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The Happy Game: Natural Resources
Can't get enough of the Happy Game? Here it is again, this time students help Happy get a healthy lunch by answering questions related to the environment and natural resources. This is a great game to play prior to a lesson, to get an...
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You Are What You Eat!
Fourth graders discover the nutritional needs of their bodies. Using a database, they research how nutrition affects their learning capabilities. They take the food they eat on a daily basis and discover its nutritional value. They...
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Polar Bears and Ice
Young scholars explore the Arctic food chain. They examine the needs of the polar bear and the threat that global warming poses to them. Students write a letter to a local political representative explaining what they have studied and...
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Sheffield Island Adaptation Activity
You don't have to visit The Maritime Aquarium to use this plan, but you would need to find a location where a variety of bird species live, re-write the activity worksheet to incorporate the local species, and purchase field guides for...
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From Seeds to Salad Bars
Students examine different plants and discover how they can be sources of healthy food choices. They identify tips on how they can eat more fruits and vegetables during the day. They also prepare a recipe.
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How We're Connected
Pupils take a survey in order to find out how they live in relationship to the environment. They take the time to investigate the differences between a need and a want. This is done as part of the self-assessment. Students also study how...
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Environment: Water & Air
The introduction to the lesson mentions a sailor's limited capacity to store drinking water on his ship. Pupils then set up an overnight experiment to remove freshwater from salt water by distillation. There is a math and map activity to...
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Making Pretzels
Students discover that plants provide food products to humans. In this baking lesson, students grind wheat seeds into flour and then use the flour to make pretzels. Students participate in a variety of activities that involve them in...
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That was Then, This is Now
Students compare and contrast data charts and statistics for food prices of now and in the past. For this food prices lesson plan, students answer short answer questions and calculate computations.
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Lower the Trans and Increase the Omega-3s
Students identify the health risks associated with trans fats. In this adult health lesson, students examine food labels for hydrogenated oils content. They discuss the benefits and sources of omega-3s.
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Water Sources in Cape Verde and West Africa
Learners analyze the importance of a fresh water supply in Cape Verde, researching five methods of obtaining and conserving water there. Students create and present displays demonstrating their understanding of the methods of water...
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Eating your Energy's Worth
Students calculate the amount of electrical energy used in a week in food units. They create ways to reduce energy use. Students discuss the different forms and sources of energy. They discuss how people use electrical energy to power...
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Energy Defined
Fourth graders complete activities to study the sources of energy and forms. In this energy lesson, 4th graders discuss the origin of energy and define it. Students participate in several experiments to further study energy including a...
DiscoverE
Build a Watershed
What's the best way to learn how watersheds work? Build one! Combining engineering, the water cycle, and ecology concerns, the activity is the perfect fit for an interdisciplinary unit. Teams construct a model watershed with simple...
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World Geography: Water: The Indispensable Resource
Students are able to explain why water is an indispensable resource in a written essay and class discussion. They identify at least three examples of where water has been a source of conflict between societies from a reading and...
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You Are What You Eat (Grades 5-8)
Students gain an enhanced understanding of the relationship between proper nutrition and good health. Through use of video, hands-on activities and interaction, students measure energy in food, and recognize sources of vitamins and...
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Basic Vitamins: Water-Soluble and Fat-Soluble
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.
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Meat, Poultry, Fish, Eggs: Constructing and Maintaining
Meat as a food source to provide necessary complete protein, iron, and other nutrients in the diet. Identify and prepare meats and/or poultry product(s). National Standard 14.3.3
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Fruit and Vegetable, Vitamins and Minerals
Students discuss and identify vitamins and minerals, their functions in the body, how fruits and vegetables are a good food source, and deficiencies in the body that may occur due to a lack of them.
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Dietary Fiber
Students examine the different types of fiber and their benefits. In this investigative lesson students find good sources of fiber in different foods.
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Sea-ing More Clearly
Students explore historical importance of fish as food source, examine works of Robert Harris, create their own fish, and compose accompanying poetry. Students then explore dramatic tradition of Chorus inspired by Greek theatre,...
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Surrounded by Radiation
Students explore ways in which people are constantly exposed to naturally occurring and man-made sources of radiation. They create and play a board game featuring different hypothetical scenarios of radiation exposure.
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Our Dependence on Fossil Fuels
Middle schoolers become aware of their dependence on fossil fuels. As an introduction activity not all students are treated equitably to emphasize that fossil fuels are finite resources. They are asked to list the external sources of...
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Mollusk Matching
Students look carefully at shells and observe the differences between
species and the names of common shells. Then they identify and complete a Mollusk Matching handout included in the lesson and write the letter of each shell in the...