Students investigate the history and health benefits of oats. In this food history and nutrition lesson, students describe the origin of oats in America, define nutrition related vocabulary, and read and follow recipes for making...

Students explore different cultures. In this global interdependence lesson, students discuss how food is produced and distributed. Students discuss different cultures and foods they eat. Students search the National Geographic website...

Learners compare various brands of floor polishes and test their durability and appearance.  In this floor polish lesson plan students test different polishes and check performance. 

Students investigate the various products derived from beef by-products. They read a handout, identify the items from the handout they use in their everyday lives, and list the products they have at home that come from beef cattle.

Students read The Gingerbread Man by Karen Lee Schmidt. They complete a variety of cross-curricular activities that coincide with the reading of the book. Included are reading, art, math, science, writing, social studies, and library...

Students evaluate their eating habits, focusing on the ways in which one assesses whether or not his or her diet is nutritious. They work in small groups to design a menu for a healthy lunch and write a paragraph justifying their choices.

Learners study meteors, meteorites, and comets by reading and discussing a related New York Times article about the Leonid meteor showers and the methods that scientists are using to study from these meteors. They create a comet in the...

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...

Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, calculate recipe-size adjustments, and demonstrate proper measuring techniques. Identify abbreviations Compute equivalents Identify measuring...

Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.

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...

Apply food selection and preparation guidelines related to quick breads, rice, grains, and pasta. National Standard 14.3.3 Identify basic cooking techniques related rice, grains, and pasta Identify examples of quick breads: muffins,...

Young scholars learn and practice identifying Earth's minerals and their properties. Working in small groups, they evaluate minerals. This is a well-described lesson, which students enjoy.

Students study Abe Lincoln and make a log cabin out of pretzel sticks and chocolate frosting.

Fourth graders make models of igneous, metamorphic, and sedimentary rocks out of different types of candy and cookies.

Students complete a variety of labs to help them explain how energy affects the changes in states of matter. They also be required to collect and record data, graph data, and apply interpretations of that data.

Students apply understanding of fractions by converting a recipe to feed the class and the whole grade level. They calculate how many cookies the class would eat and multiply each fraction in the recipe accordingly.

Students observe the chemical reaction that occurs when salt is put on ice, and use the energy that is released to make ice cream.

Students examine Greek and Latin root words. They research the history of the English language, solve word games and puzzles, write paragraphs about the impact of Greek and Latin on the English language, and create flip chart study guides.

Students explore the parts of an orange to develop an understanding of the addition and subtraction of fractions. The concept of representing parts of a whole by dividing an object into smaller pieces is experienced in this hands-on...

Second graders create large, salt dough maps of Arkansas and the natural regions in the state created by geographical and morphological features.

Students examine proper selection, preparation and storage techniques for a variety of fruits and vegetables. In groups, they prepare various types of salads.

Middle schoolers organize themselves into a simulated company complete with applications, interviews and training. They identify a community need they can fulfill related to cooking or sewing and work to make and deliver the designated...

Students analyze different regions of the brain which are responsible for different aspects of cognition, awareness and regulating the body's process.