Eighth graders analyze questions posted on a large poster in the room and work in groups to record their response to the question on paper, rotating to the next question after two minutes have passed. They review the characteristics of...

Students will observe wind erosion and how crop residue prevents erosion.Point out the three kinds of fields to the students. Do as much or as little instruction as needed to explain the pan with crop residue. Conservation tillage...

Fourth graders are introduced to the characteristics of a variety of minerals and rocks. As a class, they are shown rocks and minerals and asked to describe them as a geologist would. They work together to measure and record their...

In this sentence completion worksheet, students read the sentences and choose the best word to complete each sentence. Students complete 12 sentences.

In this foods worksheet, students find the foods in the picture and circle the foods that are asked of them. Students circle 13 breakfast foods that are in Spanish.

Learners explore limu in their everyday lives. In this science lesson, students identify various uses of limu and discuss common household products that contain limu. Learners participate in a limu party.

Pupils identify the different WIC cheese choices. In this health lesson, students compare the nutrient content of various cheese. They share cheese cooking tips.

Young scholars experiment with acids and bases. In this elementary level chemistry lesson, students perform activities for testing acids and bases. They use universal indicator paper to determine which substances are acidic and which are...

In this math worksheet, students read recipes for making chocolate buns and pizza snacks. Students convert the basic recipe amounts to serve different numbers of people. Note: This if from the UK and all recipe measurements are in metric.

Students create models of comets. They develop a comet model in a team and exchange samples with other teams. They use their senses to demonstrate the filters on a spectrometer and record their data. They discuss the contents of their...

Third graders complete a fruit lab applying the preparation guidelines in preserving the nutrients, color, flavor and texture of the apples and preventing them from oxidizing.

Students explore the story of the Little Red Hen. They listen to and discuss the story, create puppets and retell the story, and make bread using a bread in a bag recipe.

Students examine how some of their food comes from plants by baking bread. They listen to teacher read alouds that set the stage for the activity.

Learners answer questions about how microorganisms can affect our food supply and how they can be controlled. The first set of inquiry activities are directed by the teacher. Subsequent activities are based on students generating their...

Students 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.

Students observe and discuss microbes.  For this microbes lesson students complete a lab activity where they grow microbes in petri dishes and discuss their findings. 

While looking at a package of dry yeast it is hard to believe it is alive. But add the right ingredients and presto, the mixture becomes a bubbly, oozing, mess of life. What are the right ingredients? Do this experiment and figure it out...

This curricular unit contains two lessons that let students actually do the work of scientists as they design their own experiments to answer questions they generate. In the first lesson and its associated activity, students conduct a...

Most of the flavoring in gum is due to the sugar or other sweetener it contains. As gum is chewed, the sugar dissolves and is swallowed. After a piece of gum loses its flavor, it can be left to dry at room temperature and then the...