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

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...

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...

Fifth graders see the nutritional value of rice. In this healthy eating lesson, 5th graders view the Food Guide Pyramid and the number of servings one is supposed to eat in each food group. They focus on rice and its benefits for the body.

Third graders explore why rice is good for our bodies. In this nourishment lesson, 3rd graders review the food pyramid and discuss serving sizes. Students discuss the different ways rice is used in food. Students use uncooked rice to...

Pupils list and explain the five food groups and the recommended serving amounts.  In this food pyramid lesson, students discuss the food pyramid and journal about their reaction to it.  Pupils complete a building block...

Students identify six effective ways to prevent food borne illness in the home. They develop the ability to responsibly and safely handle food, from purchase to preparation. Students comprehend just how susceptible food can be to...

Students read an article about humans getting sick from eating improperly cooked meat. In groups, they cook a hamburger patty and when they believe it is done, they check the temperature with thermometers. They record their temperatures...

Students create sentences, using words printed on pictures of peanuts. They are explained that the peanut is not really a nut, but a legume, related to beans and peas. Students are also told that the first peanuts grew in Brazil. They...

Students explain how to prepare and keep food safely. In this health science lesson, students research common mistakes and tips for maintaining a clean kitchen. They identify main causes of foodborne diseases.

Pupils learn about the Sanitarium Times as they look into how they lived, what they ate, how they were entertained, etc... In this Sanitarium Times lesson, the students do research and create papers as well as look for living members of...

Students participate in a lesson 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 about the research.

Learners explore how land, labor, capital, and enterprise relate to the Food and Fiber System. They write a story about a company they would open in the community, create a company to make an agricultural product and discuss the various...

The student will practice writing ratios as fractions, using poultry-related illustrations as visual representations of the problems.1. Review the definition of a ratio and how to write ratios as fractions. If possible, use groups of...

Students identify sources of food and the bacteria associated with them. They comprehend how bacteria in the food chain can cause disease. Students comprehend the importance of proper food-hygiene practices throughout the many stages of...

Students discuss the four essential step used for safe food handling: clean, separate, cook, and chill. They identify the bacteria that can cause food poisoning, practice how to properly wash hands before and after handling food,...

Students compare eggs to other foods as a cost-effective protein source. They use formulas to determine prices in a worksheet and in local newspaper ads.

Learners work in groups to create a description of a farm animal. Other classmates try to guess the animal. The class discusses what farmers need to provide for each animal on their farm (food, shelter, veterinary care). Students...