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Hazards of Defrosted Food
Peas spoilage hot, peas spoilage cold: examine the bacterial growth on newly defrosted peas versus peas that have been defrosted for 24 hours. Using the session one questions in the "Microbes and Food Spoilage" PDF, learners will make...
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Food-Borne Illnesses
Use this instructional activity to have your charges consider the differences between food spoilage and food-borne illnesses including the differentiation of food infections and food intoxication, including characteristics of each. Some...
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Food Safety at the Grocery Store
Students study the connection between food spoilage and temperature control. They determine the difference between expiration, sell-by, and use by date on food. They investigate food safety practices to look for when food shopping.
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Food For Keeps
Students explore food. For this processed and fresh foods lesson, students discover how some foods are processed and how they differ from fresh food. The complete group activities and an individual reading assignment. This lesson...
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Food For Keeps
Students investigate the concept of food preservation. They use the internet to conduct research, specifically the methods of processing the students' favorite foods. They are introduced to the project using realia like beef jerky and...
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Nutrition and Food Science
Young scholars examine the causes and symptoms of food-borne illnesses and ways to prevent them. In this nutrition lesson students work in teams to investigate a type of food-borne illness and present a scenario about it.
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Health In Progress - Processed Foods
Students compare and contrast processed foods to unprocessed foods. After exploring the differences, they research the health factors, benefits and concerns in both types of food. Discussions include fats, sweeteners, fiber, vitamins,...
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Fruits and Vegetables in the Food System
Learners examine the importance of local markets. In this horticulture lesson, students examine the importance of local markets and food systems that can provide profit for growers, freshness, variety and quality.
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Preserving the Harvest: Dry it Out!
Students explore how people preserved their food in the past. In food preservation lesson, students create different models that enable someone to dry out food, such as a food dehydrator. Students also learn how to prepare different...
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Keeping Milk Fresh
Young scholars identify the risks of spoilage and pathogens in fresh milk. They investigate the farmer's role in keeping milk safe to drink and identify safety procedures used in dairy farming.
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Health: Food Borne Illnesses
Students discover how to inhibit food borne illnesses by practicing safe food-handling techniques. Among topics they examine are the advantages and disadvantages of using wooden or plastic cutting boards. After studying for the test,...
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Don’t Cry Over Spoiled Milk!
Seventh graders explore how milk spoils over time. In this biology lesson plan, 7th graders discover how pH changes as microorganisms enter the food and multiply. They explain the benefits of pasteurization process.
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How Can You Prevent Spoilage?
Middle schoolers complete laboratory activity to discover what temperature is most effective in prohibiting bacterial growth in two percent milk. Students then write lab report detailing findings.
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Modern Technology and Farming
Learners explore agriculture by conducting a technology conversation in class. In this food system lesson, students identify the path of food from farm to plate and view a virtual farm on the Internet. Learners complete a farming...
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Better Butter
Students explore the process of making butter. In this agriculture lesson, students discuss how butter is made today and how it was made in the past. Students make their own butter using baby food jars and some "elbow grease."
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Apple Science
Sixth graders explore agriculture by viewing a fruits and vegetables video clip. In this apple characteristics lesson, 6th graders discuss how fruits and vegetables deteriorate after being exposed to oxygen and identify methods to defend...
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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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Who's Coming to Lunch: A Study of Mold Growth
Students participate in an experiment to determine where fungi and molds are formed, and create graphs documenting fungal growth.
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Honey Bunches of Oats
Students explore a variety of crops that are used in our food products utalizing a box of the cereal, Honey "Bunches of Oates." Percentages of each of the three different kinds of flakes present are calculated.
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"Keep it cool"
Students comprehend the importance of keeping cold foods cold. They identify the proper way to install and read a fridge thermometer. Students develop the ability to maintain a clean fridge at home.
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Unit: Processing and Manufacturing: Examination Three
StudentsMatch the vocabulary terms in column A with the definitions in column B. Write the letter of the definition in column B in the space next to the terms in column A. Afterwhcich, students Write short answers or fill in the blank to...
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Eggstra Safe Eggs
Students study about the bacteria that grow in eggs. They examine what farmers do to keep eggs safe such as providing clean environments in the chicken house.
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Hand Washing: I can handle it!
Students wash cinnamon off of their hands in a variety of ways to learn proper ways to disinfect. In this washing hands lesson plan, students use water, soap, cooking spray, and other ingredients to wash hands and talk about the results.
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Sorting
Students explore how books are sorted in a library. For this sorting lesson, students play a game where they have to fill the shelves with books that share a common theme. Students compare this game to a real library. Students discuss...
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