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What's My Nutrition Value?
Second graders, in groups, explore how to read labels on food packages. They learn the nutritional value of food.
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Garbage 2: Recycling
Students apply what they have learned about throwaway products "and the valuable natural resources from which they're derived" by thinking about where garbage goes after they throw it out. They also examine their own ideas and habits...
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Fat - A Concentrated Energy Source
Students study fats as a necessary part of a balanced diet. They match foods with visuals showing the amount of fats in each. They compare lunches and how substitutions of various foods can effect the fat content of each meal.
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Clever Cooking Book Review Directions
In this literature and literacy worksheet, students select a recipe from a cookbook to review. They investigate the type of food it entails, the ingredients and tools need to make the food, and the safety concerns. They cook the recipe...
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Tear + Net = Gross
Second graders find the net weight of a grocery item by weighing it with the tear. In this weight measurement lesson, 2nd graders bring in cans of food and watch a video about weight measurement. Students review the meanings of gross,...
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Biotechnology: Monster or Miracle
High schoolers explore biotechnology. In this scenario-based lesson, students take a survey on what they know about genetic engineering, view a PowerPoint, and conduct a web quest. High schoolers will then be placed in groups, and...
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Mold
Students explore mold, the different types and the health risks that they pose. In this mycelium lesson students grow different molds and see which type of foods mold the fastest.
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Apple Now World’s Most Valuable Brand
Learners read an article about Apple overtaking Google as the most valuable brand in the world and complete several activities regarding the topic. In this ESL lesson plan, students explore brand names as they pertain to products people...
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Chemistry: pH Probe
Young scholars conduct a pH probe of various household products including both bases and acids. In groups, they use litmus paper to test such liquids as amonia, vinegar, and detergent to discover which are acids and which are bases....
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People in the World-Brazil
Second graders explore information about South America and choose a country to study. They explore culture, food, geography, clothing, language, and recreation of their country. Students visualize their learning by developing a slide...
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TIN CAN TREAT
Students conduct an experiment where they will change a liquid dairy product into a solid. They review the definitions of liquids and solids. Students are given an example of each. They are divided into groups of four, each group is...
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Aerobic vs. Anaerobic Respiration
Students define aerobic and anaerobic respiration. They compare and contrast the processes of aerobic and anaerobic respiration. Students identify organisms that use the processes of aerobic and anaerobic to synthesize energy from food.
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It's a Wrap!
Students read about the importance of packaging foods and related items properly and reducing waste. In this packaging lesson plan, students read the background information about packaging and bring a variety of packaging materials to...
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Defining Agriculture and Natural Resources
Students define agricultural using concept maps. In this agriculture lesson, students use concept maps to determine the ideas that are related to agriculture such as farming, food, flowers, and forestry before defining the word...
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Phytochemicals
Learners study what phytochemicals are, how they work and where you can find them. In this food chemicals lesson plan students complete and activity and study products that contain phytochemicals.
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Estuaries, Estuarine Habitats, and Adaptations
Pupils conduct research on estuaries. They design and construct an estuary, describe the physical characteristics of an estuary, and create a diagram illustrating an estuarine food web.
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Investigation Xylem
Young scholars investigate how water travels up the stem of vascular plants by using food coloring to stain the xylem of a number of different plants. They know the function of leaves, stems, and root at the end of the experiment.
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Foiling Spoilage
In this agricultural education activity, students read 6 descriptions of bacteria that cause food spoilage. Students then read 4 descriptions of preservatives that can be used to prevent spoilage. The activity is meant as a...
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Recognizing Advertising Techniques
Students explore advertising techniques. In this media awareness instructional activity, students read articles about foods and their links to childhood obesity. Students also discuss propaganda techniques that advertisers use to sell...
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Label Language
Sixth graders explore healthy eating habits by identifying food labels. In this food ingredient lesson, 6th graders discuss the nutritional facts that are available on almost all foods in America and which ingredients and content is...
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No Impact Project: Water
Students use the "No Impact Project" to analyze the consumption of water. In this water consumption lesson, students discuss the pros and cons of tap water or bottled water. Students read about chemicals in water and watch a video clip...
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Cooking With Geography
Shigh schoolers use desktop publishing to create "real world" documents from information received from collaborating classes. They create an electronic presentation from Internet research. They experience foods from different states and...
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Ice Mummies: Frozen in Heaven
High schoolers conduct an experiment to investigate the rate of microbial growth at different temperatures. Students predict what will happen to the food at various temperature and test their hypotheses. High schoolers describe the...
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Spending: Spend Wisely
Students investigate the basics of pricing and the long-term effects of smart spending. They explore the "Bargain Basement" section of the ING website, read about a boy's ideal meal, complete a worksheet that compares the cost of eating...
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