High schoolers demonstrate the appropriate way to read a medicine label. They read and interpret dosing instructions for both prescription and over the counter medications. Students discuss the usage of over the counter medications...

First graders identify healthy foods. In this nutrition lesson, 1st graders create a Venn diagram to compare and contrast healthy foods. Students place foods in the proper circle.

Students review and write the vocabulary for basic body parts. They identify parts of the body along with new verbs then complete an activity sheet of labeling body parts and complete sentences using the correct vocabulary word.

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 Ancient India and the vocabulary, language, and everyday life associated with India. They build a time capsule representing their own world for future civilizations to discover. They create labels for each item, giving a...

Young scholars practice foreign language vocabulary and problem solving, by asking questions and ordering from a menu. Working in pairs, students role play activities related to ordering from a menu in a foreign language. Activities for...

In this pecans and peanuts worksheet, students complete a Venn diagram comparing pecans and peanuts with the labels on the Venn diagram. Students complete 1 Venn diagram.

First graders design a green snack menu from all four food groups for St. Patrick's Day.

Students are given paper plates and pictures of food. They are to glue the foods they would eat that would make a balanced meal.

Students practice using the food pyramid and know which food group familiar foods belong in.

Students develop criteria for a healthy and environmentally friendly breakfast and use these criteria to design a breakfast menu. They use a decision chart to evaluate their choices which is imbedded in this plan.

Pupils demonstrate an understanding of the Five-Number Summary and Box-Plots after analyzing data from nutrition labels, forming a hypothesis and supporting it. They decide if there is a significant difference between reduced fat and...

Is the price of chocolate a good indicator of taste? Your learners will approach this question through experimentation and analysis, and will then delve into the rich history and complexity of cacao and chocolate.

Students identify fiber from foods, its sources and function in the body. They also the importance of fiber in the diet and good food sources that one can eat. Finally, students discuss water and its importance with eating fiber and...

Learners read product labels, compare fat, sodium, and sugar contents of various food items. They work with a partner and often employ the assistance of the deli and bakery managers in a supermarket.

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.

Students identify the four food groups. In this food pyramid lesson plan. students use pictures of food to determine what food group they belong to. Foods that are placed in the wrong place are discussed.

Students identify plant parts. For this plants lesson, students bring in a vegetable. Each student classifies which part of the plant their vegetable comes from (flower, root, ect.) Students identify the parts of their vegetable and...

Students are introduced to the characteristics of fats and their function in the body. In groups, they make a reduced fat recipe of chicken fingers and discuss other ways to reduce fat in their diet. To end the lesson, they identify...

Students list the normal eating habits of children. In this health lesson, students identify common problems experienced during mealtimes. They discuss ways to better manage a child's mealtime experience.

Here is a great opportunity to introduce your mathematicians to a food they may never have heard of, quinoa. It may help to show a short video on quinoa, or make some quinoa for the class to try. Once they get over how to say quinoa,...

students analyze the place of humans among the tropic levels by observing what we eat. They calculate the caloric content of several foods commonly eaten by humans and calculate the total energy cost to grow, process, transport, store...

Students analyze the trophic level of humans by first calculating the kilocalories in own their lunch. They then calulate the kilocalories in a wide variety of foods found in grocery stores and compare the kilocalories needed to acquire...

Students measure the amount of calories in food. In this food energy activity, students discuss what a calorie is, how our bodies use a calorie, and how many we need. Then, students use a calorimeter to calculate the amount of energy in...