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Eat Your Sprouts Part I

For Teachers 6th - 8th
Learners 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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Healthy Foods

For Teachers 1st - 3rd
Students illustrate their favorite food and add it to a food pyramid graph, after listening to Russell Hoban's story, Bread and Jam for Frances.
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A Funky Healthy Life Style!

For Teachers 1st - 2nd
Learners name the five food groups and classify foods according to group. They tell how proteins, carbohydrates, vitamins/minerals, and water help their body. Students discuss how play and exercise can help their body.
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Matching Meals Nutrition

For Teachers 1st - 4th
Students play a matching game to practice pairing foods with their food groups. In this health and nutrition lesson, the class discusses food choices, then students play an on-line memory game.
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The Food We Eat

For Teachers 4th - 8th
Students plan a menu for one day after they study the food pyramid and learn about their daily food requirements. They are given an updated food pyramid with a summary fo dietary recommendations that replaces the old standard "four food...
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What Makes a Healthy Plant?

For Teachers 4th - 5th
Students predict the effects of water, light, and soil on the development of a plant and then design an experiment to test their predictions.
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Brown Bagging It

For Teachers 4th - 7th
Young scholars analyze brown bag lunches and choose appropriate foods to make a nutritious balanced meal. They examine the calorie and nutrient content of the chosen meal and modify the contents as necessary.
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Moving Down the Line

For Teachers 4th - 6th
Students examine food models to determine what food group they belong to and create a balanced meal as they travel through a mock cafeteria buffet line.
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Keeping Healthy

For Teachers 4th - 5th
Students review what the heart does and why the muscles in the body need oxygen. As a class, they measure their pulse rate while they are resting and after they have jogged for three minutes. They are helped by their teacher to convert...
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Good Enough To Eat

For Teachers 1st - 3rd
Students are introduced to the five food groups. In groups, they place different foods into the correct section of the Food Pyramid. Using different types of technology, they create one page of a class ABC book sharing what they know...
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Teeth and Eating

For Teachers 2nd - 3rd
Students explore animal diets and teeth. In this animal science lesson, students view photos of animals and their teeth. Students identify the type of diet the animal has based on the teeth. Students are introduced to the terms...
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Health: Diet and Nutrition

For Teachers 2nd - 6th
Students access a variety of nutrition and health related resources on the Internet. They examine the food pyramid, match food groups, play interactive games, read an online story, analyze the labels on food packaging, and take a...
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Nutrition

For Teachers 3rd
Student analyze pictures of food items to determine which of the six food pyramid groups they belong to. They tape the pictures onto a poster of the food pyramid. Upon completing the food pyramid, they draw balance meals on paper plates...
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You Are What You Eat (Middle School)

For Teachers 3rd
Third graders determine what their ideal weights should be and how many calories should be consumed daily to obtain the ideal weight and/or maintain it. They research and prepare 20 cards regarding nutritional needs, obesity, and health...
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How History Changed the Way We Eat

For Teachers 3rd - 5th
Students participate in a instructional activity that is concerned with the history of the food pyramid and how it evolved and changed into its modern state. After being presented with the information they conduct classroom discussions...
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Pre-K Appetizer

For Teachers Pre-K
Students understand there are healthy and not healthy food choices. In this food pyramid activity, students learn to make healthy choices by playing a traffic light game. Students recognize raw foods from the farm may not be ready for...
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Heathly Foods Makes Heathly Body

For Teachers K - 2nd
Students examine and identify foods on the food pyramid. They catergorize food and place them on the correct level. They discover why they should eat foods in moderation.
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Food, Meals, and Cooking

For Teachers 6th - 8th
Students examine the eating habits of people in other countries and learn new vocabulary. They also practice using nouns and the passive voice.
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Heart Disease Prevention

For Teachers 4th
Fourth graders get into groups and brainstorm ways to obtain physical activity and different healthy foods to eat. They then develop and write and individual plan for healthy living and commit to enforcing their plan for a minimum of one...
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Quest for the Broken Heart

For Teachers K - 12th
Young scholars examine the ways to keep their heart healthy. After making a huge model of the heart, they put their own message to share with others about their hearts. To end the lesson, they write clues for their classmates to find the...
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Red and Green Groups

For Teachers K - 1st
Young scholars select fruits and vegetables from a group of items placed in a bag. In this food pyramids instructional activity, students focus on the fruits and vegetables. Young scholars understand the need to eat foods and vegetables.
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Breakfast of Champions

For Teachers 2nd
Second graders classify foods using the food pyramid and write about the foods they eat. They distinguish between healthy and junk food and make healthy choices for their meals. They listen to the story "No Peas for Nellie" and discuss...
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Smart Snacking

For Teachers Higher Ed
Students define what a snack is in their own words. In this adult health lesson, students discuss the benefits of eating healthy snacks. They give examples of new healthy foods then can serve for snacks.
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Indian Corn

For Teachers 1st
First graders demonstrate that eating combinations of food is very healthy. They discover that foods we eat today are similar to the foods the Pilgrims ate by categorizing the foods on poster board paper.

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