Food Safety at the Grocery Store

Food takes a trip to the table. Class members choose a meal from a menu and calculate the total cost of the meal including tax and tip. Using a food origin card, pupils determine how far each of the ingredients of a meal traveled to end...

Young scholars study the nutritional information on food labels and become familiar with the basic dietary needs of the human body. They write letters to food companies.

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...

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...

Learners 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...

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...

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...

Students discuss the oil crisis and how it affects the food they eat. In this food production lesson, students look at the foods sold in their grocery store and imagine which would leave if there was no oil to ship the food. They watch...