In this calories worksheet, students use a chart comparing the calories found in different food items to complete 3 short answer questions.

Students construct food pyramids by painting shoe boxes and using them to respresent different food groups. They cut out and paste pictures of the respresentative foods for the groups on the box sides. They compare their diets to the...

Students investigate the origins of several crops eaten in the United States today. The facto0rs that influence consumer choices and the influences on the American population as to eating preferences are discussed in this instructional...

Students study decomposition. In this decomposition lesson, students discuss the background information about decomposition. Students then complete the 'Chew It Twice' worksheet.

Students rotate through various hands on and critical thinking activites designed to show the amount of water actually used by various people, companies, etc..., and helpful ways of conseving water.

Students study the nutrients found in foods and the food pyramid.  In this investigative lesson students will plan a seven day menu built around the food pyramid. 

Students, while extensively reviewing the vocabulary terms on the board, examine basic food groups along with their food labels to help maintain a healthy dies for proper health.

Students create a model of the USDA's Food Pyramid Guide, using shoe boxes. They bring an assortment of shoe boxes from home. Students are given a copy of the "Food Guide Pyramid." They wrap boxes for the bread group in white, the...

Students practice safe handling procedures in a lab experience by handling ground beef properly in the preparation of a recipe. They prepare and assemble Open Faced Tacos. Afterward, they eat their prepared meal and complete several...

In this World Vegetarian Day learning exercise, students complete activities such as read the passage, match the phrases, fill in the blanks, choose the correct word, multiple choice fill in, correct the spelling, put text in correct...

Students examine the history of farming. In this environmental farming activity, students explore the web and complete a variety of activities in order to understand the necessity of local, sustainable, and small farms for the future....

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

The role of fat as a nutrient that provides a source of concentrated energy and is also necessary for the body to utilize other nutrients, namely some important vitamins.

List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1 Aim for fitness Aim for a healthy weight Be physically active each day

For this health worksheet, students read a short article on the importance of careful labeling on food items. They identify four symbols and tell the meaning of each.

Learners research eggs including their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines. They prepare a recipe including eggs.

Livestock managers reinforce math and science skills while learning about the nutrients found in manure. They predict which animal produces the largest amount and which animal's manure contains the most nitrogen. Finally, they compare...

In this food groups worksheet, students choose two words from the word list that belong in each of 7 food group categories. The groups are: dairy, poultry, grains, proteins, vegetables, fruits and junk food.

This cross curricular lesson involves eggs. Students read about eggs. A counting game involving an egg carton and ping pong balls (eggs) is played as students toss balls into numbered egg carton cups and adding their score. Students...

Students identify what ground beef is and the difference in fat, flavor and moistness between the three types - regular, lean, and extra lean. Then, they conduct an experiment to compare the effect of pan frying between three different...

High schoolers study fats as a necessary part of a balanced diet. They match foods with visuals showing the amount of fats in each. They compare lunches and how substitutions of various foods can effect the fat content of each meal.

Students discuss existence of and conditions on factory farms, and identify alternatives to factory farms that provide sustainable solutions for food production and environmental safety.

Students examine the Food Pyramid to discover the foods they need to eat to have a healthy body. Using food brought to class, they must place the food in the correct category in the pyramid. In groups, they test food samples for fat...

In this health worksheet, students read and compare the different food groups and analyze the number of servings recommended for each.