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Biotechnology Regulations
Bio-ethical laws and regulations on the federal, state, and local levels are covered in this Powerpoint discussing genetically modified food. The steps needed to get permits and approval for GMO crops and other foodstuffs are...
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Safe Work Habits and First Aid - Level II
Identify and explain the appropriate use and care of basic kitchen equipment. Locate food preparation equipment in the laboratory Identify various types of kitchen equipment Select appropriate equipment for specific product preparation...
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Yeasts and Molds
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.
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Food Pyramid
Second graders are introduced to the food groups on the food pyramid. Individually, they draw pictures of their favorite foods and identify which food group it belongs. To end the instructional activity, they discuss the importance of...
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Industrialization
Eleventh graders examine government regulations. In this industrialization lesson, 11th graders look into what was going on inside American factories during the era. Students read excerpts of The Jungle and watch selected video clips...
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Kitchen Equip and Lab Procedures - Level I
Young scholars, in groups, record at least four pieces of equipment that fit a specified category as well as a safety tip to observe when using the equipment.
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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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Nutritional Influence on Illness and Disease
Students examine nutritionally related diseases and illnesses, evaluating studies and developing topics for a science fair project. They investigate bacteria, researching how it can be harmful or helpful, and create illustrated displays.
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Yeasts and Molds: Food Science, Bacteria, Fungi
In this lesson plan students will consider the characteristics and nature of yeast and molds in order to help them understand how these microorganisms affect food production.
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Vocational: Kitchen Appliance Care and Safety
Students discover how to use, operate, and clean stoves and refrigerators. Using the appliance manuals, they examine self-defrosting and frost-free refrigerators as well as manual clean, self clean, and continuous clean stoves. The...
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Dietician/Nutritionist
Explore the difference between a dietician and a nutritionist and then examine how these professionals serve the community. A PowerPoint presentation and accompanying worksheet are provided to teach this career exploration material. A...
Teachers' Curriculum Instituted
The Roman Record
Using Google Earth, Google Docs, and other Google Tools, collaborative groups of seventh graders research and then create and share online newspapers reporting on the early development, geographical features, political issues, and...
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It's Under Control
Learners identify six effective ways to prevent food borne illness in the home. They develop the ability to responsibly and safely handle food, from purchase to preparation. Students comprehend just how susceptible food can be to...
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Why Walk?
First graders listen to the book Yummers. They use the food pyramid to evaluate what Emily Pig ate during her walk and find out why her walk made her sick. They participate in a walking game.
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Microwave Introduction
Students take true and false pretest, and explore and practice basic principles of microwave cooking and how to use and care for it properly while preparing foods. Students watch teacher demonstration and then prepare their own bags of...
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Food Pyramid Lab
Third graders complete a lab to review the Food Guide Pyramid and prepare a food item using all of the food groups.
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Ingredient Function and Purpose
Students investigate the purpose of each ingredient in a quick bread.
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Lab Management - Level II
Students who know what lab procedures are expected will work more effectively and be more successful during their lab experiences. See Preface Materials: Students decide upon lab partners and sign their names for each unit. Hand each...
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Milk: A Practical Application
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
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Language Arts Writing Experience
Students write and illustrate a picture of their favorite food. They describe and practice responsible behaviors for health and safety.
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Counting on Good Health
First graders engage in fun activities in order to understand the food pyramid and how to make healthy nutritional choices. The lesson is used in order to help students make healthy lifestyle choices.
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Genetic Engineering of Crop Plants
Students explore genetic engineering and it biological and ethical implications. By conducting experiments with genetically engineered corn and plain corn they determine the difference in taste. Students also discover the effects of...
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The Dose makes the Poison
Learners investigate the effect of a chemical (they choose) on the germination of seeds. They calculate % chemical concentrations in water, form a hypothesis, and discuss the ethics of using animals in biomedical research.
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Supply Chain Management
Learners identify the steps of production. In this supply chain lesson plan, students determine how businesses monitor production and trace the supply chain of products they own. Learners also discuss ethical issues related to the supply...