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...

Students read and discuss an article on the amount of sugar in various food products. They compare the nutritional values of food products, calculate their daily intake of nutrients, analyze serving sizes, and compare/contrast their own...

Students participate in a bread making experiment to understand the good microbes in bread. In this bread making lesson, students prepare bread in a bag with varied recipes and note results.

Students investigate the properties of sweeteners. In this chemical property lesson, students examine the unique properties of sweeteners by performing several experiments. They will analyze the data to form a conclusion about the...

Practice nutritional cooking with a collection of fun meal preparation lessons. Each lesson includes a focus, objective, collaborative activity, and recipe to culminate what young cooks have learned about healthy eating.

Examine how organisms interact through a hands-on experience. Learners study population dynamics and distribution during an informative five-lesson unit. The focus is on the ocean environment and the organisms within it.

This activity is like having a show-and-tell. Bring in lots of items, or packaging, from the grain group. Bread, rice, cracker, cereal, oats, you get the idea. Perhaps first start by checking in and asking what the class knows about...

Students work in teams to identify and sort types of packaging used in food production. They consider ways to reduce the environmental impact of packaging and reflect how consumer choices play a role in trash production.

Students bring in a packaged item to unwrap. They weigh the pile of packaging and pile of product and determine which weighs more. They identify the source of raw materials for packaging and discuss ways to reduce packaging and overall...

Students assess the difference between "use by" and "best before" date markings on food items bought at a grocery store or some other establishment. They determine whether or not stored food is safe to eat and practice developing...

Sixth graders read and discuss background and vocabulary. They use the background to develop a flow chart showing the movement of food from farm to table and work independently or in groups to complete an activity. They then use Internet...

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 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.

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...

High schoolers explore reading nutritional labels and making good food choices through simulation. They prepare and design a label for a product. In addition, they create packaging and advertising to ensure access to the population.

Tenth graders investigate the mole using raisins, sunflower seeds and M&Ms candy. In this mole relations lesson plan, 10th graders create trail mix packets using the food items given to them using "dozen" as the units. Students write...

Students investigate the amount of trash they generate, the problems that result and possible solutions.They complete four activities regarding household trash, biodegradability, packaging, and recycling.

Ninth graders explore the concept of organic eating. In this environmental stewardship lesson plan, 9th graders compare and contrast organic foods with conventional foods and discuss the benefits of eating organic foods.

Students, in teams, create and prepare an original cookie recipe. They market their cookie by designing creative packaging and advertising. They compete with other groups in a cookie contest.

Students explore the process of making butter. For this agriculture lesson, students discuss how butter is made today and how it was made in the past. Students make their own butter using baby food jars and some "elbow grease."

Third graders examine the difference between composting and wasting food. They problem-solve what to do about leftovers after lunches so good food doesn't go to waste.They study food storage techniques that are environmentally friendly...

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.

Young scholars create glue from milk by curdling milk with an acid. In this protein denaturing lesson plan, students experiment with milk and vinegar to denature the proteins in milk, create curds and whey and use the curds to produce...

Students participate in a simulation of the equal and unequal distribution of the earth's renewable resources. They discuss renewable resources and how food resources can increase and decrease, participate in the simulation, and analyze...