Students review materials prior to taking a test that includes food preparation. After playing a version of Jeopardy as a review, they fill out lab planning sheets which detail what they plan to prepare, including ingredients and...

Young scholars explore diversity in foods and people. In this diversity lesson, students explore diversity in foods and how things aren't always as they seem. This lesson is then applied to diversity in people.

Pupils conduct Internet research, view film and participate in class discussion to identify the problem and causes of obesity in America. They evaluate the food pyramid and break down the nutritional components of fast food and frozen...

Students discover data reading and computations. In this math lesson plan, students collect nutritional data about intakes of certain foods compared with daily recommended allowances. Students create their own data charts based on their...

In this healthy living worksheet, learners color a picture of a wild cat who is exercising in the park. Students find the 10 snacks and play things in the picture.

Fourth graders point out places on a map that grow rice around the world. In this rice growing lesson plan, 4th graders read about the importance of rice and use a map to see where it comes from.

In this nutrition worksheet, students describe what nutrient is and how the energy it has is measured. Then they explain what is meant by interconversion of molecules. Students also list the common vitamins and mineral required by the...

Fifth graders explore nutrition by viewing video clips discussing world hunger. In this malnutrition instructional activity, 5th graders discuss the reasons people cannot afford food in rural areas and read assigned text discussing our...

Students examine the differences between biotic and abiotic factors, explain the difference between habitat and niche and compare how organisms get their nutritional needs.  In this local environment lesson plan students trace the...

In this lesson students will consider the characteristics and nature of yeast and molds in order to help them understand how these microorganisms affect food production.

Students have the opportunity to develop and formulate ideas and explanations through the scientific standard of inquiry. They identify organisms by using an identification key for specific aquatic geographical area.

Students engage in an at-home lesson on language. It contains components that address Adult Education/ESOL, and age appropriate activities for Toddler, Preschool and School aged Students. Adults reinforce steps to prepare tacos in...

Students study how carbohydrates, proteins, fats, vitamins, minerals and water provide basic nutrients for body growth and function. They describe quality sources of the basic nutrients and the importance of water.

Students examine simple and complex carbohydrates. They take notes and complete a worksheet. They also research cookbooks and find recipes which shows the simple and complex carbohydrate groups.

Students review different types of milk products and their characteristics, demonstrate how to select and prepare milk and milk products, identify standard serving sizes, define terms associated with milk and milk products, and practice...

Students explore their physical abilities by participating in team sports.  In this physical education lesson, students collaborate in groups in one of several team sports before moving on to the next station.  Students discuss...

Students compare and contrast the process of dehydration with the processes of freezing and canning. They predict energy sources that may be accessible in the future in different environments such as the moon and planets, most notably Mars.

Learners calculate the number of calories they need daily and examine the impact of exercise on their caloric needs. They then determine if their daily caloric intake meets or exceeds their daily need.

Students identify and interpret how milk is processed and learn important concepts in food safety and quality assurance. They identify how milk is processed, the importance of food safety, and the quality assurance process. Students also...

Young scholars study disease and explore  how it can be avoided or treated with simple solutions.  In this investigative lesson students create a food chart for two weeks for themselves to track and be sure they are getting all...

Third graders study a healthy diet. In this healthy diet lesson, 3rd graders investigate the nutritional value of fruits and vegetables. Students compare a healthy diet to their personal diet.

In this set of science experiment worksheets, learners examine and record nutrition information from a number of labels off of hot chocolate mixes. They follow follow the directions to participate in a taste and dissolving ability tests...

Students identify base words to decipher new vocabulary. In this vocabulary instructional activity, students complete a graphic organizer while reading about food and nutrition. Students discuss simple and complex endings when using...

In this digestion worksheet, students will match 12 terms associated with the digestive system to their correct definition. The vocabulary words review the digestive system organs and their functions.