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Pour Some
Students compare their desired portions with the actual serving size. In this instructional activity on serving size, students compare their desired portion of a given food with the actual serving size listed on the Nutritional Facts label.
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Biology: Humans as Organisms
Students examine body systems. In this biology lesson, students explore the roles of different body systems and discover the effects of smoking, drugs, alcohol, exercise, and good nutrition on human body systems.
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Peanuts
Students explore the benefits of peanuts. In this peanut lesson, students explore the nutritional benefits of peanuts as they complete worksheet activities.
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Which Medicine To Take?
Students 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 based on...
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First Place Foods
First graders identify healthy foods. For this nutrition lesson, 1st graders create a Venn diagram to compare and contrast healthy foods. Students place foods in the proper circle.
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Science
Students read labels of candy bars. For this ingredients lesson, students examine a variety of candy bar labels to determine the contents. Students research to find additional information on each candy bar, then write an opinion article...
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ESOL Vocabulary for Body Parts
Pupils 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.
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Fun with Food: Hola Jalapeno
Students engage in an at-home instructional activity 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...
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Life in Ancient India
Middle schoolers 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,...
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Using Menus
Students 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...
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Pecans and Peanuts
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.
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St. Patrick's Day Snack
First graders design a green snack menu from all four food groups for St. Patrick's Day.
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A Well Balanced Meal
Students are given paper plates and pictures of food. They are to glue the foods they would eat that would make a balanced meal.
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Fishing for Foods
Students practice using the food pyramid and know which food group familiar foods belong in.
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Breakfast: Healthy for Me and Healthy for the Environment
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.
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Stats on Reduced-Fat
Students 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...
Agriculture in the Classroom
Chocolate Taste-Testing: Introduction to Loco for Cocoa
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.
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Dietary Fiber Introduction
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...
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Supermarket Science: The King Sooper Lab
Young scholars 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.
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Hunting for Hidden Fat
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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Healthy Choice Shopping Frenzy
Students identify the four food groups. In this food pyramid lesson. students use pictures of food to determine what food group they belong to. Foods that are placed in the wrong place are discussed.
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Plant Party
Students identify plant parts. In 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 later...
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Dietary Fiber Lab
Students bake a variety of cakes experimenting with the amount of fat and fiber in each. They sample the cakes and compare the effects of differing ratios.
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Fats
Learners 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...