Students investigate the lifestyles of the Native Americans and look at a recipe found on a website. They read the recipe and pay attention to the measurements. They differentiate between the various measures in order to apply them to...

Students identify the benefits of eating a nutritious breakfast. In this nutrition lesson, students read food labels to identify foods that are low in sugar. Students create a healthy breakfast by using eggs and low-fat cheese.

Students read food labels and understand their meaning. In this healthy eating lesson, students discuss healthy foods and snacks. Students understand the fat and calorie content of foods and discuss the regulations on food...

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 study of nutritional value of edible native plants. discriminate between foods that have nutritional value and those that do not. They relate how food can affect how they think, feel, and perform.

Students recognize that healthy food gives you better ability to concentrate and makes you more willing to learn.  In this healthy food lesson, students choose food from Canada's food guide to create a healthy lunch and healthy snack.

Students comprehend the nutrition benefits whole grain breads. They explore how to overcome the common barriers to eating whole grain bread. Students investigate how to choose and store whole grain breads. They comprehend the...

Students identify fruits and vegetables. In this nutrition activity, students list fruits and vegetables on the board. Students study the lunch menu and identify the fruits and vegetables.

Students examine the importance of the nutritional value of explorers' meals. They investigate the concepts of caloric intake vs. caloric expenditure and examine their own nutrition.

Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...

Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques. Identify abbreviations Compute equivalents Identify measuring...

Students cook rolled pancakes and practice  culinary skills that promote an integration in a variety of foods.  In this cooking lesson, students develop the skill of properly measuring and mixing ingredients . Students then...

Learners create an exercise and nutrition program. For this interdisciplinary lesson, students use calculations of exercises plus their corresponding effects on the body and nutritional values of food to derive a health plan. Learners...

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...

High schoolers investigate adolescent obesity and its health impact. In this health and obesity lesson, students research the problem, develop a survey regarding eating habits, then analyze the nutritional information on commonly eaten...

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...

Sixth graders investigate the nutritional value of different types of cereal. They take a survey of students that ate breakfast and create a circle graph with the results. Students examine the nutritional information on the sides of the...

Third graders examine the issue of food quality to assess the dangers of pesticides, additives, and improper food preparation. After keeping food diaries and categorizing foods, they fill in food pyramids based on their journal entries....

Identify the properties of fats and lipids. Compare the properties of saturated and unsaturated fatty acids Identify foods containing triglycerides and identify which foods contain saturated and unsaturated fat Discuss the function of...

First graders explore the importance of balanced meals. They play a fishing game to help them select foods to make up a balanced meal.

Students examine the different types of fiber and their benefits.  In this investigative lesson students find good sources of fiber in different foods. 

Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.

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.

Students 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.