The following is a tutorial of food chains, food webs and food pyramids.

Have you ever wondered why food rots? Watch a short video, read grade level text, and take an interactive quiz about the science behind spoiled food.

Young scholars participate in simple cooking activities and learn how cooking makes it easier to eat some foods, such as popcorn. The lesson can be downloaded in PDF format.

In this cooking and food science fair project, the student will determine how light and air can oxidize fat in potato chips and cause the chips to go rancid. The Science Buddies project ideas are set up consistently beginning with an...

This lesson plan engages students in reading comprehension strategies related to Russell Hoban's book, Bread and Jam for Frances. Students will listen to the story and discuss, and after, 2nd graders will place the foods from their...

Students will learn about the Food Guide Pyramid and Dietary Guidelines by looking at samples of serving sizes and filling out worksheets.

Discusses food, why we need it, and the types of nutrients that food for humans must have.

The problem of protecting food from spoilage has been with us since prehistoric times. The solutions to this problem have changed with advances in technology and knowledge about what causes food to spoil. This project uses liquid...

Do you like to watch hummingbirds? Have you ever wondered why there is specialty hummingbird food? What is it about the food that makes it so appealing? In this zoology science fair project, you will observe these remarkable creatures...

This tutorial review over food chains and how energy is transferred through them.

Help children define and discover the differences between healthy foods and junk foods, in this activity from Arthur: "D.W. the Picky Eater."

A food web is a way of seeing how energy is transferred from organism to organism. All living things need energy. They use it to move, to grow, to reproduce. That energy has to come from someplace. Drawing a food web is a great way to...

An overview of food labeling history and importance, how to read food labels, basic components of a food label, and a comparison of different foods.

This lesson plan from Access Excellence offers sample charts and an answer key which helps young scholars guess the caloric content of a variety of foods and then check their answers.

Find out how many fast food companies invest in advertising to convince consumers to buy their products.

You know that sugar makes food sweet. But did you know that there are different kinds of sugar? Sucrose is the granulated sugar that you usually use for baking. Another kind of sugar, which is found in honey and in many fruits, is...

This site about food poisoning discusses Staphylococcus Aureus - what it is, where the common sources of "staph" are, common symptoms, and what can be done to prevent contamination and infection.

Omnivores, herbivores and carnivores are waiting for you. The food chain comes to life at this friendly site.

Michigan Department of Agriculture provides this site that teaches students about the risks and benefits involved with food production. Includes a detailed lesson plan along with a list of terms and definitions. Gives great background...

This lesson focuses on how food packages are designed and made. Students will learn three of the main functions of a food package. They will learn what is necessary of the design and materials of a package to keep food clean, protect or...

Explains the characteristics of food chains and food web; the different levels of producers, consumers, and decomposers; and the differences between food chains and food webs. Includes charts and a Venn diagram comparing the two.

Kids Health offers an easy-to-understand look at food poisoning with suggestions on how to avoid it.

This site from MayoClinic.com provides great information on food-borne illness. The article is somewhat brief, but provides an excellent overview on the subject.

Read about the different predators, consumers, and producers that make up an ocean food chain.