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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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Fruitful Questions
Students examine a fruit-related Q & A Science Times article. They write their own food science questions and answer them in the same format as the article. For homework, they analyze their fruit consumption according to U.S....
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Eating Healthy
Students review healthy eating habits, and demonstrate reading comprehension skills, including reading strategies, inference, literal meaning, and critical analysis.
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Burger King Investigation
Students study data on the nutritional value of Burger King meals in order to discover its nutritional value and also to compare the meals, using mathematical computation, to the recommended daily diet. In this data handling lesson,...
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Basic Minerals - Macro and Trace
Identify minerals, their sources, functions, and deficiencies in the body. National Standard 14.2.1 Discuss macro minerals, electrolytes, and trace minerals Identify the problems associated with calcium and iron
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Your Healthy Body
Third graders identify the food groups. In this nutrition lesson, 3rd graders examine the food pyramid and create a balanced diet plan. Students label a blank food pyramid outline.
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Health, Health, Hurrah!
Third graders explain the importance of eating healthy food. For this health science lesson, 3rd graders construct a balanced menu for breakfast, lunch and dinner. They create a collage about it and share it with the class.
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Kitchen Equip and Lab Procedures - Level I
If students use and store kitchen equipment appropriately as well as utilize sanitary work habits, the foods laboratory will be a safe and easy place to work. See Preface Materials: As a motivator ask: "Why should I worry whether or not...
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Healthy Food Choices
Students, working in groups, role play skits highlighting healthy eating habits and physical activities.
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Nutrition
Seventh graders extend their knowledge of calories, proteins, carbohydrate and fats. They discover their body's use of calorie intake, explore diet in relation to excercise and nutrition and determine if their diet and excercise habis...
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Food Rainbow
Students taste the colors of the rainbow. In this nutrition activity, students match fruits to rainbow colors, prepare rainbow salad, and taste rainbow salad.
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Development of a Nutritional Snack
Students develop a new line of nutritional snacks. They work in teams to submit a proposal for a snack that not only tastes good, but is nutritional as well. Their end-product consists of four parts: background information, developing...
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Fruits and Veggies More Matters: Teen Lesson
Students study the importance of increasing their fruit and vegetable consumption. In this healthy diet instructional activity, students study the benefits of eating fruits and vegetables based on their age, sex, and activity level....
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Fruits and Veggies: More Matters
Students study the importance of having fruits and vegetables within their diet. In this healthy diet lesson plan, students identify foods in the fruit and vegetable groups. Students complete several activities to learn the benefits and...
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Lesson: Living With the Farm Next Door
Discuss with learners why farms are growing in size and why there is sometimes conflict between farmers and their non-farming neighbors. Read the article, "Living With the Farm Next Door," and then craft letters to the editor from the...
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Individual and Environmental Factors Affecting Food Systems and Choices
Students study the environmental factors that affect food systems and choices. In this food systems and health lesson, students study global and national information about obesity. Students study photos and captions about the topic....
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Bread in a Bag
Could the history of bread really be interesting? Yes, it could! An informational text gives scholars wheat production background from 8,000 years ago, discussing different types of bread and the current industry in Oklahoma. Learners...
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What is Biotechnology?
Young consumers explore the concept of biotechnology as it pertains to the foods they eat, economics, and agriculture. They watch several videos, explore a website, complete worksheets, and engage in class discussion. Son they'll know...
Food a Fact of Life
Soup-er!
Is there anything better than hot soup on a cold day? Kids prepare either vegetable chowder or minestrone soup in an activity that features the use of the stove top.
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How Much Nutritional Value Does Rice Really Have?
Fifth graders see the nutritional value of rice. In this healthy eating lesson, 5th graders view the Food Guide Pyramid and the number of servings one is supposed to eat in each food group. They focus on rice and its benefits for the body.
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Caribou
Eighth graders study the cultural and nutritional importance of the Caribou in Inupiaq life. In this World History lesson, 8th graders analyze primary sources that explain these people's lives.
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Organize Your Favorites (Food)
In this healthy foods worksheet, students organize the names nutrient-rich foods into categories. Students also read passages about nutrition and respond to three short-answer questions.
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The Five Food Groups
Students explore the five food groups as well as the specific foods found in each of these groups.
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Nutrition
Fourth graders, with a partner, design, construct and create a title card with a picture and a fact card based on one of the food groups in the Nutrition Pyramid. They determine the nutritional value of foods in his/her diet and design...