Digestion is an amazing and complicated process that provides humans with the energy they need to survive. Lesson six in this series on the science of food uses sliced turkey and a meat tenderizer to demonstrate how enzymes help break...

Around the world, about 2/3 of adult humans are lactose intolerant. Scholars work in small groups to discuss a few statements about lactose intolerance. Then, they watch a video on the topic and readdress each statement. Whole-class...

Young scientists or chefs culture yeast to produce yogurt. The materials and a general description of how make yogurt are provided, but there is very little detail otherwise. You could use this as an activity when your biology class is...

Does the human body evolve as quickly as human culture? With a stellar 15-minute video, explore the trait of lactose intolerance. Only about 1/3 of human adults seem to still have the enzyme lactase and therefore, the ability to digest...

Students analyze various beverages to determine vitamin C content. Students research diseases resulting from vitamin C deficiencies and identify countries most affected.

For this nutrition worksheets, students solve 6 word scrambles, 4 riddles, and complete 2 word puzzles about diet and nutrition.

Biotechnology is big! Introduce the uses of biotechnology to science scholars with a fascinating, fact-filled unit. The first installment in a series of four biotechnology units covers the role biotechnology plays in human and...

Have you ever wondered why some people are lactose intolerant? Participants test simulated patients in a hands-on lab activity to find out! They learn about lactose intolerance by performing an experiment, analyzing data, and drawing...

Many physicals include a blood glucose test, but what are doctors actually testing? Scholars graph and interpret blood glucose data, allowing them to observe the differences in lactase persistence and draw conclusions. They then connect...

In this chemistry of food instructional activity, students complete 20 various types of questions related to food and nutrition. First, they complete a crossword puzzle with vocabulary terms. Then, students use the figure shown to write...

Fifth graders make cheese using two different methods. In this cheese making instructional activity, 5th graders make rennet cultured cheese following the step by step directions. They also make cheese using a genetically engineered...

Ninth graders examine the structure and function of biomolecules. For this food molecule lesson, 9th graders will examine various  types of biomolecules such as  carbohydrates, lipids, proteins, and nucleic acids. They will...

Scientists work every day to find solutions to genetic diseases. Scholars learn about the process of gene sequencing, mutations, and the results. They explore genetic diseases and therapies to intervene and help and, through case...

Students explore how people preserved their food in the past. In food preservation lesson plan, students create different models that enable someone to dry out food, such as a food dehydrator. Students also learn how...

In this human blood: microviewer activity, students answer questions about blood, red blood cells, white blood cells, phagocytosis, blood type B, fibrin, sickle cells, and infected blood. Students also draw quick sketches of a human...

Young scholars explore digestion. In this Human Body lesson plan, students participate in six different activities pertaining to the Digestive System. Young scholars gain understanding of digestion through experimentation and...

Students discover the role microorganisms play in our lives. In this decomposition lesson, students examine decaying foods and plants in order to analyze the different bacteria that grows. Students discuss the good and bad of...

Fifth graders investigate the nutrition in rice. In this rice lesson, 5th graders discover that rice is a great source of energy. Students compare foods to rice to see the differences in the nutritional value. Students classify foods in...

Middle schoolers consider the USDA daily recommendations to create a "feed" product for middle schoolers. In this Health lesson, students learn about the ingredients in feed that is fed to livestock and apply the method to creating feed...

Students study the nutrients found in foods and the food pyramid.  In this investigative lesson students will plan a seven day menu built around the food pyramid. 

Students complete an experiment to determine if there are bad microbes in food processing.In this bad microbe experiment, students use apples to see how they react to oxygen. Students test apples with chemicals to observe the changes.

Young scholars discuss how much fiber and water a person needs each day. They use beans soaked in water to show the benefits of water to the human body. They also learn the health benefits to eating healthy.

Students examine minerals as food nutrients and discover their importance as food sources in the diet. Among the learning options are completing worksheets, creating recipes, making billboards, and actually preparing some recipes rich...

This virtual laboratory demonstrates how an enzyme-linked immunosorbent assay (ELISA) is carried out and some of the key experimental problems that may be encountered. Students will learn about the assay procedure and the equipment and...