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Lesson Plan
Curated OER

The Driving Force

For Teachers 5th - 7th
Students work in groups and note similarities and differences between their boats: size, shape, color, and unique features. They discuss 3 typical means of propulsion: propellers, sails, and paddles then share their charts with the class.
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Lesson Plan
Curated OER

Beach Zonation

For Teachers 4th - 12th
Students identify and separate the different zones of the beach by observation. They investigate beach zonation by gathering and comparing sand samples gathered from different areas of the beach.
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Lesson Plan
Curated OER

Drifting Continents, Dynamic Results

For Teachers 9th - 12th
Students plot earthquake and volcano data using a Compass Rose Plotting. They explain the relationship between plate movement and connection. They draw conclusions that earthquakes and volcanoes occur in predictable locations.
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Worksheet
Curated OER

Diffusion an Osmosis

For Students 6th - 7th
In this crossword puzzle worksheet, students read the clues that relate to diffusion and osmosis. Students then complete the 20 question crossword using the given clues.
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Lesson Plan
Curated OER

Eating a Low-fat Nutritious Lunch

For Teachers 9th - 11th
Students describe healthy and delicious lunch foods to replace junk foods. They make and eat lunch foods.
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Lesson Plan
Curated OER

Rocket Me into Space

For Teachers 4th
Fourth graders study the concept of thrust and how it propels rockets into space. They discover why airplanes cannot travel into space while considering the engineering techniques use in designing rockets. They look at how space...
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Lesson Plan
Curated OER

Environmental Education

For Teachers 2nd
Second graders examine how their choices affect the environment. They identify different types of pollution and its source. They ask questions to end the lesson.
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Lesson Plan
Curated OER

Eating a Nutritious Lunch

For Teachers 9th - 12th
Students identify the types of foods and snacks they eat for their lunch. In groups, they identify healthy foods along with unhealthy foods. They design a new lunch menu using only healthy food and identifying which food group they belong.