styles. They locate and identify the different architectural styles and terminology that exists in the community and neighborhoods that they live...
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Art & Creativity
Students take notes on how to teach art. They determine if they are right or left brained and experience the frustration of teacher-directed art and trying to stay in the lines of a coloring book. They experience different art...
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Making Waves, Making Music, Making Noise
Students construct "talking cans" and instruments to explain how vibration of objects produces various sounds.
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Landforms in a Tub
Fifth graders use common household items to build landforms and simulate weathering and erosion.
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An Orderly Wagon Train Migration
Sixth graders work in small groups to organize a wagon train for a trek westward. They determine leadership responsibilities and rules needed to make a successful trek.
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Text Structures in Science Writing
Middle schoolers recognize that science writing is organized in identifiable patterns called text structures. Understanding and using these different text structures help refine students' abilities to read and write in science.
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AIH-8: American Indian Lifestyles
Fifth graders explain how the history of the American Indian is affecting them today.
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Diaper Inquiry
Fifth graders carefully examine and investigate the products contained in a diaper. They particularly analyze the crystal sodium polyacrylate, a product developed for use in astronaut diapers. They follow the scientific method, forming...
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Magnets in a Bag
Fifth graders compare and contrast the patterns that they create using iron fillings and different types of magnets.
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Communication
Students identify methods of conflict resolution as related to marriage. They discover some ideas about how to say "No" and evaluate their own communication patterns for roadblocks they may be using. They study good couple...
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The Wonderful world of Water
First graders examine the water cycle through readings and experiments. In groups, they conduct interviews with others and use the information to create a chart displaying the various uses of water. After brainstorming lists of ways to...
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Hinges Are a Part of You
Students demonstrate writing readiness addressing dominate hand use, small muscle development, eye-hand coordination, ability to copy, and an orientation to reading readiness. They develop physical skill and personal hygiene.
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Development of the English Colonies
Students research one of the original 13 colonies using the included worksheet. They also record their findings on a poster board to use during a class presentation. Students then take notes on the presentations using the provided...
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Place value concepts
Third graders participate in classroom game to practice place value skills. In this place value lesson, 3rd graders recognize matching digits of the same value. Students record their numerals and their value by writing in standard...
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Box It Up
Fifth graders make boxes. For this prisms lesson, 5th graders read the book Counting on Frank and discuss the different things that the boy measures. Students make boxes of various sizes using graph paper and find their volume.
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Managing Heat
Third graders perform various experiments to show the flow of energy that causes heat. In this heat lesson, 3rd graders understand how heat is transferred or trapped. Students use the scientific method and critical thinking skills to...
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Milk and Milk Products: Skills Supplement
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
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Carbohydrates-Simple and Complex
Grain products are staple foods and sources of simple and complex carbohydrates that provide energy for the body. Define simple and complex carbohydrates Identify function and sources of simple and complex carbohydrates Describe how...
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Break the Fast: The Start to Good Health - Skills Suppl
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1
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Lab Management - Level II
Students who know what lab procedures are expected will work more effectively and be more successful during their lab experiences. See Preface Materials: Students decide upon lab partners and sign their names for each unit. Hand each...
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Classroom Rules - Level I
Food and Science200128-Standard 20.0128-01 Students will learn the meaning of food science and management for the classroom and laboratory.
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Class Member Diversity - Level I
Students will work more comfortably with each other and the teacher if they are acquainted with each other. See Preface Materials: Have students fill out INTRODUCTIONS check sheet and then work in pairs to share answers. Have students...
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Classroom and Laboratory Management Pre Assessment
Students will learn the meaning of food science and management for the classroom and laboratory. Background For Teachers: NOTE TO TEACHERS: A pre-assessment should never be graded. Good pre-assessment devices, however, can also be used...
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Chemical Leavening Agents
Discuss leavening agents and baked goods. Describe the purpose of leavening agents in baked goods List the four major leavening agents Explain why baking soda is used with an acid in baked goods Identify the types of doughs and batters...
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