Fatty Acids

An informative introduction and 16 pre-lab questions prepare biologists and biochemists to analyze the double bonds in fatty acids. Using an iodine absorption test, they will be able to order a series of four oils by the amount of...

Why do athletes load up on carbohydrates the evening before a competition? The lesson helps answer this question as it relates the type of food to the amount of energy it contains. After a discussion, scholars perform an experiment to...

Once investigators have learned how their mystery liquids interact with water during the preceding activity, they now use their observations to identify them. This is an ideal conclusion to the mini unit on the properties of water. 

Young nutritionists plan nutritional meals by using the USDA's Food Guide Pyramid. Before constructing their meal plans, they take a close look a food labels and learn how to decipher them. In today's world of obese and unfit children,...

Facilitate healthy eating habits with this collection of activities. This worksheet, made for 4-H originally, covers nutrition, health, and fitness. Middle schoolers focus on the life skill of making healthy lifestyle choices. They...

Viewers of this slide show learn that pesticides used on food crops can be harmful, but that there are certain allowable levels that should not be hazardous. They find out the rigorous process of inspection that meat must go through...

An animated fat molecule explains how some fats are beneficial and some are harmful. He describes triglyceride molecules and how the chemical bonding or overall shape determines the health value of each individual type of fat. This...

Bad fat, good fat, trans fat, food fat—are all fats created equal? Get to the bottom of the types of fat with a well-crafted presentation. The resource covers adipose tissue, lipids, trans fats, and many other substances that fall under...

Students evaluate snack foods based on calories and fat. In small groups, they use this information to make informed and wise food choices. Students graphically represent the fat in a food by measuring the equivalent of the food fat with...

Serve up a rate of percents. The Math at the Core resource investigates the percent of daily value of sodium and saturated fats in different foods. Pupils determine the number of serving sizes they eat of popular snack foods and...