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Meat, Poultry, Fish, Eggs: Constructing and Maintaining
Meat as a food source to provide necessary complete protein, iron, and other nutrients in the diet. Identify and prepare meats and/or poultry product(s). National Standard 14.3.3
Curated OER
Basic Minerals - Macro and Trace
Identify minerals, their sources, functions, and deficiencies in the body. National Standard 14.2.1 Discuss macro minerals, electrolytes, and trace minerals Identify the problems associated with calcium and iron
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Essential Nutrients - Daily Guides
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
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Fatty Acids
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...
Curated OER
Milk: A Practical Application
Explain the coagulation and coalescence processes associated with milk protein and cheese. List the components of milk and explain how each component is dispersed in the milk. Describe what happens when milk protein is coagulated Discuss...
Curated OER
Plant Parts We Eat
I bet the kids in your class will love to eat their vegetables after an engaging lesson about edible plants. They read information about vegetables and edible plants, sort vocabulary words, identify plant parts, measure and graph the...
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Fruits and Vegetables: A Nutritionally Rich Base
Students examine proper selection, preparation and storage techniques for a variety of fruits and vegetables. In groups, they prepare various types of salads.
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The Fable of Franny And Her Fabulous Fainting Goat
Mix the art of reading comprehension with the skill of telling time. Children in grades two and three will discuss the importance of goats throughout history based on the provided background information. They'll create cute goat...
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A Tough Nut to Crack
Children, based on a set of criteria, evaluate the quality of pecans. They research recorded history of pecan trees as well as how their seeds moved across western Missouri into southeastern Kansas, Oklahoma, Texas and Mexico. In...
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Figuring Out Food Labels
Students identify various sources of nutritional information and evaluate accuracy of messages. They comprehend and identify misrepresentations in current food labeling. Pupils evaluate specific consumer products for truth in labeling....
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Information And Advice On Drugs
Students identify and analyze a variety of sources for information and statistics on drugs. They map out why its important to know the facts about drugs. In addition, they show examples of what happens when you use drugs of any kind.
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Healthy School Food
Students design a balanced school menu or a healthy snack vending machine. Students create a colorful wall display. Students demonstrate about food groups on a spreadsheet. Students answer a survey on what foods to eat and why.
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You Can't Tell by Looking
Learners examine why medicines must be used correctly and the risks of confusing medicine with candy. They answer discussion questions, identify rules for taking medicine, analyze the similarities between candy and medicine, and create a...
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Chemical Formulas
Students assess how to go from writing ionic chemical formulas to nomenclature and naming chemical compounds. They brainstorm former studies and share their thoughts in small groups. A list of everyday products (shampoos, toothpaste,...
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Good Diet, Fad Diet
Students play a role of a registered dietician to examine low carbohydrate diets and diets currently on the market and compare them to a balanced diet. They determine a strategy for weight loss for a patient that meets specifications...
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PICTURE PERFECT PYRAMID
Middle schoolers create a model of the USDA's Food Pyramid Guide, using shoe boxes. They bring an assortment of shoe boxes from home. Students are given a copy of the "Food Guide Pyramid." They wrap boxes for the bread group in white,...
Utah Education Network (UEN)
Balanced Diet
Second graders investigate the concept of a balanced diet and how the food pyramid is organized. They conduct research using the links included in the instructional activity. They differentiate the parts of the pyramid while looking at...
Curated OER
Writing Topic Sentences
For this writing worksheet, students read a topic sentence or supporting details of ten paragraph. Students fill in the missing information to create a complete outline.
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Pronouns and Antecedents
For this grammar worksheet, students write the word that the who, which or that relates to in each sentence and then circle the correct verb in parentheses that makes each sentence grammatically correct.
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SunPro After-Sun Treatment
In this vocabulary advancement worksheet, 5th graders read and interpret an original description of an after-sun cream product to find words that are related to ten key words listed for mastery. Students answer five true and false...
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Adjective Clause Quiz
In this adjective clause learning exercise, learners choose who, whom, or which to complete the 12 sentences. In the last 8 sentences students write an S if which or that is the subject of the adjective clause and O if which or that is...
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Worksheet 2-2 Stoichiometric Tools
In this stoichiometry worksheet, students solve a variety of problems including finding empirical and molecular formulas, determining molarities of solutions, determining molecular weights of compounds and calculating the percent mass of...
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Pronoun Agreement exercise 1
In this pronoun usage worksheet, learners read sentences with pronoun errors that are underlined and write their corrections. Students write twenty short answers.
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Calories and Nutrition
For this calories worksheet, students use a chart comparing the calories found in different food items to complete 3 short answer questions.
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