Students empathize with the plight of hungry people. They discover one way that hungry people are fed in their area. Afterward, they gain awareness of the specific needs of a food bank and render their understanding in a 3-D format.

How are the reactions between American and European consumers different when it comes to genetically modified foods? Use the New York Times article "Consumers in Europe Resist Gene-Altered Foods" to inform your middle schoolers...

Students explore the health benefits of dark chocolate. They research other foods which they consider to be both healthy and delicious for a "classroom pantry."

Third graders explore homelessness in their local community. In this service project/social studies lessons, children research local areas where homeless people reside, discuss global acceptance and unity, and visit a local food bank.

Why is calcium good for the body? Where is it stored? Young chefs discover the importance of calcium and review a list of foods that are rich in the material. They then make delicious smoothies high in calcium! Teaching kids how to...

Students investigate the debate whether schools should regulate the amount or type of food and drink students consume. They write and present position papers after reading an online NY Times article.

Middle schoolers consider the fats found in foods. In this science lesson plan, students test the presence of fat in foods and become more aware of their daily diets.

Students recognize interdependence in a food web by using yarn and notecards to create a food web and discussing what would happen if one of the organisms from a certain trophic level is removed.

Students look at pictures of Canstruction sculptures, then read a news article about the construction of these canned food sculptures. In this current events lesson, the teacher introduces the article with pictures of winning sculptures...

Students explore the food industry's influence on American Student nutritional habits and analyze the nutrition charts found on food packaging. They design their own warning labels for foods targeted at Students.

First graders explore the health value of fruits and vegetables. For this nutrition lesson, 1st graders identify various fruits and vegetables. Students list the characteristics of fruit and vegetables and understand why they are...

Students investigate the influence of fast food brand names on food choices and analyze the factors that contribute to branding preferences. They write an opinion essay on the corporate responsibility to influence food choices.

Students examine their own diets, and then redesign the USDA's Food Pyramid to reflect nutrition experts' latest advice. They read and discuss The Color of Nutrition: Fruits and Vegetables, which is an article imbedded in this plan.

Students investigate how water is utilized in producing food. In this agriculture lesson, students examine how much water goes into the creation of their daily menu. Students create a new menu that can conserve water and cut their water...

Learners learn the definition of a suggested serving size and re-define their daily food intake in terms of these recommended amounts.

Learners examine a fruit-related Q & A Science Times article. They write their own food science questions and answer them in the same format as the article. For homework, they analyze their fruit consumption according to U.S....

Students look at owl migration and its impact on the environment and the food chain after reading an article from The New York Times. Students then apply this information to and research different food chain situations for other species...

Learners explore the marine ecosystem and the importance of sharks. In this shark lesson, students look at photos of the Flower Garden Banks National Marine Sanctuary and discuss the animals that live there. They discuss which animals...

Students participate in hands-on scientific experiments relying solely on household kitchen materials.

Students examine how they can make changes to form healthy eating habits.  In this investigative lesson students examine food guidelines and the food pyramid. 

Students research various foods as well as indigenous plants and animals from different historical eras around the world. They use their research to create a design for theme restaurants.

Students examine what their diets would be like without the inclusion of staple crops such as corn, wheat and sugar, and discover the value that chocolate had for the Mayan people. They create display boards for a food festival.

Students compare common food items with the parts of a plant. They grow their own plants to assess the difficulties in assisting a plant's growth and reproduction.

Learners analyze a graphic from an article and predict what the article might be about. After reading an article, they discover a journalist's experience of traveling across the United States to compare fast food restaurants. They...