Global Oneness Project
Living with Less Water
Did you know that California produces two thirds of the fruits and nuts consumed in the United States? That it produces almost one third of the vegetables? Did you know that scientists warn that California is facing the onset of a...
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Sustainable Dining
Students identify consumer products and sustainable foods. They calculate the differences in prices and applying those prices to the cost of a meal. They also discuss the costs and benefits of buying sustainable products.
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Critics of Cuisine
Students role play the role of food critics. Using recipes, they make nutritious meals at home following specific directions. They write reviews of their recipes and the products they used to make them. They share their review with...
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External Influences 3: Legal and Political
Students examine the impact of regulation on business activities and present written reports. They conduct research on food labelling and regulation.
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Milk and Dairy Test
Young scholars explore how to select and prepare milk and milk products, identify standard serving size for milk and milk products, review terms associated with milk and milk products, and demonstrate knowledge of how to use and care for...
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Scavenger Hunt!
Students conduct Internet research to describe products made from corn. They identify how corn produces ethanol, complete a graphic organizer demonstrating the importance of corn production in people's lives, and design a poster about corn.
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Making Choices
Students work with a partner to write a play, story or ad that teaches about our choices as consumers. Students focus on educating people about how food choices make a difference in their lives.
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March Market
Students role play a living wetland food web. They trace the food web associated with the items in their lunch.
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Tread Lightly: Low Carbon Lunch
Students create a flowchart of the carbon footprint of food from production to disposal. For this biology lesson, students brainstorm ways to reduce greenhouse gases by smart food choices. They create a blog promoting ways to eat low...
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Language Arts Writing Experience
Pupils write and illustrate a picture of their favorite food to be included in a class book.
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Amphipod Ecology
Learners count amphipods under kelp wracks of varying ages to explain how long it takes for them to find their food source. They collect and represent the data.
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Language Arts Writing Experience
Students write and illustrate a picture of their favorite food. They describe and practice responsible behaviors for health and safety.
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Commercial Uses of the Rainforest
Students go on a scanvenger hunt to find products (from a provided worksheet) that have ingredients that come from the rainforest. They then decide if the products are really needed by consumers and make a display of them.
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Preparing for Cake Sale
Young scholars complete a series of lessons and plan recipes to make. They gather the necessary ingredients. Students follow safe procedures for food and safety hygiene to bake a cake for a cake sale. Young scholars create posters to...
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Where Does It Come From?
Students research agricultural commodities. In this agricultural commodities lesson, students read background information about food products and commodities. Students complete worksheets with specific product information including its...
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FACS: Running a School Bakery (Mktg)
Learners explore marketing concepts while producing food items to sell. They are divide into groups. Students create or revise the Research Survey to use during the week to either determine the product they they sell or which variety...
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Label Language
Students read food labels and understand their meaning. In this healthy eating lesson, students discuss healthy foods and snacks. Students understand the fat and calorie content of foods and discuss the regulations on food...
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Carbohydrates-Simple and Complex
Grain products are staple foods and sources of simple and complex carbohydrates that provide energy for the body. Define simple and complex carbohydrates Identify function and sources of simple and complex carbohydrates Describe how...
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Giving'Em The Business
Students work in groups of 4-5 to form a business, create, market & sell their product, and track their expenses and profits. They experience the roles of producer, distributor, and consumer of goods. They collect, organize and...
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Setting Up Shop
Seventh graders investigate what goes in to starting a retail store. In this business economics instructional activity, 7th graders brainstorm products they would like to sell and use magazines, newspapers and real estate listings to...
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4-H Horticulture and Gardening- Intermediate Learner's Page
In this 4-H horticulture and gardening worksheet, students study how some of the food they eat is the stems, roots, leaves, seeds, and flowers of plants by completing a fill-in-the-blank activity and a word search page. They examine the...
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Measuring Techniques - Level I
Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.
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CULTURAL COMPARISON OF NATIVE AMERICANS AND PILGRIMS
First graders explore the practices and products of the two cultures. They build log cabins and teepees or Hogans, make costumes, use vocabulary and Native American symbols to write stories, create art products such as pinch pots and...
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The Kindness Company
Students organize themselves into a simulated company complete with applications, interviews and training. They identify a community need they can fulfill related to cooking or sewing and work to make and deliver the designated product.
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