Students create an individual menu for one of their peers. They must examine their peer's activity level and family history.

Young scholars identify the foods associated with the "Days of the Dead Celebration." They compare and contrast these foods to the foods associated with American celebrations and become familiar with the foods of Mexico and their...

Students explore classification. In this science lesson plan, students arrange a variety of foods into their proper food groups. This and other related activities will aid in the development of the students' critical thinking skills.

Fourth graders use this lesson to focus on their health, nutrition and the state of the environment. In groups, they examine the various types of land, water and air pollutants and compare and contrast a food chain with and without a...

Students discover the basic nutritional information for different foods.  In this nutrition lesson students classify items, identify what a balanced diet is and determine what recipes are healthy. 

Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes.

Students investigate the concept of the food pyramid. The lesson includes background information for the teacher to lecture students about the food pyramid. They construct a model of the pyramid using cereal boxes. The projects could...

Students examine vitamins and study their functions and food sources. They research what happens to vitamins when foods are overcooked. They prepare a microwaveable vegetable quiche.

Students are introduced to classification and some of the difficulties surrounding classification and how classification systems need to be able to adapt and how they may need to be changed when new information is discovered. They...

Students grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...

Twelfth graders explore controversy around genetically modified foods, identify source of controversy, and role play town hall meeting on genetically modified foods, to examine viewpoints and arguments for and against genetic modification.

Students explore the climate and food sources of Ghana.  In this lesson on climate students view diagrams of global convection and complete a convection experiment.

Students consider the interdependency of life in a temperate forest by studying selected organisms from an Asian temperate forest and creating a food web.

Third graders explore nutritional variety. In this nutritional variety lesson, 3rd graders explore the many options for a healthy and well balanced diet. Students explore the food pyramid with nutritional guidelines from other countries.

Learners identify healthy foods. In this nutrition lesson plan, students review the five food groups and categorize healthy and unhealthy foods on a chart. Learners develop their own menus.

Learn about food production by making cheese, seeing how a seed gets to a shelf, and discussing food safety. Budding agriculturalists complete several activities and learn about food production, biotechnology, food preservation,...

Learners explore basic nutrition concepts to help them select healthy diet, evaluate food intake, discuss major food labeling issues, design labels for food products, examine history of food packaging development and how packaging...

Students study Nutrition Facts labels. For this life science lesson, students explore Nutrition Facts labels, then determine and analyze the nutrients found in a variety of foods. Additionally students construct bug boxes used to collect...

Students examine the importance of a healthy diet based on the USDA food pyramid. They log their daily food intake in a journal. They create charts to analyze and compare their diets to the USDA recommended allowances.

For this digestion and nutrition lesson, 3rd graders test foods to find their vitamin content. Students test for starch and fats then compare their findings on charts and oral reports. The lesson concludes with a teacher directed...

Students act as decision makers and research and determine the nutritional needs of young children, teenagers, and adults. They compile their findings in a nutrition portfolio. Class groups assume the role of hospital dietician and plan...

Students observe seeds growth and examine the different parts of the seedling. In this biology activity, students compare the growth of seeds planted in soil and in hydroponics. They record their observations in their science journal and...

High schoolers investigate adolescent obesity and its health impact. In this health and obesity lesson, students research the problem, develop a survey regarding eating habits, then analyze the nutritional information on commonly eaten...

Students think about the historical development of the scientific method. They design an experiment that replicates van Helmont's, using only specified materials. Pupils then improved upon van Helmont's procedure and also consider the...