People associate calories with food, but what is a calorie? Young scientists measure the number of calories in samples of food to better understand the concept. They test a variety of samples, take measurements, and compare their results...

From a high-speed hand-washing lesson to identifying important nutrients in fruits and veggies, this resource has several activity ideas and worksheets for teaching food safety to your learners.

Why is calcium good for the body? Where is it stored? Young chefs discover the importance of calcium and review a list of foods that are rich in the material. They then make delicious smoothies high in calcium! Teaching kids how to...

Learners explore British cooking vocabulary. In this ELL vocabulary lesson, learners identify and describe various foods, match foods with adjectives, discuss their opinions about British cuisine, then read food critic reviews. Four...

Students possible sources of water pollution, and explain the effects that water pollution can have on the food on the food chain. They Name human and other animal (i.e. fish) illnesses that can be contracted from drinking polluted...

Students discuss the design of experiments to determine how much and how fast rotifers feed and design experiments with a lab partner and in small collaborative groups. They then collect data from experiments and present results of...

Students explore cultural variations in food preparation. They pick a country and research dishes of cultural significance. They prepare their food and present the dish to the class creatively.

Students investigate foodborne illnesses and involved microbes. They identify major pathogens and then research and explain how they contaminate foods and how people are affected.

Are serving sizes for different foods always appropriate for what you need? In this hands-on activity, learners work in groups to estimate what one serving size of various foods are, and then evaluate their hypotheses by measuring...

Introduce young scholars to the ways in which land and people have a relationship. They examine the types of food local tribes have traditionally consumed and ways in which the people and the land both benefited from the act of...

Distinguish between food and non-food items. Recognize that food is obtained from both plant and animal sources. Identify sources for some common animal foods then construct a simple food path from the farm to the consumer.

Italian culture and italian food go together. Have small groups find out all about food-related culture through research and translation. Class members conduct online research, create glossaries, find and translate recipes for a...

Sarah Stewart’s The Gardener and Food from Farms by Nancy Dickmann display the importance of community farms. After reading these short picture books, class members draw connections between farms and the food we eat each day. As a...

A nice, neat PowerPoint accompanies this lesson plan, explaining each of the MyPlate dietary recommendations. Another PowerPoint gives the class the opportunity to apply the concepts of MyPlate on a worksheet. Recipes are provided for...

Students research the geography and history of immigration and then take a look at current immigration issues. They prepare biographies, conduct interviews, view films, sample foods, prepare an oral presentation, complete worksheets and...

Students describe factors that influence one's food choices, explain how food choices reflect one's culture and ethnic background, identify ways that family members and friends may affect one's food decisions and preferences, and explain...

Students explore the history of ingredients in one of the recipes they prepare in class. They examine where each ingredient is produced and under what conditions. In addition, they brainstorm alternatives that are environmentally...

Learners identify the foods associated with the "Days of the Dead Celebration." They compare and contrast these foods to the foods associated with American celebrations and become familiar with the foods of Mexico and their relationship...

Students participate in contrived conversation in French to determine preferences for known food items.

Sixth graders evaluate the nutrition of various foods. For this healthy eating lesson, 6th graders discuss the processing of many common foods and what this means. Students identify and research unfamiliar ingredients in processed foods...

Students examine the different food groups on the food pyramid. In groups, they discover the proper amount to eat from each food group and how to prepare healthy meals. They keep a food journal and calculate the amount of calories they...

High schoolers examine various genetically engineered foods by lecture and library research. They are then placed in groups of two to produce their ad and make a presentation on a food they have developed.

Learners examine the guidelines the United States Department of Agriculture places on food. In groups, they create a list of the foods they consume and discuss the political and environmental implications of purchasing the food. They...

Students view a video which explores the following statement. "You are what you eat." They discuss the food industry, organic foods, and healthy food choices. They chart what they eat on a daily basis and make plans for healthier options.