Students identify the importance of eating fruits and vegetables. In this nutrition lesson, students view a picture of the food pyramid and identify where to find fruits and vegetables. Students listen to a music piece about fruits and...

Students evaluate their eating habits, focusing on the ways in which one assesses whether or not his or her diet is nutritious. They work in small groups to design a menu for a healthy lunch and write a paragraph justifying their choices.

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.

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.

Students explore the diet of insects. In this "insects" biology instructional activity, students take a nature walk and collect various natural materials they think may be eaten by insects. Students sort and classify these materials into...

Students construct the Metric Pyramid from the handout. They use the Metric Pyramid to convert from standard to metric measure and vice versa. They compute their own Body Mass Index.

Students understand the importance of physical fitness as part of a healthy lifestyle.  In this health lesson students create a display and presentation about what they learned. 

Third graders research the history of cocoa. In this cocoa lesson, 3rd graders investigate how the cocoa bean has been traded from one country to another. Students create a timeline and map to track the history of the cocoa bean.

Learners evaluate human health by completing a class nutrition activity. In this food choice lesson, students read the book Five a Day Reporter and discuss the importance of balanced meals every day of the week. Learners view an...

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...

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.

Students demonstrate an understanding of healthy eating habits and of following a fitness program. They visit Yosemite Institute.

Learners explain that a low fat diet, accompanied by being physically active, help them live longer and healthier lives.

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

Students explore the conditions faced while sailing on the ocean regarding health and physical fitness. They experience the importance of Vitamin C. Students analyze the cause of many diseases and sicknesses on the ships.

Students discuss nutrition and diet. They look at copies of Tetra's Daily Nutrition Pyramid for Tropical Fish. They compare the fish feeding pyramid to the pyramid for human nutrition. Students examine a can of fish food.

Students explore the benefits of peanuts. In this peanut lesson plan, students explore the nutritional benefits of peanuts as they complete worksheet activities.

Second graders participate in activities that focus on the vegetable food group.

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...

Young scholars explore nutritional information for several fast food hamburgers using statistical applications. In this statistics lesson, students analyze calories, fat, and sodium content of various fast food restaurants. Young...

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.

Learning about the basic food groups and healthy snacks.

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...