Food Safety at the Grocery Store

How can you identify a potentially hazardous food? What symptoms are associated with food-borne illness? Pupils explore the answers to these questions and others regarding food safety through direct instruction, discussion, and a variety...

Students discuss healthy menus and guidlines for creating a weekly shopping list based on a well planned menu. They discuss grocery store ads, impulse buying and money saving ideas based on a well planned shopping list. They create their...

Read this selection about "food deserts," places where high poverty rates limit access to healthy foods with your class. Six multiple choice questions on comprehension, inferences, vocabulary, and citing the text follow the selection and...

Keep your mind and body fit with a fun activity about the five food groups. After going over the functions of fruit, vegetables, grains, meats and beans, and dairy, as well as oils and fats, learners participate in a bean bag toss to...

Scholars approach a problem trying to plan a meal for a class party. They learn about the restrictions and must decide what information they need to plan the meal. The first activity in a 13-part unit on Our Hungry Planet encourages...

We have all heard that we are what you eat, but what are we eating? An informative lesson opens with a discussion of the foods pupils have recently eaten. Then, young scientists perform four experiments on seven different foods to...

One in every seven truckloads of perishable foods delivered to grocery stores gets thrown away. Is there anything that can be done with this waste? One solution is to recycle the old produce and turn it into fertilizer. The video, part...

Students watch a video on how marketers plan their strategies in supermarkets. In groups, they are given a set amount of money and asked to go through a grocery store simulation with a list. After the simulation, they discuss the...

Students examine how food safety affects sustainable animal production and marketing.  In this agriculture lesson students complete several activities including one on groceries and the rules of animal products. 

It is safe to say that everything is best in moderation—including preservatives in food. Microbes and oxidation are the main reasons foods become spoiled. Thanks to preservatives, our foods end up having a longer shelf life. But what...