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Eat Smart. Play Hard.

For Teachers 5th - 6th
Students study healthy food choices and the energy it creates for physical activity. For this food energy lesson, students complete multiple activities to learn about the benefits of healthy eating upon physical activity.
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Knowing your nutrients

For Teachers 6th - 8th
Young scholars comprehend the basics of the nutrition label. They comprehend the Recommended Daily Allowances. Students analyze the regulations that govern food labeling. They review the Food Pyramid.
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A Funky Healthy Life Style!

For Teachers 1st - 2nd
Learners name the five food groups and classify foods according to group. They tell how proteins, carbohydrates, vitamins/minerals, and water help their body. Students discuss how play and exercise can help their body.
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The Food Pyramid

For Teachers 3rd
Third graders investigate the concept of The Food Pyramid and its importance as a foundation for good health. They use the computer lab as a class to construct projects using the Kidpix software to make their own imitations of The Food...
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FAT FOLLIES

For Teachers 6th - 8th
Students, testing various foods for fat content by rubbing food samples on paper. Students identify what and who the US Food and Drug Administration is in reference to the Food Pyramid. Students write the name of each food brought in to...
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Hunting for Hidden Fat

For Teachers 3rd - 4th
Students investigate the importance of fat in the diet. They determine the difference between solid and liquid fat. They examine food labels to identify the ones that contain fat.
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Build a Burger

For Teachers Pre-K - 2nd
Students read about hamburgers and analyze a healthy diet as well as the importance of nutrition. In this nutrition education lesson plan, students read the background information about hamburgers and their nutrition facts. Students...
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How to Stay Healthy in College

For Teachers Higher Ed
Students plan ways to develop and maintain a healthy lifestyle while in college. They keep a food log and cooperate as peer editors to make food choice suggestions for healthier eating. Students also consider the role of exercise in...
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Stay Well Cards

For Teachers K
Students draw pictures of things that help them stay healthy such as brushing teeth and washing hands. They write healthy ideas on their pictures. They post the pictures at home and in the classroom as reminders to stay healthy.
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Understanding Food Labels

For Teachers 3rd - 5th
Students determine the number of calories, serving size, and vitamins and minerals in different food products and use this information to create a formula determining the number of calories per serving size and the daily percentages of...
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Snowball Soap

For Teachers K
Students create their own soap sculptures and take them home to use. They gradually add water to soap flakes until they are a consistency that can be molded. They mix the concoction with their hands and then sculpt the "snow" into...
Lesson Plan
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Eat Your Sprouts Part I

For Teachers 6th - 8th
Learners will conduct a lab on the oxidation of an apple. The students will learn that the oxidation process can be halted when lemon juice is applied to the flesh of an apple because the lemon juice contains vitamin C, an antioxidant....
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Fiber - Adding It To The Diet - Skill Supplement

For Teachers 4th - 5th
Students examine and prepare a recipe and state the purpose of each ingredient. They complete a worksheet based on the food pyramid.
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Bioethical Issues

For Teachers 9th - 12th
Students analyze and evaluate the implications of medical ethics by investigating internet resources and current bioethical issues. This lesson requires computers and internet access.
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Nutrition Labels - Fats in your Diet

For Teachers 4th - 6th
Young scholars analyze the American diet and the amount of fat content that we choose to include in our food. Eating habits are monitored and results compared to the recommended amounts.
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Wheat: Ancient and Ageless

For Teachers 6th
Sixth graders investigate the role of wheat in society. In this Social Studies lesson, 6th graders explore wheat production from ancient civilizations to modern times. Students describe wheat's importance in shaping culture.
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Scenario Introductory Menu Exercise

For Teachers 7th
Seventh graders engage in a instructional activity that investigates the sources of Food Borne Illness. The practices of prevention are covered in the instructional activity. Various foods are looked at for the nutritional value and...
Lesson Plan
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Hall/ Heal Lesson

For Teachers 6th - 8th
Students review the food groups and vocabulary in order to define how good nutrition is part of good health. They read a variety of articles in order to better understand the concept and develop reading comprehension at the same time.
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ON THE LOOKOUT FOR LABELS

For Teachers 4th - 5th
Students practice reading and using label information and understand the purpose of food labeling. They complete surveys using labels from the products brought in. After discussing the pros and cons of having a law that requires fast...
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Fast Food Junkie

For Teachers 4th
Fourth graders study their favorite fast food meal and analyze their nutritional value.
Lesson Plan
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We Need All Five!

For Teachers 2nd
Second graders review foods and their groups. They discuss the reasons why they need to eat from all five food groups. They try to write using only a few of their five fingers to see what happens when you don't use all five fingers.
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Who's Hungry?

For Teachers 2nd - 3rd
Pupils research the importance of a healthy diet and the world's nutrition. For this health and diet lesson, students discuss the foods animals and people eat. Pupils discuss the food chain and create a food chain. Students create a list...
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What's on Your Plate?

For Teachers 6th - 9th
Young scholars analyze the calorie content of food. In this health science lesson, students discuss how excess calories affect our body. They write a healthy meal plan for their family.
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Balanced Meals

For Teachers 5th
Fifth graders explore the importance of eating a balanced meal. They observe a video of people suffering from malnutrition, eating disorders, and obesity. They plan a balanced lunch menu for a week.

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