Learners write a journal entry about where there food comes from. In this Civil War lesson, students discuss journals, the crops grown within the U.S., the import/export process and what food preparation must have been like on a...

Students comprehend and apply concepts of data analysis and distributions by observing modes of transportation for food and fiber products. They are given an activity sheet "On the Lookout for Agriculture." Students discuss the discuss...

Use the Tool Factory Workshop to have your class create a list of people to invite to their Thanksgiving Feast.They will take pictures related to the fall season and create invitations using Tool Factory Database. Students make a grocery...

Young scholars inquire about how much sugar they consume on a daily basis. In this healthy habits demonstration, students examine how much sugar is in a variety if foods by spooning out teaspoons and placing into a bowl.  Young...

Students develop a new line of nutritional snacks. They work in teams to submit a proposal for a snack that not only tastes good, but is nutritional as well. Their end-product consists of four parts: background information, developing...

Students explore the marketing process that companies use, including their advertising campaigns. As a class, they discuss how supermarkets develop new brands, determine how to package their goods, price them, and select the products....

Students analyze mixed messages about sexual behavior. In this sex education lesson, students use a milk bowl and food coloring to identify the mixed messages about sexual behavior. Students discuss the mixed messages for the topic and...

Students compare the different types of milk. In this adult health lesson plan, students examine the label and determine which is the healthiest. They discuss ways to switch from high fat to lower fat milk.

Fourth graders observe brine shrimp over several days. They create drawings showing the growth and development of the shrimp. They research web sites to find out where brine shrimp fit on the food chain and what makes the shrimp unique.

Students explore agriculture by researching different seeds. In this seed identification lesson, students collaborate in small groups to analyze a package of different seeds. Students utilize a magnifying glass to examine each seed...

Students follow a recipe to make ice cream. For this ice cream lesson plan, students make their own ice cream by measuring out ingredients and following directions.

Students identify the different WIC cheese choices. In this health lesson, students compare the nutrient content of various cheese. They share cheese cooking tips.

In this packaging activity, students compare the amount of small bags of popcorn to large bags of popcorn and how much trash they create for equal amounts of food. Students follow 6 directions and answer 2 questions.

Students discuss the importance of reading and understanding price tags, labels and expiration dates. They Compare/contrast the significance and practice of reading food labels, expiration dates and prices of food items in students'...

Students explore how small "extra" bites of food can add significant calories to their diet. They estimate how many extra calories they add to their diets by just taking small bites of food throughout the day.

Students practice reading and using label information and understand the purpose of food labeling. They complete surveys using labels from the products brought in. After discussing the pros and cons of having a law that requires fast...

Pupils identify six effective ways to prevent food borne illness in the home. They develop the ability to responsibly and safely handle food, from purchase to preparation. Students comprehend just how susceptible food can be to...

Students examine what foods are indigenous to America and how Western European expansion impacted indigenous communities. They identify indigenous foods that they themselves eat, and label maps and identify ethnic groups in the Americas.

Students work together to determine if smell is important to being able to recongize food by taste. They try different foods with different textures and hold their nose. They create a graph of their results.

Students identify the types of foods and snacks they eat for their lunch. In groups, they identify healthy foods along with unhealthy foods. They design a new lunch menu using only healthy food and identifying which food group they belong.

Students identify fiber from foods, its sources and function in the body. They also the importance of fiber in the diet and good food sources that one can eat. Finally, students discuss water and its importance with eating fiber and...

Young scholars read and discuss an article about Native American cooking practices before 1500. In small groups they recreate a recipe for pemmican and sample the results. They discuss how food preparation and ingredients differ from...

Students discover the importance of a healthy diet during space travel and examine the physiological changes astronauts experience while in space. In groups, they develop questions to determine an astronaut's food intake and identify...

Students will categorize foods according to their components and energy content.1. Design a large bulletin board with sections for carbohydrates, fats and proteins. 2. Ask students to bring labels and packages of different food products....