Students discuss the five food groups and the seven basic nutrients. They decorate Food We Eat booklet pages with pictures of foods found on background, rubber stamp and animation tools in KidPix. (Booklet has a page for each food group.)

Students create their own 3D Food Guide pyramid. In this health science lesson plan, students assess their eating and exercise habit. They design a healthy meal plan and exercise to incorporate in their lives.

Students discover the benefits of eating a healthy breakfast. In this adult health lesson, students compare the characteristics of breakfast eaters and nonbreakfast eaters. They examine cereals for their fiber and sugar content.

Students construct food pyramids by painting shoe boxes and using them to respresent different food groups. They cut out and paste pictures of the respresentative foods for the groups on the box sides. They compare their diets to the...

Third graders study concepts related to health promotion and disease prevention.

First graders identify the Five Food Groups and the proper servings of each. They study the physical features of different foods such as fruits, and vegetables.

Students examine the purpose of gluten in bread making and what type of flour is needed to make bread. They compare the properties of a balloon to bread dough to explain yeast fermentation. They make bread.

Students explore the conditions faced while sailing on the ocean regarding health and physical fitness. They experience the importance of Vitamin C. Students analyze the cause of many diseases and sicknesses on the ships.

In this graphical representation of data and measures of central tendency worksheet, students calculate mean, median, and mode and answer questions related to graphs, tables, and pictographs.

Students explore written music.  In this cross-curriculum health and music lesson plan, students sing a "5 a Day" song about fruits and vegetables.  Students clap a steady rhythm and identify written quarter notes in a 4/4 time...

Students prepare a healthy snack. In this nutrition and literacy instructional activity, students listen to the book Fred the Fish and the Squash that Goes Squish, then follow a vegetable snack recipe.

Students create new fruits and vegetables and describe their health benefits. In this nutrition lesson, students work as a class to produce a new fruit or vegetable, make it using modeling clay, and describe the...

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...

Students read food labels to compare healthy verses non healthy food and then use diagrams to create a poster of the digestive system. In this food lesson plan, students move the food down the digestive track along the digestive system.

Second graders explore how to make healthy eating choices. There are goals included for students to meet by the end of fifth grade.

Sixth graders investigate the nutritional value of different types of cereal. They take a survey of students that ate breakfast and create a circle graph with the results. Students examine the nutritional information on the sides of the...

Students become familiar with the proper amounts of different types of foods they should eat each day. In this food pyramid lesson, students complete worksheets to develop better eating habits. Students understand the importance of...

Food preparation that supports the concepts of adding fiber and water to the diet. Identify fiber, its sources and functions. National Standard 14.2.1 Identify the function of fiber Identify cellulose - non digestible fiber Discuss the...

Identify the properties of fats and lipids. Compare the properties of saturated and unsaturated fatty acids Identify foods containing triglycerides and identify which foods contain saturated and unsaturated fat Discuss the function of...

Learners investigate the effects of calcium ions on the quality characteristics of cooked dry beans. In this calcium ion and dry bean investigation lesson plan, students soak dry beans using 2 different soaking techniques and 2 different...

List the recommended dietary guidelines and explain their function and implementation. (The guidelines are listed below) National Standards 14.3.1 Aim for fitness Aim for a healthy weight Be physically active each day

Students, testing various foods for fat content by rubbing food samples on paper. Students identify what and who the US Food and Drug Administration is in reference to the Food Pyramid. Students write the name of each food brought in to...

Students explore the benefits of eating fruits and vegetables. They discover how to choose and store peaches and use recipes to prepare peaches. They explore the history of peaches and discuss the benefits of eating peaches.

Students discuss food groups and combination foods, and solve riddle story.