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Pre-K Appetizer
Students explore health by identifying positive eating habits. In this dietary instructional activity, students read several books about eating well and making wise food decisions. Students view the food pyramid on the USDA website and...
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Energy Balance: The Ins and Outs
Students review data from a 24-hour dietary recall to gain an understanding of the information regarding energy intake and macronutrients.
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Quench That Thirst
Students examine the sugar and calorie content of different beverages. In this adult health lesson plan, students analyze how advertising can be very misleading. They determine the correct amount of juice or beverage they should take per...
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Super-sized! Is it really a deal?
Students discuss the pros and cons of eating in fast food places. In this adult health lesson, student examine the fat and calorie content of fast food meals. They share ways to make healthy food choices.
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Fruit and Vegetable Salad Lab
Third graders use both fruits and vegetables in the preparation of salads applying the skills and techniques of fruit and vegetable preparation to share with the class.
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Iron For Breakfast
Third graders are challenged to use scientific thinking, they experiment and observe which objects are attracted to a magnet. Pupils use the evidence to construct an explanation as to what common property the objects attracted to a...
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What's for Dinner?
View a video presentation comparing chemosynthesis to photosynthesis. Review the findings of the 2004 Ring of Fire Expedition that studied biological communities around the hydrothermal vents of the Mariana Arc. In collaborative groups,...
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Your Energy In
Help your youngsters make considerations about what they eat. Use this instructional activity as a jumping-off point to discuss dietary guidelines, the food pyramid, and major food groups. This creative instructional activity grabs...
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Your Energy In
What are Dietary Guidelines? What are the basic principles of a sensible healthy diet? What do variety, balance, and moderation have to do with eating healthy. What are the food groups? There are a couple of activities in this lesson...
University of Georgia
The Power of Peanuts
Measure the amount of energy in a peanut by igniting a chemical reaction. Classes use a laboratory setup to burn a peanut and measure the amount of heat it releases through a temperature analysis. They calculate the number of Joules of...
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Modifying Viscosity of Egg Yolk
Students investigate the effects of substances on the viscosity of egg yolks. In this viscosity lesson plan, students separate egg yolks from their albumen and then add different masses of albumen back to each egg yolk. They measure the...
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Break the Fast: The Start to Good Health - Skills Suppl
List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1
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Energy Balance: The Ins and Outs
Students review data from a 24-hour dietary recall to gain a practical understanding of information regarding energy intake and macronutrients.
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The Seed Match
Young scholars examine seeds and predict the plant it comes from. In this seed match lesson, students match seeds to plants and then see if their predictions are correct. Young scholars predict the number of seeds found in plants as...
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Candy Bar Fractions
Pupils explore the relationship between caloric expenditure and exercise, and see a real world use for fractions as they relate to daily life.
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2005 Submarine Ring of Fire Expedition: What's for Dinner?
Students compare and contrast photosynthesis and chemosynthesis as sources of primary production for biological communities, and describe sources of primary production observed in biological communities associated with volcanoes of the...
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Junk Food
Young scholars discover the fat content of takeaway food a variety of other establishments. They consider the risks of a high fat diet and their replications. In addition, they discuss ways in which one can eat less fat daily as well as...
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Inside Out: An Up-Close Look At Foods We Eat
Fourth graders identify the origins of meats and vegetables consumed by humans on a daily basis. They classify foods (meats, dairy products, grains...) and create a food pyramid.
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Carbohydrates - Simple and Complex
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.
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Using Product Labels
Students examine food labels. They conduct a food label hunt to determine if specific foods are safe and acceptable for people with specific food allergies. They study a variety of food labels to determine whether or not they would...
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Sugar and carbohydrates, protein, fat and water - that's what little plants are made of!
Students identify photosynthesis as the mechanism by which plants convert sunlight energy into a usable energy source for plant processes. They identify photosynthesis as the mechanism by which plants create a molecule that can be used...
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THE FABLE OF THE FAINTING GOATS
Students practice telling time while reading a story about a fainting goat. They write their own story about a fainting goat. Students write letters to the International Fainting Goat Association, asking for more information about...
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Food Patterns
In this food worksheet, students answer short answer questions about their food patterns and habits. Students complete 9 questions total.
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The Seed Match
Young scholars study seeds and plants. In this science instructional activity, students explore seeds from various types of plants and complete a worksheet about seeds. Young scholars discuss plants that are fruits and vegetables and...