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Benefits of Nutrients
Explore the nutrients a body needs using this resource. Learners discuss the importance of the relationships between proteins, fats, carbohydrates, vitamins, minerals, and water. It's a great way to have your class talk about the healthy...
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How We're Connected
Pupils take a survey in order to find out how they live in relationship to the environment. They take the time to investigate the differences between a need and a want. This is done as part of the self-assessment. Students also study how...
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From Seeds to Salad Bars
Students examine different plants and discover how they can be sources of healthy food choices. They identify tips on how they can eat more fruits and vegetables during the day. They also prepare a recipe.
TED-Ed
How to Speak Monkey: The Language of Cotton-Top Tamarins
Tamarin monkey language can be categorized by stem upsweep, duration, peak frequency, and frequency change. Although other complex terminology is used to describe the 38 calls of this species, the video is easy to follow and a...
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Energy Defined
Fourth graders complete activities to study the sources of energy and forms. In this energy lesson, 4th graders discuss the origin of energy and define it. Students participate in several experiments to further study energy including a...
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McDonald's and 'Spiked' Coffee
Pupils explore food safety. Pupils research what laws relate to food you cook yourself, food you may buy in a restaurant and food bought in a grocery store. They interview food inspectors. Students create a chart to indicate who...
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The shop is important
Learners consider where food comes from and how it gets to them. They identify where shops are found and visit one to investigate how it operates.
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How Much Is There To Eat?
Tenth graders compare the relationship of food production and population in India with the southern regions of the United States.
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You Are What You Eat!
Students calculate the calorie content of food. In this chemistry lesson, students plan a healthy meal based on RDA. They devise an exercise to burn extra calories.
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Primary Productivity in Headwater (deciduous Dominated) Streams in Winter
Young scholars study outside sources of energy that are associated with the headwater streams in northern Michigan. They study how leaf fall is an important food source for macroinvertebrates and how photosynthesis drives the production...
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Termite trails
Pupils observe termite trail-following behavior. Termites tend to follow lines made on paper by ballpoint pens because the ink contains a chemical that is similar to the trail pheromones used by termites to lead colony members to food...
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What is Money? Learn the Role of Money in a Free Market System
Students view a seashell and listen as the teacher explains that these were sometimes used as money. They listen as the teacher lectures on medium of exchange, barter, and commodity. Students determine the number of chickens it would...
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DNA Blueprint for Life
Students isolate DNA from different food sources. In this biology instructional activity, students research DNA extraction. They analyze DNA stands collected from the lab, and compare the differences between each.
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You Are What You Eat (Grades 5-8)
Students gain an enhanced understanding of the relationship between proper nutrition and good health. Through use of video, hands-on activities and interaction, students measure energy in food, and recognize sources of vitamins and...
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Dietary Fiber
Students examine the different types of fiber and their benefits. In this investigative lesson students find good sources of fiber in different foods.
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Family Heritage Cookbook
Students compare favorite family recipes. In this cultural diversity lesson, students interview family members and record favorite recipes. Students examine cultural diversity through favorite foods.
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Non-nutrients: Fiber and Water
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
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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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Native Americans in Utah History: Research Project
Students research the basic cultural information available on the various Native American cultures of Utah. They investigate the historical time period, shelters, weapons, tools, foods and methods of obtaining food.
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Fatty Acids
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...
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Protein - Complete and Incomplete
The relationship between how an individual looks and feels and the nutrients he or she eats. Identify proteins (complete and incomplete), their sources, and functions in the body. National Standard 14.2.1 Define amino acids, complete and...
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Giants of the Animal Kingdom
Fourth graders examine the megafauna found in Australia. They create a food web using cut-outs and develop a timeline to show changes in the fauna over time. They draw their own megafauna scene for their classroom.
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I Feel Renewed!
Young scholars participate in a simulation of the equal and unequal distribution of the earth's renewable resources. They discuss renewable resources and how food resources can increase and decrease, participate in the simulation, and...
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Pollinator Habitats
Students read and discuss background information included with this lesson. They brainstorm the best sources for developing a list of native or migratory pollinators. Students work in groups to design habitats based on information...