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Thanksgiving (ESL)
Students investigate a traditional American Thanksgiving. They recreate the first Thanksgiving in the classroom complete with food and appropriate decorations.
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Harvest of Fear
Learners research and debate the pros and cons of genetically altered foods. Students discuss whether they would be willing to eat genetically modified foods and whether these foods should be allowed to be created.
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A DAY WITHOUT AG
Students consider and discuss the meaning of the word "agriculture" and how agriculture affects their lives every day. Students identify the various ways that agriculture touches their personal lives. Students use worksheets to list all...
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AT YOUR FINGERTIPS
The student will locate countries on a world map from which we import foods that our climate prevents us from growing locally.1. Discuss the term "export." Divide middle schoolers into groups of four. Give the groups
five minutes to...
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ESOL Consumer Education
Students discuss the importance of reading and understanding price
tags, labels and expiration dates. They Compare/contrast the significance and practice of reading food labels, expiration dates and prices of food items in students'...
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Hall/ Heal Lesson
Pupils review the food groups and vocabulary in order to define how good nutrition is part of good health. They read a variety of articles in order to better understand the concept and develop reading comprehension at the same time.
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Controlling the Code: Molecules at Work
In this DNA worksheet, students access a website to learn about how single-celled organisms function successfully. Then students pretend they are a bacterium and determine how to transport lactose across their cell membrane for food....
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Milk: A Practical Application
Students examine the impact of the physical and chemical properties of milk and its use as an important food.
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Hoodia Hoodoo
High schoolers assess the credibility of various Internet sites that advertise and review Hoodia weight-loss products. They review news stories on Hoodia products and compare to the claims made by advertisers of Hoodia. Each student also...
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Supermarket Science: The King Sooper Lab
Students read product labels, compare fat, sodium, and sugar contents of various food items. They work with a partner and often employ the assistance of the deli and bakery managers in a supermarket.
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Young Entrepreneur
Sixth graders learn about how easy it is to create a snack food and make people want to buy it.
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Where Do We Get the Money We Spend?
Students discuss the sources of income for people in their community. They examine why different jobs are paid different wages. They also classify productive resources in the economy.
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Efficiency
Students review the definitions for efficiency and productivity. In groups, they observe a group of working people and develop ways they can increase their productivity. They write up their formal recommendations and then present them...
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Fit To Fat Family
Students become a TV production team whose mission it is to turn the fittest family in the UK into the unhealthiness one. Students illustrate the importance of exercise. Students understand what bad habits such as smoking and drinking do...
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Rainbow in a Baggie
Students create rainbows in a bag. In this art activity, students create rainbows using cornstarch, water, sugar and food coloring.
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DIBETES
Student demonstrates that they can reduce their own health risks by choosing a food or beverage that is fat free or non-sugar in place of their favorite food or beverage that is high-fat or high-sugar. Student identifies a time for...
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In Search of Reused and Recycled
Students identify recycled and recyclable products by reading labels. They discuss what happens to solid waste in landfills and its impact on the environment. They discuss ways in which they can conserve natural resources.
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What does AG have to do with me?
Students practice alphabetizing while categorizing sources of basic agricultural products. They discuss agricultrual products, discover where they are grown and draw a simple agricultural scene on poster board.
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Primary Producers
Students examine the role of carbon in the oceans and how phytoplankton determine the levels present. In groups, they practice measuring primary productivity using two methods. They use the internet to research the role of phytoplankton...
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A Day Without Ag
Learners investigate the concept of agriculture. They focus upon the presence of agriculture and the personal implications of it. Students generate lists related to the concept to encourage group discussions. The products of agriculture...
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Ocean Market
Students research how: The ocean is the source of many materials, from ores mined from its depths to relaxing mineral salts for a bath. Exquisite mother-of-pearl inlay, decorative shells, and pearl jewelry are found in gift shops...
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Hunting, Farming and Market Gardening
Students examine the hunting and farming practices of the Black Pioneer. They identify crops raised by black pioneers, and explore the contribution of children to the success of the family farm. Students explore the importance of...
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Grade 11 and 12 - Personal Development (Mental Well-Being)
Learners relate emotional health and well-being to personal productivity and to the workplace design, implement, assess, and evaluate a plan to promote personal, school, and community well-being
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Mineral Munch
Second graders explore the sodium content in foods they eat. After observing a table setting, 2nd graders then identify items made from rock. They taste low sodium crackers and compare them to regular crackers. Students discuss the...
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