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Microorganisms: Good Guys or Bad Guys?
Students discover the role microorganisms play in our lives. In this decomposition lesson, students examine decaying foods and plants in order to analyze the different bacteria that grows. Students discuss the good and bad of...
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ADULT ESOL LESSON PLAN--Level 2--Consumer Education
Students, after reviewing an extensive list of vocabulary terms on the board, identify/label food items, how much they cost and the value of using coupons to save money. In addition, they practice reading the labels on the food packaging...
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Nutrition/Consumerism
High schoolers explore the consumer health aspects of nutrition using food package labels.
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Read That Label!
Students 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.
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After School Snacks
In this after school snacks worksheet, students look at food labels and determine how much "phe" is in foods. Students complete 22 problems total.
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All Wrapped Up
Students explore packaging. In this cross-curriculum lesson plan, students bring in samples of food packaging and identify the packaging as natural or manufactured.
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Health: Diet and Nutrition
Students access a variety of nutrition and health related resources on the Internet. They examine the food pyramid, match food groups, play interactive games, read an online story, analyze the labels on food packaging, and take a...
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Healthful Eating
Students read a story about how cartoon characters are partially to blame for American's obesity problem, and answer vocabulary and comprehension questions about it. In this healthful eating lesson plan, students respond to literature by...
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Where Does Our Breakfast Come From?
Students bring in the cartons and containers of some of their favorite foods. They locate the origin of these foods on a map and visit a farm to view how food is grown and processed by a farmer. Students read books, complete worksheets...
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Kansas Foods A Data and Probability Investigation
Students study a number of food products and anticipate which are derived from Kansas crops. They make a list of words associated with the food stuffs and graph the results.
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Labelling
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...
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Check Out This Label
Middle schoolers 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....
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What's My Nutrition Value?
Second graders, in groups, explore how to read labels on food packages. They learn the nutritional value of food.
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Development of a Nutritional Snack
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...
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Some Fats Aren't Phat
Students examine nutritional information on various food labels and then consider the nutritional value of the foods in their own diets. They create posters illustrating their diets "before" and "after" they considered their fat intake.
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You Are What You Eat!
Learners calculate the calories in food samples and plan a meal based on the calorie amount. In this calories lesson plan, students also devise a work out program to burn off the calories.
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You Are What You Eat
Learners examine food labels and study serving size and calories. In this healthy eating lesson plan students complete several activities to understand food labels.
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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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Make Half Your Grains Whole
Students discuss the benefits of eating whole grains. In this adult health lesson, students compare samples of whole grain food products. They recommend ways on how to incorporate whole grains in their family diet.
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Fat, Sugar, and Salt
Students examine how fat, sugar and salt is manufactured and placed in prepared foods. In this food additives instructional activity students complete a lab activity and fill out a worksheet.
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Lose the Fat, Keep the Vitamins... Drink Low fat Milk!
Students compare the different types of milk. For this adult health lesson, students examine the label and determine which is the healthiest. They discuss ways to switch from high fat to lower fat milk.
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Food Detectives
Students investigate the regions in which particular grains are grown. Using the packaging from a variety of foods, grains are identified and the general locations where they are grown are plotted on a map.
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Pudding Facts
In this reading labels worksheet, students study the label for the package of instant pudding. Students then answer 8 questions about the informational text.
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Astronaut Diet
Young scholars discover foods that astronauts eat in space and eat an actual astronaut meal. In this astronaut diet lesson, students discover how food is freeze-dried and packaged for use in space. Young scholars compare an astronaut's...