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...

Third graders explore why rice is good for our bodies. In this nourishment lesson, 3rd graders review the food pyramid and discuss serving sizes. Students discuss the different ways rice is used in food. Students use uncooked rice to...

Students conduct Internet research, view film and participate in class discussion to identify the problem and causes of obesity in America. They evaluate the food pyramid and break down the nutritional components of fast food and frozen...

Students predict, observe, and record what grasshoppers eat to demonstrate an understanding that grasshoppers and people have nutritional requirements to grow and maintain good health.

High schoolers work together to prepare a cookie recipe. In groups, they measure ingredients and review abbreviations and substitutions when it comes to different systems of measurement. To end the lesson, they demonstrate the use of...

Students examine simple and complex carbohydrates. They take notes and complete a worksheet. They also research cookbooks and find recipes which shows the simple and complex carbohydrate groups.

Young scholars 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...

Students complete an Easter Scavenger Hunt by researching Internet sites and discover how different cultures decorate Easter eggs. Students also examine nutritional facts about eggs and additional trivia or fun facts during their...

Students examine the problem of obesity among teenagers. They view a video and discuss what could be done to avoid becoming overweight. They also explore the importance of exercise.

High schoolers devise their own scheme for encouraging healthy eating and discuss health eating. They prepare a talk for younger students from the government to promote healthy eating.

Seventh graders engage in a lesson that investigates the sources of Food Borne Illness. The practices of prevention are covered in the lesson. Various foods are looked at for the nutritional value and evaluated for the practices needed...

Students explain the consequences of hunger and malnutrition, to know the magnitude of hunger in the world today and to know who is hungry and malnourished in the world.

Third graders study concepts related to health promotion and disease prevention.

Students discover and discuss the functions of carbohydrates. Once they have taken notes and completed worksheets, they perform experiments using iodine to test for starch. Lesson topics include how carbohydrates are processed by the...

Students recognize and name the products used to build a hamburger. They review the USDA Food Guide Pyramid. Students are given worksheets, and they match the burger parts to the picture parts. They conduct a taste test on samples of the...

Young scholars investigate how water travels up the stem of vascular plants by using food coloring to stain the xylem of a number of different plants. They know the function of leaves, stems, and root at the end of the experiment.

Students, in groups, choose from a list of alternatives for recreational activities, transportation options, nutritional choices and other opportunities people have in their lives to make decisions which either benefits or has a negative...

Fifth graders review the Food Pyramid. They examine several breakfast cereal labels and determine how much sugar is in each. They discuss these amounts and whether or not they are surprised by the results. They discuss the amount of...

Students examine calories for the human body. In this calorie lesson, students explore the energy expenditures needed for different types of activities and how many calories are needed to support daily functions.

Students study the reproductive strategies of reef building corals.  In this coral reef lesson students describe the behaviors of reef building corals and their nutritional strategies. 

Third graders study a healthy diet. In this healthy diet lesson, 3rd graders investigate the nutritional value of fruits and vegetables. Students compare a healthy diet to their personal diet.

Students investigate a family profile and design a menu plan. In this consumer science lesson, students plan and prepare a weekly menu based on a family profile.

Students explore their physical abilities by participating in team sports.  In this physical education activity, students collaborate in groups in one of several team sports before moving on to the next station.  Students...

Students participate in a lecture and lab explaining the qualities of a casserole, identifying the different kinds, the function of the ingredients and foods used in the preparation of the casserole.