Curated OER
Food Journal Exercise
Learners are required not to change their usual eating pattern while recording everything they eat and drink for 1 day. They evaluate the nutrient composition of their diet, as well as their dietary intake and behavior within the...
Curated OER
Safe and Sanitary Work Habits - Level 1
Students brainstorm hazards in the kitchen, and categorize them. They develop a checklist that could be used by an inspector to evaluate a home economics foods laboratory. They create a recipe while using proper lab and safety procedures.
Curated OER
Bag Lunch
Students rate foods as safe or unsafe and follow rules for food safety to make them safer.
Curated OER
Science: Lead Shot and Waterfowl
Students examine data to investigate the impact of lead shot pellets on waterfowl populations. They graph their findings and discover how lead in ingested by birds and poisons them. As an extension, students research legislation and...
Curated OER
How Did That Get in My Lunch?
Learners view "The Danger Zone" to learn about food poisoning and the bacterial causes and prevention. Students look at slides, use a worksheet, "Microbial Bugs"and the internet to identify and learn about each bacterium.
Serendip
Understanding and Predicting Changes in Population Size – Exponential and Logistic Population Growth Models vs. Complex Reality
Salmonella poisoning impacts over 200,000 people in the United States each year. Scholars learn about the growth of these bacteria using multiple approaches. Then they apply the same growth calculations to endangered species and think...
Curated OER
Where Do Plants Get Their Food?
Students think about the historical development of the scientific method. They design an experiment that replicates van Helmont's, using only specified materials. Pupils then improved upon van Helmont's procedure and also consider the...
Curated OER
The Portion is the Poison
Students calculate the amount of everyday food products or liquids that would need to be consumed in order to become toxic. By using unit analysis, they calculate the amount of certain common food items that would need to be consumed in...
Curated OER
Lead Poisoning and Ceramic Dishes
Students explore the amount of lead in ceramic plates through an experiment. Students determine if everyday dishware is leaching lead into food. They chart their results and discuss how much lead in ceramic dishware may cause lead...
Curated OER
Edible and Medicinal Plants: Field Trip Guide
Though it's designed to guide a field trip to the New York Botanical Garden, you could take resource like this one to a local park, wilderness area, school garden, or even a weedy empty lot. Middle schoolers identify plant parts and...
Curated OER
Studying a Piece of an Ecosystem
Students carry out an outdoor land study in which they identify organisms living in the soil, and any other animals living within the site. Groups also examine abiotic factors. They respond to a series of questions concerning their data...
National Endowment for the Humanities
“Read All About It”: Primary Source Reading in “Chronicling America”
Can investigative journalism become too sensationalistic and accusatory, or is it vital for the survival of a democracy? Middle schoolers analyze primary source documents from early 20th-century newspapers as well as Theodore Roosevelt's...
Teach Engineering
The Great Pacific Garbage Patch
The Great Pacific Garbage Patch is one of several garbage patches around the world where garbage accumulates naturally. As part of a GIS unit that combines oceanography, environmental science, and life science, class members investigate...
Virginia Department of Education
The Effects of Heat and Acid on the Enzyme Catalase
How quickly do enzymatic reactions occur? Assist the class as they examine heat and pH change to determine the rate of chemical reactions using catalase as an enzyme. Watch them "glow" with excitement!
Curated OER
Safe Work Habits and First Aid - Level II
Identify and explain the appropriate use and care of basic kitchen equipment. Locate food preparation equipment in the laboratory Identify various types of kitchen equipment Select appropriate equipment for specific product preparation...
Curated OER
How Strong is the Solution
Students investigate the strength of solutions. In this scientific inquiry lesson plan, students examine various solutions of food color and water as they discover the concentration of the solutions by adding bleach to clear the color.
Curated OER
Biology: living Things and their Environment
Students recognize that organisms depend on other organisms. In this organism lesson, students understand symbiotic relationships and competition. Students explain food chains and food webs. Students understand that change is always...
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Bad Algae!
Learners explore algal blooms. In this ecosystem and health lesson, students define and describe harmful algal blooms, then discuss ways in which the impact of these algal blooms could be reduced. Learners work in groups to research...
Curated OER
Plant Parts We Eat
I bet the kids in your class will love to eat their vegetables after an engaging lesson about edible plants. They read information about vegetables and edible plants, sort vocabulary words, identify plant parts, measure and graph the...
Curated OER
Lead Contamination In Our Environment
Students identify the sources of lead in their local community and how to prevent further contamination. As a class, they watch a video about the effects of lead on the body and use the internet to discover any new technology that can...
Curated OER
Jungle Survival
Students make a chart with columns for water, food, shelter, fire, and other needs.Then list whatever each person thinks they might need in each column to survive for at least a week in the outdoors during that season.
Curated OER
Milkweed Plants
Second graders view milkweed plants (or pictures). The describe the plant and discuss ways some butterflies use it as a food source. Students view four pictures of different phases of a milkweed plant's life cycle. They discuss the...
Curated OER
"Keep it cool"
Students comprehend the importance of keeping cold foods cold. They identify the proper way to install and read a fridge thermometer. Students develop the ability to maintain a clean fridge at home.
Curated OER
Kitchen Confidence: Spring-Cleaning
Students identify common kitchen contaminants that can cause food borne illness. They choose the proper equipment and use the appropriate methods to thoroughly clean the kitchen. Students discuss why it is important to maintain a clean...
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