In this healthy food choices worksheet, students label and color 4 puzzle pieces to represent the food groups. Then students complete a graphic organizer filling in the food group headings and food items that fit in each category.

Learners examine the safety concerns of driving while sleepy.  In this driving safety lesson students come up with techniques that can help drivers stay alert on the road.

Learners state refusal skills to promote abstinence from tobacco, drugs, and alcohol. They work in cooperative teams to complete a blindfolded race through an obstacle course by identifying refusal skills.

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.

Students study the importance of a healthy diet.  For this weight control lesson students divide into groups and  develop a healthy lunch menu.

Students examine tobacco use in the United States. For this tobacco lesson, students complete worksheet activities regarding tobacco use in America and examine the manipulation of the tobacco industry.

Second graders study commercials and determine which cereal they feel is the most nutritious.

Students review what happens when they wipe germs off their hands with a wet wipe. Next, they play a game of tag in which some students are germs and others are wipes. They move around while music plays, stop when it stops, and the wipes...

Students study the importance of clean hands and practice the literacy skills of listening, matching, auditory discrimination, vocabulary, and rhyming. They illustrate their rhyme chart with drawings or photos taken doing the different...

Learners examine the principles of living a healthy life and establish their own goals that will lead to a healthier lifestyle.  In this fitness lesson students keep records of their goals.

Students explore the mouth's environment and realize that there are bacteria in everyone's mouth.

Young scholars read an online article to examine what biotechnology and agricultural biotechnology are. They answer questions and complete worksheets based on the article's information.

Learners list the means of transition, some signs and symptoms, the treatment and prevention of 4 types of sexually transmitted diseases. They act out skits on various aspects of STDs (the skits will be recorded and played back for...

Fourth graders discover the global rice trade. in this rice lesson, 4th graders view how much rice different countries produce and who imports this item. They research rice imports and write an essay on this topic. 

Young scholars dramatize the oral disease process caused by bacteria which leads to tooth decay.

Second graders identify and explain the symptoms of head lice. They also examine the ways to treat the lice and the many ways to prevent the lice from spreading.

Middle schoolers classify ways to stick on a vegetarian diet. Students survey the reasons why others make it or fail on these types of diets. Middle schoolers aim to improve their understanding of vegetarianism.

Students observe how to clean their hands with antibacterial wipes or instant hand sanitizers. They discuss the steps to germ fighting and use reproducibles, fingerplays, and songs to reinforce that cleaning hands and fighting germs are...

Learners watch an introduction slide show to assess prior knowledge of healthy foods. They listen as the teacher goes over the food pyramid and food groups. Students analyze a lunch they bring from home by tallying their lunch items on a...

Ninth graders discover how to begin thinking positively about their futures.  In this planning lesson students complete several activities for planning their lifelines.

First graders predict, observe and record strategies to overcome them using discussions, role play, and charts. Over a three or four day period, they examine obstacles that humans and insects encounter.

Students use visual imagery in dealing with a stressful situation. They practice the visual imagery in class and at home. They record their reflections in a journal.

Students examine simple and complex carbohydrates. They take notes and complete a worksheet. They also research cookbooks and find recipes which shows the simple and complex carbohydrate groups.

Young scholars investigate dietary guidelines and the food guide pyramid. They prepare various versions of pasta and muffins, and compare the taste, calories, fat, and cholesterol content.