Curated OER
Fueling the Body
In this nutrition worksheet, students review the organs and enzymes that are part of the digestive system. Then students review the food pyramid by comparing two menus. This worksheet has 9 fill in the blank, 4 true or false, and 5 short...
Curated OER
Nutritional Influence on Illness and Disease
Students examine nutritionally related diseases and illnesses, evaluating studies and developing topics for a science fair project. They investigate bacteria, researching how it can be harmful or helpful, and create illustrated displays.
Curated OER
Three a Day
Students identify the nutrients for which milk is a good or excellent source and learn how these nutrients work together to keep them healthy. They extend their understanding of dairy nutrients and bone health by conducting a student...
Curated OER
Microwave Introduction
Middle schoolers take true and false pretest, and explore and practice basic principles of microwave cooking and how to use and care for it properly while preparing foods. Students watch teacher demonstration and then prepare their own...
NC Cooperative Extension, Guilford County Center
Life Cycle Of Painted Lady Butterflies
The Very Hungry Caterpillar is the inspiration for this project-based learning activity. Kindergartners create a lifecycle chart for a butterfly with four sections: egg, caterpillar, pupa, and butterfly. It is a three-dimensional...
Curated OER
Frenzied Food: Fantastic Fuel?
Pupils infer the causes of obesity. In this health science lesson, students brainstorm ways improve to their diet. They write personalized journals with goals on how to live a healthy lifestyle.
Curated OER
School Meals
Seventh graders identify three categories of calcium-rich dairy foods and compare the amount of calcium available in dairy foods versus vegetables. They explain the importance of dairy foods in their diets and identify at least one...
Curated OER
Some Fats Aren't Phat
Students examine nutritional information on various food labels and then consider the nutritional value of the foods in their own diets. They create posters illustrating their diets "before" and "after" they considered their fat intake.
Curated OER
Eggs Introduction
Students research eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines. They prepare a recipe including eggs.
Curated OER
Fur, Feathers and Fins
Students examine the stages between growing the animal and buying it at the grocery store. In food system lesson students study the role that animal products have on nutrition and study animal agriculture.
Curated OER
Fresh Greens In The Home
Pupils engage in the study of nutritional food choices that include fresh greens. They investigate the benefits of using simple planting techniques. The lesson also includes recipes for students to try out the habit of eating more food...
Curated OER
Making a Difference in World Health
Students discover environmental awareness by conducting a collection project in class. In this global food activity, students identify the importance of feeding all of the humans on Earth and discuss why some aren't properly nourished....
Curated OER
What Nutrients Does My Body Need?
Fourth graders examine roles carbohydrates, protein, fat, and water play in maintaining healthy body, and discuss how food provides fuel (energy) to body, how much fuel body needs, how fuel is used, and what happens to unused fuel.
Curated OER
Bacteria's Role in Food
Young scholars grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...
Curated OER
Eco-Healthy Lunch
Students plan healthy lunches and how to dispose of their lunch waste. In this pre-field trip lesson, students and teachers plan healthy, nutritious lunches to bring on a field trip. They also discuss how to sort their garbage into the...
Curated OER
Horticulture and Gardening
This 6 page information packet provides an overview of gardening and plants. Using this activity, learners could design their own gardens, using math, science and writing skills. There are 30 questions involved.
Curated OER
Basic Vitamins: Water-Soluble and Fat-Soluble
High schoolers examine vitamins and study their functions and food sources. They research what happens to vitamins when foods are overcooked. They prepare a microwaveable vegetable quiche.
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Digestion and Nutrition
In this digestion worksheet, students will match 12 terms associated with the digestive system to their correct definition. The vocabulary words review the digestive system organs and their functions.
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Testing for Life’s Molecules
Want to hear a joke about sodium? Na. Young scientists test various materials to identify if they include protein, starch, and glucose by using the Biuret test, iodine starch test, and Benedict's test respectively. After practicing with...
Curated OER
Mineral Munch
Second graders explore the sodium content in foods they eat. After observing a table setting, 2nd graders then identify items made from rock. They taste low sodium crackers and compare them to regular crackers. Students discuss the...
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Life Science: Heavy Weight
High schoolers investigate adolescent obesity and its health impact. In this health and obesity instructional activity, students research the problem, develop a survey regarding eating habits, then analyze the nutritional information on...
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Yeasts and Molds
Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.
Curated OER
Horticulture and Gardening
This answer sheet is made to be a companion to a Horticulture and Gardening worksheet. This could be used as a guide for activities in the classroom.
Curated OER
Milk and Dairy, Day 1
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...