In this food worksheet, students answer short answer questions about their food patterns and habits. Students complete 9 questions total.

First graders explore how most living things, big and small, need food for survival.

Students explore where our food comes from. In this science lesson plan, students discuss how much of our food comes from animals. Students construct a mobile.

Students examine their protein intake daily. In this adult health lesson, students discover other protein rich foods besides meat. They name examples of vegetarian proteins found in the grocery stores.

Second graders categorize, cut, and sort food items to explore fractions.

Students examine kosher food, what it means and the rules that make it kosher.  For this kosher lesson students plan a kosher meal. 

Students identify the changing nutritional needs across the life cycle. They create and prepare a variety of healthy foods for children that provide adequate nutrients for optimum growth and development. They identify guidelines in...

Students practice safe handling procedures in a lab experience by handling ground beef properly in the preparation of a recipe. They prepare and assemble Open Faced Tacos. Afterward, they eat their prepared meal and complete several...

Second graders understand the appropriate sizes for food portions. For this food groups lesson, 2nd graders create and measure a meal using correct portion sizes and correct measurements.

High schoolers examine proper selection, preparation and storage techniques for a variety of fruits and vegetables. In groups, they prepare various types of salads.

Third graders view the food Power Tower and discuss the food groups.  In this food lesson, 3rd graders cut out favorite foods from magazines.  Students read Cloudy with a Chance of Meatballs and record the foods they would miss...

Students examine their own fast food habits and discuss the poor nutritional value of this type of food. They read nutritional labels on popular packaged foods. They analyze the risks of a diet high in fat and sodium versus a well...

Students examine how the school food program compares to the food pyramid recommendations. In this food pyramid lesson, students compile data regarding the food choices available in the school through the lunch program and vending...

Students examine the food pyramid. In this health/math lesson students make biscuits. Students are assigned a group to measure out ingredients. Students also discuss which part of the food pyramid biscuits fall into and the nutritional...

In this biology instructional activity, students create a presentation for a museum about the children they encounter during their journey as an insect. They identify the types of food the insect eats and its habitat. Students also...

In this cells instructional activity students answer questions regarding the characteristics of living organisms observed during a pond water survey.  Students draw diagrams of a food chain. 

In this activity, child care apprentices prepare granola bars to serve to preschoolers. A recipe and lab evaluation sheet are included, but the actual procedure is vague. It could be used in a cooking class or as a career exploration...

Educate parents on obesity prevention using these discussion points, specifically geared toward families of preschoolers. You will need to add to this, as it is mostly an outline of topics and objectives.  Concepts include healthy...

Young cooks demonstrate their understanding of the various aspects of food preparation they have studied so far by preparing a main meal component. Koftas, spicy bean burgers, or a fish and veggie stack are among the options they may...

The challenge in this foods lesson is staying organized in the kitchen while preparing a vegetable couscous salad or a layered pasta salad. Young cooks work in teams to prepare these nutritious meals.

The timing of preparing a roux sauce to accompany either a tuna and broccoli pasta bake or macaroni and cheese is the challenge young cooks face in this foods lesson. 

Is there anything better than hot soup on a cold day? Kids prepare either vegetable chowder or minestrone soup in an activity that features the use of the stove top.

To demonstrate their mastery of time management and kitchen organization skills, groups prepare either a shepherd's pie, lasagne, or spaghetti bolognese.

Croque-monsieur? How about pizza toast? Fire up the grill and show your young chefs how to prepare and enjoy these tasty offerings. The 13-page packet includes a rationale for the lesson plan, grocery and equipment...