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Rate Your Plate
Third graders analyze the nutrients, calories, and food groups using the USDA CNPP website Interactive Healthy Eating Index. They write a summary of their personal findings related to their eating habits - including some ways to improve...
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Eat Your Sprouts Part I
Students will conduct a lab on the oxidation of an apple. The students will learn that the oxidation process can be halted when lemon juice is applied to the flesh of an apple because the lemon juice contains vitamin C, an antioxidant....
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Ground Beef Lab - Open-Faced Tacos
Students will use ingredients and read a recipe to create open faced tacos. The emphasis of the lesson plan is the kind of preparation that is needed to cook ground beef correctly to avoid diseases associated with improper preparation...
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Vegetable Lab
Third graders prepare vegetables using common methods: au gratin, minimum water method, broiled, panfry, frozen, and stuffed. They share with the rest of the class and determine which methods preserve nutrients, color, flavor and texture.
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Fruit Dessert
Third graders complete a fruit lab applying the preparation guidelines in preserving the nutrients, color, flavor and texture of the apples and preventing them from oxidizing.
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Behavior Assessment & Nutrient Needs
Students identify the factors that influence eating behaviors. They discover the nutrients that are needed in a teenager's body. They also identify the major food groups and examine the food pyramid.
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Happy, Healthy Me
Students become taste testers and experience an alphabet of nutritious snacks. They also discover more about their muscles and bones and the importance of exercise.
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Food Group Fitness Relay
Students, put in teams, line up behind one of numbered cones. Player #1 in each group does designated locomotor skill, hop, skip, gallop, slide, etc., to center circle and selects a food card, then brings card back and places it under...
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Fruit and Vegetable Salad Lab
Third graders use both fruits and vegetables in the preparation of salads applying the skills and techniques of fruit and vegetable preparation to share with the class.
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Food For Heart Challenge
Students use a variety of locomotor motions to obtain different pictures of foods for thieir teams. They must decide if the food is always healthy.
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Yeast Bread - Pretzel Lab
Young scholars work with yeast in preparing soft pretzels. They identify the characteristics and ingredients used in yeast breads from quick breads, and how to prepare them in a variety of recipes. They need to set their table, eat...
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Calories
Students explore calories. In this lesson about calories, students practice counting and recording calories. Students use a sample Calorie Calculation Chart to record how many calories consumed in one day. Students do an experiment on...
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Healthy Choice Shopping Frenzy
Students identify the four food groups. In this food pyramid lesson. students use pictures of food to determine what food group they belong to. Foods that are placed in the wrong place are discussed.
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Body Systems
Students view a video, they summarize the function or job of each body system. They are asked why is it important that athletes in training or a person who wants to tone muscles or stay healthy should comprehend how the systems could...
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Personal Hygiene Products and Their Uses
Students explain the use and frequency of use of personal hygiene products by writing an essay explain their personal hygiene regimine and the products they use. This lesson is intended for students acquiring English.
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Benefits Of Medical Insurance
Learners compare and contrast the cost of medical care with or without insurance. Students differntiate between public and private clinics. They write a description of an ache or pain to share with a medical professional. This lesson...
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What's Your Emergency?
Pupils identify different medical emergencies they may encounter. As a class, they discuss ways in which they can deal with different medical emergencies. Students practice responding to medical emergencies by writing a brief paragraph...
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Which Medicine To Take?
Students demonstrate the appropriate way to read a medicine label. They read and interpret dosing instructions for both prescription and over the counter medications. Students discuss the usage of over the counter medications based on...
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Reporting Emergencies
High schoolers role play reporting emergency situations to the proper authorities. Working as a class, students create a list of possible emergencies that may need to be reporetd. Working with their partner, they role play reporting as...
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ESOL Vocabulary for Body Parts
Students review and write the vocabulary for basic body parts. They identify parts of the body along with new verbs then complete an activity sheet of labeling body parts and complete sentences using the correct vocabulary word.
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Personal Hygiene Regimen
Students identify and describe the importance of maintaining good personal hygiene. Individual students write a paragraph describing their personal hygiene regimen. Products used for personal hygiene are identified. This lesson is...
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Maintaining Good Personal Hygiene
Students list habits that can be used to maintain good personal hygiene. They identify hygiene products and explain their uses in maintaining a good self image and personal hygiene habits. This lesson is intended for students acquiring...
NC Cooperative Extension, Guilford County Center
Life Cycle Of Painted Lady Butterflies
The Very Hungry Caterpillar is the inspiration for this project-based learning activity. Kindergartners create a lifecycle chart for a butterfly with four sections: egg, caterpillar, pupa, and butterfly. It is a three-dimensional...
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Communtiy Medical Facilities
Students describe various medical facilities and the services they provide. Working in pairs, students research and list the location and telephone number of community medical facilities and the services they provide. Independently,...