Students assess their risk of heart disease. For this adult health lesson, students differentiate saturated and unsaturated fats. They discuss different heart healthy food ideas.

Students demonstrate their understanding of the Five-Number Summary and Box-Plots by analyzing different nutrition labels from regular and reduced fat items using graphing calculators.

Third graders record what they eat for a week. In groups, they develop a menu for a fictitious restaurant. They create dinners which include all groups from the food pyramid. To end the lesson, they practice making healthy food...

Students recognize the connection between food labels and exercise. In this health lesson, students understand how many times they need to dribble to work off a snack.  Students answer questions about the exercise.

Students participate in a discussion on why food labels are important and how they were developed. Using the internet, they research what is meant by the 'use by' date and discover how the ingredients are listed on the package. They use...

Learners are introduced to the characteristics of fats and their function in the body. In groups, they make a reduced fat recipe of chicken fingers and discuss other ways to reduce fat in their diet. To end the lesson, they identify...

Third graders explore the structure, size, grades, nutritional function, preparation techniques and storage guidelines of eggs. They prepare German Pancakes and Orange Julius.

Learners work with a partner to write a play, story or ad that teaches about our choices as consumers. Students focus on educating people about how food choices make a difference in their lives.

Sixth graders learn the principles of microwave cooking and how to use and care for it properly while preparing foods.

Students plan ways to develop and maintain a healthy lifestyle while in college. They keep a food log and cooperate as peer editors to make food choice suggestions for healthier eating. Students also consider the role of exercise in...

Learners demonstrate that, although we sometimes can neither smell nor taste them, many ingredients in our foods and household products come from the sea. They also investigate food eat to determine algae derivatives they contain.

Fifth graders investigate the nutrition in rice. In this rice instructional activity, 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...

Students explore why Americans failed to meet health goals for the year 2000 and ways in which Americans can shape up to meet the 2010 goals. They maintain a food and exercise diary for one week, evaluate their nutrition and exercise...

Fourth graders understand the important nutrients in food and the value of each. In this nutrients lesson, 4th graders complete a chart giving examples of foods that contain that nutrient and a definition of the nutrient. Students...

High schoolers watch a video on how marketers plan their strategies in supermarkets. In groups, they are given a set amount of money and asked to go through a grocery store simulation with a list. After the simulation, they discuss the...

Fourth graders simulate how the digestive system works. In this hands-on simulation, 4th graders complete six group activities that help students visualize how our body breaks down food into nutrients.

Students will learn the meaning of food science and management for the classroom and laboratory. Background For Teachers: NOTE TO TEACHERS: A pre-assessment should never be graded. Good pre-assessment devices, however, can also be used...

Students explore how they can make healthy food choices and assess how "eating healthy" requires knowledge and planning ahead. They review and discuss The Edible Pyramid as well before they complete this project online. Each student maps...

Students read a story called School Lunches Get More Healthful and answer vocabulary and comprehension questions about it. In this current events school lunch lesson plan, student respond to literature by answering questions, recalling...

In this health worksheet, students write or draw what they eat for breakfast every day for a week. They use shapes to show "go" foods, "slow" foods and "whoa" foods.

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...

Students investigate how brown rice can be incorporated into a daily healthy diet. They practice preparing and storing the rice in the most beneficial ways. Also goals are set to increase the consumption of it in the dose of twice a week.

Babies grow at an incredible rate! Demonstrate how to model growth using a linear function. Learners build the function from two data points, and then use the function to make predictions.

Students compare their desired portions with the actual serving size. In this lesson on serving size, students compare their desired portion of a given food with the actual serving size listed on the Nutritional Facts label.