Students investigate a family profile and design a menu plan. In this consumer science lesson, students plan and prepare a weekly menu based on a family profile.

Third graders complete Internet research to find information about an animal and its basic needs. They design a model of a zoo habitat that would accommodate their animal. They write a letter of recommendation to a Zoo board of directors...

Learners study seeds and plants. In this science activity, students explore seeds from various types of plants and complete a worksheet about seeds. Learners discuss plants that are fruits and vegetables and where they grow.

Students make paper bag puppets. They use the puppets as a story teller and reader. Students use the puppets to ask questions during and after reading. They assemble their own puppet. Students use the puppets to introduce new themes,...

Sixth graders explore agriculture by viewing food related videos in class. In this chocolate identification instructional activity, 6th graders discuss the healthy aspects of pure cocoa and the history of the plant. Students read...

Students discuss proper care of pets. In this animal care lesson, students discuss what pets need to be healthy and happy. Students act out roles of pets and owners and create a pet tag. 

This activity explores the sense of sight, nutritional needs, and the importance of milk and dairy in our diet. Pupils discuss color mixing, surface tension and rainbow milk. Students actively mix three colors of food coloring with dish...

Second graders examine why rice is so important to the world. In this agriculture activity, 2nd graders discover the origins of rice farming. Students study how many countries depend on rice for survival. Students research countries and...

Students identify some consumer goods that come from the ocean. They classify these items into groups, identify their source, and calculate the cost of buying such goods.

Students discuss the concept of hydroponics. They create and run their own hydroponics system. They record and analyze the data they collect.

Students read an article about manipulation of plant DNA. After reading the short article, they work in small groups to respond to the provided discussion questions and explain their answer to the class.

Pupils examine human health by reading a children's book in class. In this breakfast lesson, students identify the importance of starting the day with a good, nutritious meal. Pupils read the book I Think I Forgot Something and answer...

The learners construct a heating curve and explain its components. They perform calculations. They review phase changes and quantify Energy differences. They review phases of matter and their energy content.

Identify the properties of fats and lipids. Compare the properties of saturated and unsaturated fatty acids Identify foods containing triglycerides and identify which foods contain saturated and unsaturated fat Discuss the function of...

Students explore the use of sensory details in writing. In this journal writing lesson, students write four journal entries after group discussion about a variety of topics such as their weekend, poverty in the United States, and...

Fourth graders discover a healthy diet. In this healthy diet lesson, 4th graders compare their typical diet with the recommendations of MyPyramid for Kids.

Learners investigate the role of the carbohydrates food group in sports performance. The difference between simple and complex carbohydrates, and the performance of cardiovascular activities form the focus of the lesson.

Students study decomposition. In this decomposition lesson plan, students discuss the background information about decomposition. Students then complete the 'Chew It Twice' worksheet.

Students analyze the calorie content of food. In this health science lesson plan, students discuss how excess calories affect our body. They write a healthy meal plan for their family.

Sixth graders investigate the nutritional value of different types of cereal. They take a survey of students that ate breakfast and create a circle graph with the results. Students examine the nutritional information on the sides of the...

List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1 Aim for fitness Aim for a healthy weight Be physically active each day

Identify methods that prevent food-borne illnesses and contamination. National Standard 14.4.1 Identify food-borne illness Identify types of food-borne illness and their symptoms: botulism, e-coli, hepatitis, salmonella, staphylococci...

The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.

Students discover the multicultural contributions to New Orleans gumbo through participation in cross curriculum activities. For this multicultural diversity and New Orleans history lesson, students shade regions of a map according to a...