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Preparing for Cake Sale
Students 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. Students create posters to advertise the...
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Where Does It Come From?
Students research agricultural commodities. In this agricultural commodities instructional activity, students read background information about food products and commodities. Students complete worksheets with specific product information...
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FACS: Running a School Bakery (Mktg)
Students 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 lesson, 7th graders brainstorm products they would like to sell and use magazines, newspapers and real estate listings to bring their store...
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4-H Horticulture and Gardening- Intermediate Learner's Page
In this 4-H horticulture and gardening worksheet, middle schoolers 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...
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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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Bees
Learners design an experiment. In this bees lesson, students research pollination and work collaboratively to discover how bees aid in pollination. Learners use tomato plants and create experimental designs. Lesson adaptations...
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Eggs: A Practical Application
Apply food selection and preparation guidelines related to egg products. National Standard 14.3.3 Identify functions of eggs: binder, thickener, coating, leavening agent, emulsifier Identify egg cooking temperatures, techniques/methods:...
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Organic Feud
Students examine possible pesticide exposure in their fruit and vegetable consumption. They compile fact sheets exploring various organic food issues and interview their parents about the food choices they make for their Students.
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Producer to Consumer Fun
Students research about producers and consumers. They examine how products become available to consumers and participate in one of the activities listed such as: tour a farm or a factory, go on a scavenger hunt at a local store, or have...
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Capital for Cookies
Fourth graders find the meaning for capital, land, labor and enterprise and relate them to economics of a place. In this economics lesson, 4th graders form a company to make an agricultural product and look for the resources they will...
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Glucose
Young scholars conduct various experiments on glucose. In this biology lesson, students differentiate the process of diffusion and osmosis. They test different foods for the presence of glucose and starch.
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Composting Conundrum
Students research cafeteria composting. In this composting lesson plan, students design a vessel that would allow the cafeteria staff to collect food scraps for composting. Then students build a prototype and present it to the class....
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Putting Toxicogenomics To The Test
Young scholars evaluate the pros and cons of a new approach to food, chemical, and drug testing. They read and discuss the Times article, 'DNA Chip May Help Usher In a New Era of Product Testing.'
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Good For You?
Students discuss nutrition and compare nutritional values of a snack product claiming health benefits with a candy product.
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Science Videos
Young scholars plan, practice, and act in a 2-3 minute videotaped production about a specific topic. Students from a local high school give presentations pertaining to seasons, earth rotation, and moon phases. Young scholars analyze the...
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Fiber - Adding it to the Diet - Skill Supplement
Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...
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Nutrition and Health and School Gardening
Students examine how healthy eating contributes to a healthy body and life style. They read nutritional labels on food items. They use the Five Foods Pyramid to evaluate their own eating habits. They plan, design, and create a school...
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WHAT'S ORGANIC?
Learners explore how certain foods come to be certified "organic." They write the words "organic" and "synthetic" and given the definitions of each. Students are given dictionaries. They are asked: "What is organic food?" Learners grow...
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