Curated OER
Eggs, Egg Test, Day 6
Third graders complete a test demonstrating their knowledge of the study of eggs.
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Kitchen Calculations
Students compare eggs to other foods as a cost-effective protein source. They use formulas to determine prices in a worksheet and in local newspaper ads.
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Kansas vs the U.S.
Learners demonstrate an understanding of the physical and political geography of Kansas. They view maps and films to gain knowledge of Kansas. They calculate the percentage Kansas harvests for each crop out of the national total.
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How History Changed the Way We Eat
Students participate in a lesson that is concerned with the history of the food pyramid and how it evolved and changed into its modern state. After being presented with the information they conduct classroom discussions about the research.
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Hot Off the Grill
Students read an article about humans getting sick from eating improperly cooked meat. In groups, they cook a hamburger patty and when they believe it is done, they check the temperature with thermometers. They record their temperatures...
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Farm Animals
First graders conduct research about farm animals and what it is like to live on a farm. They explore a variety of websites and complete an online WebQuest. They select a farm animal, and write a report about their animal's...
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PICKING PEANUTS
Students create sentences, using words printed on pictures of peanuts. They are explained that the peanut is not really a nut, but a legume, related to beans and peas. Students are also told that the first peanuts grew in Brazil. They...
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WEEDS ON THE WINDOWSILL
Discuss the suffix "cide." Have students name words having this suffix (homicide, suicide, genocide). Ask students what all these words have in common. Then ask students to define the word "pesticide." (Pesticides control organisms that...
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Capital for Cookies
Students explore how land, labor, capital, and enterprise relate to the Food and Fiber System. They write a story about a company they would open in the community, create a company to make an agricultural product and discuss the various...
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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,...
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Sanitarium Times
Students learn about the Sanitarium Times as they look into how they lived, what they ate, how they were entertained, etc... In this Sanitarium Times lesson plan, the students do research and create papers as well as look for living...
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Science in Your Shopping Cart
Students research the use of science in food production in the United States. In this science and food lesson, students visit a specific website to learn about the science used in various food products for United States consumption.
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Cows, Worms, and Compost
Students study decomposition. For this decomposition lesson, students discuss the background information about decomposition. Students then complete the 'Chew It Twice' worksheet.
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Nutrition: Why do we need rice in our diet?
Second graders discover what the Food Guide Pyramid represents. In this health lesson, 2nd graders experience the types of foods represented in each of the groups found in the pyramid. As part of this lesson, students discover one food...
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Food Safe Consumer
Pupils explain how to prepare and keep food safely. In this health science lesson, students research common mistakes and tips for maintaining a clean kitchen. They identify main causes of foodborne diseases.
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Keep that Zip! Nutrients: Zinc, Iron, Protein
Students explain the importance of zinc, iron and protein. In this biology lesson, students create a brochure containing information about the three nutrients. They share their brochure in class.
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