Curated OER
6 Poisson Distributions
Students explore the concept of poison distributions. In this poison distribution lesson, students construct poison distributions by surveying the number of cars that pass a point in a specific amount of time. Students find poison...
Curated OER
Protect Yourself
Students read about the marketing of permethrin-treated clothing to help prevent insect borne illnesses. They design a poster to create awareness of an insect, animal or plant species which is harmful to humans.
Curated OER
How Many Bacteria on Your Food?
Students discuss and conduct a food safety experiment which looks at bacteria and food poisoning. They swab the other area of some food and grow bacteria in an agar plate.
Curated OER
The Plague Doctor
In this informational worksheet about the Plague during the seventeenth century worksheet, students read a chart of Suggested Preventions and Cures, How they were supposed to work, and What they actually did, and observe a labeled...
Curated OER
Diseases of the Oregon Trail
Young scholars identify diseases that plagued the pioneers and find preventative measures to avoid them. In this Oregon Trail lesson plan, students brainstorm possible health problems and diseases for pioneers. They then research a...
Curated OER
Diversity of Life: Pathogens
Pupils research bacteria and viruses that carry pathogens. In this diversity lesson, students examine how pathogens spread disease through bacteria and viruses. Pupils write a report on disease caused by bacteria or virus including the...
Curated OER
How Did That Get in My Lunch?
Middle schoolers view "The Danger Zone" to learn about food poisoning and the bacterial causes and prevention. Students look at slides, use a worksheet, "Microbial Bugs"and the internet to identify and learn about each bacterium.
Curated OER
Hands of Doom
Students discuss the four essential step used for safe food handling: clean, separate, cook, and chill. They identify the bacteria that can cause food poisoning, practice how to properly wash hands before and after handling food,...
Curated OER
The Dangers of Smoking
In this dangers of smoking word search, students search for words which explain the dangers of smoking. They may discuss the negative aspects of nicotine and how it adversely affects your health. This is a one page worksheet containing...
food.uk.gov
Kitchen Check
Storing the food in the fridge, keeping the kitchen clean, and preparing food correctly are the focus topics of this food safety resource. It includes well-designed handouts with top tips to remember, coloring worksheets, and answer keys.
Curated OER
Air Quality
Students observe air quality and monoxide data. For this air quality lesson, students draw conclusions and manipulate data from a one year period on changes in air quality.
Calvin Crest Outdoor School
Survival
Equip young campers with important survival knowledge with a set of engaging lessons. Teammates work together to complete three outdoor activities, which include building a shelter, starting a campfire, and finding directions in the...
Curated OER
Hand Washing
Mostly discussion, this instructional activity explores the importance and methods of hand washing. A few true stories of community illnesses spread by the neglect of washing hands serve as an anticipatory set. The activity is most...
Curated OER
Emergency? Ask A Kid!
What is an actual emergency situation and what should you do to prepare for it? Learners will identify a variety of emergency situations and the appropriate way to address first aid concerns to minimize injuries. They will also discover...
Cornell University
Weed IPM
Go on a weed hunt! Scholars gain insight into the characteristics of plants and examine the outdoor environment in order to identify five different types of weeds. Learners then show what they know with a one-page reflection.
Curated OER
Alligator Craft Paper Bag Puppet
Students make paper bag puppets. They use the puppets as a story teller and reader. Students use the puppets to ask questions during and after reading. They assemble their own puppet. Students use the puppets to introduce new themes,...
Curated OER
Protecting your home from carbon monoxide
Young scholars create and distribute flyers, mailings, posters in public areas to help make people aware of how to protect yourself from carbon monoxide. Students research what carbon monoxide is and what can be done to protect those in...
Curated OER
The Human Impact on the Environment
Despite the typos and formatting issues, the Word document found here has some great potential. There are two questions that ask learners to put several events in a logical order; these could easily be made into a card sort activity....
Curated OER
Safe Work Habits and First Aid - Level II
Identify and explain the appropriate use and care of basic kitchen equipment. Locate food preparation equipment in the laboratory Identify various types of kitchen equipment Select appropriate equipment for specific product preparation...
Curated OER
Safe Work Habits and First Aid - Level II
Students list safety hazards they detect in the kitchen. They brainstorm various ways accidents could occur.
Curated OER
Safe and Sanitary Work Habits - Level 1
Students brainstorm hazards in the kitchen, and categorize them. They develop a checklist that could be used by an inspector to evaluate a home economics foods laboratory. They create a recipe while using proper lab and safety procedures.
Curated OER
An Antidote to Plagiarism
Young scholars discover how to write a research paper without directly copying written material. They read a passage, then record on the board any words that are new for them. They define these words, then organize their facts to create...
Curated OER
Defining Hazardous Waste
Students examine the relationship between hazardous substances and hazardous waste. They identify toxic chemicals and how they are disposed of. They work together to answer questions about how they are improperly used.
Curated OER
Foodborne Illness Outbreak Investigation
Learners demonstrate how epidemiological investigations of outbreaks are performed. They illustrate the principles of hypothesis formation and testing by epidemiologic study in the setting of an acute foodborne disease outbreak.